Espresso Martini Pavlova

Pavlova

• 6 egg whites
• 1½ cup caster sugar
• 2 Tbsp corn flour
• 2 tsp white vinegar

Espresso Martini Syrup

• 200ml Wheel&Barrow Espresso Cocktail mix
• 2 Tbsp vodka
• 1 tsp arrowroot

Cream Layer

• 600 ml thickened cream
• ½ Tbsp cocoa powder
• 100ml VOK coffee liqueur
• 200g Greek yogurt
• 100g 70% Dark chocolate cut into shards.

Pavlova
Preheat oven to 180°C. Draw 20cm circles onto 3 separate sheets of baking paper and place each onto baking trays.

Beat egg whites in the large bowl of an electric mixer, starting on low speed and gradually increasing the speed as they get foamy. Gradually add sugar and continue to beat for 8 minutes or until thick and glossy. Fold in corn flour and vinegar.

Dollop mixture onto baking paper. Use a spoon or spatula to spread and cover the circles.

Reduce oven temperature to 150°C. Bake the meringues for 1¼ hours until crisp. Turn off oven and prop door ajar. Leave in the oven to cool slowly, for several hours or overnight.

Espresso Martini Syrup
Pour Espresso cocktail mix into a small saucepan and bring to boil, then remove off heat. Combine the vodka and arrowroot in a small bowl, stirring to make a smooth liquid.

Add vodka/arrowroot liquid to Espresso mix and stir to combine. Add back onto heat and bring to boil continually stirring, take off heat and let cool.

Cream Layer
Using an electric beater, whip thickened cream into soft peaks. Sift in cocoa powder and pour in coffee liqueur and Greek yoghurt. Whip to stiff peaks.

Assemble
Place one pavlova base on cake stand and cover with 1/3 of the whipped cream. Repeat each layer finishing with Espresso Martini syrup drizzle on top followed by chocolate shards.