Pavlova with creamy coffee liqueur
Simple, effective and light as a feather. That's pavlova with creamy coffee liqueur! A dessert made with minimal ingredients but with maximum effect. The bitter notes of coffee liqueur and dark chocolate go extremely well with pavlova.
Ingredients · Servings for 1 pavlova
- 4 egg whites
- 225 g caster sugar
- 1 tsp starch
- 1 tsp white wine vinegar
- 50 g milk chocolate
- 50 g dark chocolate
- 100 g dark chocolate
- 1 tsp vanilla extract
- 450 ml whipping cream
- 5 tbsp cream coffee liqueur
Method · 2 h 15 min
- Preheat the oven to 180°C. Draw a circle on baking paper using a plate. Then turn the paper over and place it on the baking sheet, circle side down (the drawing will show through).
- Beat the egg whites until almost stiff. Gradually beat in the sugar, a tablespoon at a time, then beat for a few more minutes until stiff and shiny. Stir in the cornstarch and vinegar.
- Transfer the whipped egg whites and sugar to the center of the circle and carefully spread so that the pre-drawn circle is filled in at the top, creating a few decorative peaks and waves.
- Place in the oven, reduce the temperature to 120°C and bake for an hour and a half. Then turn off the oven and leave the pavlova in it until the oven cools down (you can bake it in the evening and leave it in the oven until the morning).
- Carefully peel the parchment paper off the pavlova (don't worry if it cracks a little) and transfer it to a sheet of parchment paper. Drizzle with the melted milk and dark chocolate and let the chocolate set.
- Make decorative chocolate shavings: Heat the dark chocolate, pour it onto a sheet of baking paper and spread it into a thin layer. Let it cool completely (you can put it in the fridge) and then scrape it off with a knife - the chocolate will form rolls and curls.
- Pour the vanilla extract, cream and Baileys into a bowl and beat until soft peaks form. Layer the flavored cream over the pavlova and garnish with chocolate shavings. Serve immediately.