Monday, January 5, 2015

Cappuccino Pavlova x2

Well it's 2015...Let's see how many times I write 2014 before I get it right.  All signs are currently pointing for 2015 to be a year of growth.  To try something new and not wait around for life to happen.  Just last week my horoscope (and let me add I do not check more horoscope weekly, nor do I really believe there is anything behind them, but they are occasionally on point) pointed me in the direction of a quote by author Robert Moss, "If we wait until we are fully prepared in order to do something, we may never get it done," he says. "It's important to do things before we think we are ready."  I am going to try and think about this going into 2015 and really try to dive in this year.  To not be afraid of what could happen by take what does happen in strides.  The question then is, what are you going to dive into in 2015? 

A couple of weeks ago my office dived into these cappuccino pavlovas.  With the office growing, one just wasn't enough!  These actually came at the request of one of my co-workers for her birthday dessert.  I was excited she had chosen something I had never made before and a flavor I could get behind.  These, as pavlovas are supposed to, came out light and airy with a little crunch and a bit chewy when you got into them.  The whipped cream with cocoa powder and a touch of cinnamon really brought the entire dessert together to make it a cappuccino pavlova.  Those in the office were surprised and delighted by the flavor, plus they are gluten-free!  So, if you need an easy gluten-free dessert give this a try!  Enjoy!

Filling in the coloring in the lines, but with coffee flavored sugar fluff.

Ready for the oven.

From the top

Cappuccino Pavlova: (Recipe from Nigella Lawson)
*Makes one pavlova
1 1/4 cups superfine sugar
4 teaspoons instant espresso powder (not instant coffee granules)
4 large egg whites
1 pinch of salt
2 teaspoons cornflour (or cornstarch)
1 teaspoon white wine vinegar
1 1/4 cups heavy cream
1 teaspoon unsweetened cocoa
1/2 teaspoon ground cinnamon

1.  Preheat the oven to 350 degrees F.  Line a flat baking sheet with parchment paper and, using a 9" cake pan, draw a circle on it.

2.  Mix the sugar with the instant espresso powder in a small bowl and set aside.

3.  In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks.  Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.  When you have a firm, ecru-coloured meringue, fold in the cornstarch and vinegar using a grease-free metal spoon.

4.  Dollop the meringue mixture inside the drawn circle.  Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.

5.  Put it in the oven and immediately turn down to 300 degrees F and cook for an hour. Switch off the oven and leave inside until cool.

6.  Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper. 

7.  When you are ready to serve, whip the heavy cream until thick but soft and spread delicately over the top of the meringue.  With a teaspoon, push the cocoa through a fine sieve or tea strainer and sprinkle with cinnamon to decorate the top, cappuccino-style.  Serve and Enjoy!

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