
A twist on traditional pavlovas with a sweet coffee flavoured ice cream on a golden meringue nest. The perfect Christmas dessert or dinner party treat.
Ingredients
For the pavlovas:
- 2tsps good coffee granules or powder
- 1tsp cornflour
- 4 large egg whites
- 250g golden caster sugar
- 1tsp white wine vinegar
For the ice cream:
- 4tbsps coffee granules or powder
- 200g bar dark chocolate
- 500g pot ready-made
- Custard
- 300ml carton extra-thick double cream
For the chocolate sauce:
- 100g bar dark chocolate
- 100ml single or double cream (or substitute up to 4tbsps of the cream with Irish Cream liqueur)
- Cocoa powder, for dusting
- 2 baking sheets lined with baking parchment
WEIGHT CONVERTER
Method
- To make the ice cream: Dissolve the coffee in 4 tbsps hot water in a bowl. Add the chocolate in pieces and put the bowl over a pan of simmering water until it melts. Stir until smooth. Take off the heat, leave to cool. Mix the custard and cream in another bowl. Stir in the chocolate mixture. Churn in an ice-cream maker or pour into a shallow container and freeze for 3 hrs until frozen at the edges. Scrape into a bowl, beat with a hand mixer, then freeze again. Repeat 2 or 3 times to get a good ice cream.
- To make the pavlovas: Set the oven to 100°C/212°F/Gas Mark ½. Push the coffee granules through a small sieve into a small bowl to make a finer powder. Add the cornflour and set aside. Whisk the egg whites until stiff and standing in peaks. Add half the sugar, whisk in well then add the rest of the sugar in 2 batches to make a thick, glossy meringue. Whisk the coffee/cornflour mixture into the meringue with the vinegar. Spoon 8 large, fluffy mounds of meringue on to the baking trays and bake for 1½ hrs, until they’re crisp and come off the paper easily. Turn off the oven and leave them in there to cool.
- To make the sauce: Just before serving, put the chocolate and cream (and Irish Cream Liqueur, if using) in a bowl over a pan of simmering water and stir until the chocolate melts.
- To serve: Put meringues on plates, top with a scoop of ice cream, drizzle sauce over and dust with cocoa powder.
Top Tip for making Coffee meringue with chocolate Espresso ice
If you want to use up the egg yolks from making the meringue, then you could use them to make your own egg-custard instead of using ready made.
Goodto Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Eton Mess trifle
Layers of sweet berries, jelly, custard, cream, and heaps of mini meringues. Delicious...
By Rose Fooks Published
-
Gingerbread cuckoo clock
A festive project that doubles as a decoration with the ultimate wow factor!
By Rose Fooks Published
-
Air fryer French toast bites
If you like French toast, you're going to love these air fryer French toast bites - the perfect weekend treat...
By Nathan Anthony Published
-
Air fryer fish tacos
Say hello to these mouthwatering air fryer fish tacos ready and on the table in just 20 minutes...
By Nathan Anthony Published