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Moccacino Pavlova

By Richard Poynton - September 25, 2014

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Download the Moccacino Pavlova recipe.

4 egg whites at room temperature
Pinch salt
250g castor sugar
2 tsp cornflour
1 tsp vinegar
Few drops of vanilla extract
4 tsp coffee essence
Coffee granules
300ml cream – firmly whipped

Line a baking tray with baking paper and draw a 20cm circle on it

Beat the egg whites and salt until peaks form

Beat in the sugar a third at a time until the meringue is stiff and satiny

Sprinkle over the cornflour, vinegar, vanilla and coffee essence and fold in lightly

Mound in the circle and flatten the top and sides with a spatula

Place in 180°C oven and immediately reduce the heat to 150°C and cook for 30mins

Reduce the temperature again to 120°C and cook for 40mins

Turn off the oven and leave the pavlova to cool

Invert onto a plate and spread over the whipped cream

Dust with coffee granules

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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