Coffee Pavlova

Coffee Pavlova is a delicious variation of the classic meringue dessert of Australian or New Zealand origin, depending on who claims paternity. The meringue base is flavored or accompanied by a coffee cream for a rich and intense touch. Here I propose an Italian version of the dessert, with a mascarpone coffee cream, a typical ingredient of tiramisu.

Ingredients

• For the meringue:
  • 4 egg whites
  • 200 g granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
• For the mascarpone coffee cream:
  • 250 g mascarpone
  • 100 ml whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons cold espresso coffee
  • Cocoa powder for decoration

Preparation

1. Preheat the oven to 120 °C and line a baking tray with parchment paper.

2. In a large bowl, begin whipping the egg whites with an electric mixer. When they start to foam, add half the sugar and continue whipping until they become glossy and form stiff peaks. Add the remaining sugar, vinegar, and cornstarch, and continue beating until you have a glossy and firm meringue.

3. Using a spoon, shape a meringue circle about 20 cm in diameter on the parchment paper, creating a slightly higher border around the perimeter.

4. Bake the meringue for about 1 hour and 30 minutes, until dry to the touch. Open the oven door slightly and let the meringue cool inside until completely cold.

5. While the meringue cools, prepare the mascarpone coffee cream. In a bowl, mix the mascarpone with the powdered sugar and cold espresso coffee.

6. In another bowl, whip the cream until firm, then gently fold it into the mascarpone mixture, being careful not to deflate it.

7. When the meringue is cold, carefully remove it from the parchment paper and transfer it to a serving plate.

8. Spread the mascarpone cream over the meringue base and dust with cocoa powder before serving.

Trivia

The Pavlova takes its name from the Russian ballerina Anna Pavlova. Legend has it that it was created in her honor during one of her tours in Australia or New Zealand at the beginning of the 20th century, and it has since become an iconic dessert in both countries. The coffee version we have here, however, combines the lightness of meringue with the creaminess and aroma of mascarpone and coffee, for a cross between Australian lightness and Italian depth of flavor.