Crisp on the outside, mallowy inside, this coffee-flavoured meringue from Chetna Makan’s latest book is a guaranteed winner. Make the base in advance for a quick assembly job
PHOTOGRAPH NASSIMA ROTHACKER FOOD STYLING ROSIE REYNOLDS STYLING LAUREN MILLER
Easy bake.
Caramelised walnut and coffee pavlova
Serves 8-10 Hands-on time 40 min Oven time 1½ hours
MAKE AHEAD You can make the meringue base up to 2 days ahead. Once cooled, keep in an airtight container.
• 2 tsp cornflour
• 2 tsp cider vinegar
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 6 free-range egg whites
• 300g caster sugar
For the walnuts
• 120g walnuts
• 50g caster sugar
• 20g unsalted butter
For the ganache
• 100g dark chocolate, roughly
chopped
• 200ml double cream
For the topping
• 500ml double cream
• 2 tbsp caster sugar
1 Heat the oven to 100°C fan/gas ½. Draw a 25cm circle on a sheet of baking paper, then put the paper upside-down on a baking tray. Put the cornflour, vinegar, coffee and vanilla in a small bowl and stir to dissolve the coffee, then set aside.
2 Whisk the egg whites in a spotlessly clean mixing bowl until they form soft peaks (they’ll flop over when you lift the beaters out). Slowly add the sugar, 1 tbsp at a time, whisking continuously. Once the sugar is incorporated, whisk for a further minute until the mixture is glossy and stiff. Add the reserved coffee mixture and whisk for a few seconds.
3 Spread the mixture on the baking paper, using the circle to guide you, shaping the mixture to resemble a crater, with the sides a bit taller than the centre. Bake for 1½ hours until the meringue is crisp and has dried
