You can easily make this pavlova dairy-free by substituting the cream for a non-dairy alternative, and it is naturally gluten free. I recommend Conker Cold Brew liqueur, but you could just as easily use Kahlua or Baileys
Ingredients
- 4 egg whites
- 200g caster sugar
- 1tbsp cornflour
- 1tbsp apple cider vinegar
- 1tbsp instant coffee
- 150ml double cream
- 1 shot coffee liqueur
- 50g icing sugar
- Extra coffee liqueur and icing sugar for the drizzle
Method
- Line a baking sheet with greaseproof paper and pre-heat the oven to 140º fan (gas 2).
- With a stand mixer (or a hand mixer), beat the egg whites until they hold stiff peaks. Gradually add in the caster sugar, one spoonful at a time. Allow each spoonful to mix well into the egg whites before adding another.
- Once all the sugar has been incorporated, carefully add the cornflour, vinegar and instant coffee. Keep whisking until all the coffee has dissolved. Your mixture should be very thick and fluffy.
- Spoon this mixture onto the baking tray into a rough circle shape and create a mounded ridge round the edge. Bake in the oven for one hour – once the cooking time is over, do NOT open the oven door, but turn off the oven and leave the meringue to cool for a few hours or overnight.
- Once the meringue has cooled, whip the cream, coffee liqueur and icing sugar together until thick. Spoon carefully over the meringue.
- Finish by mixing together a little liqueur (or espresso) with some icing sugar to make a sweet drizzle and drizzle over the pavlova.
