The Cappuccino Pavlova cake is an elegant and aromatic dessert, perfect for special occasions or sweet moments with loved ones. The crispy meringue on the outside and soft on the inside contrasts nicely with the rich cappuccino-flavored cream. The recipe combines a light texture with an intense coffee flavor, resulting in a spectacular and delicious dessert, ideal for holidays, birthdays, or cool weekends.
Ingredients
Serves: –+
- Egg whites4 pcs
- Powdered sugar2 cups
- Ground coffee (dry)2 tsp
- Instant hot chocolate powder2 tsp
- Salta pinch
- Cornstarch2 tsp
- Vinegar (or lemon juice)1 tbsp
- Whipping cream 33% (cold)1¼ cups
- Cocoa powderfor sprinkle
Per serving
Calories: 206 kcal
Proteins: 3.3 g
Fats: 8.3 g
Carbohydrates: 27.5 g
Method
- Combine powdered sugar with ground coffee and instant chocolate.
- Beat the egg whites with the salt using a mixer on the lowest speed until they increase in volume by 3 or 4 times.
- Start adding the powdered sugar gradually, one tablespoon at a time.
- Beat until stiff peaks form, then add the starch and vinegar one minute before the end of beating.
- Draw a circle with a diameter of 22 cm on baking paper. Spread the egg whites in the center of the circle and flatten them slightly.
- Preheat the oven to 180°C.
- Place the tray with the meringue in the oven and immediately reduce the temperature to 150°C. Bake the meringue for about 1 hour (I baked it for exactly 1 hour). The Pavlova will be crispy on the outside and slightly soft on the inside.
- Leave the finished meringue to cool overnight in the oven, with the door slightly open.
- The next day, whip the well-chilled cream until stiff, spread it on the cake, sprinkle cocoa powder on top through a sieve, and refrigerate until serving.
- Vă recomand să folosiți doar cafea măcinată dacă doriți să obțineți adevărata aromă de cafea a bezelei. Nu veți obține nimic altceva decât acrișor de la cafeaua instant.
