Update Your Christmas Pav With This Coffee Filled Version by Kirsten Tibballs

A classic pav is always a good idea! But, for something special try this Kirsten Tibballs Coffee Christmas Pavlova 

INGREDIENTS

Pavlova
Vegetable oil spray, for greasing
150 g egg whites
Pinch of cream of tartar
200 g caster sugar
20 g cornflour, sieved

INSTRUCTIONS

Pavlova

1. Heat the oven to 115°C, fan forced.
2. Grease a 160mm ring with oil spray, then place it onto a lined baking tray.
3. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment and begin to whip.
4. Once the egg whites become foamy, gradually stream in the sugar while continuing to whip.
5. When the meringue reaches a firm peak, add the cornflour and whisk to combine.
6. Transfer approximately half of the meringue into the prepared ring. Use the back of a spoon to spread it up the sides of
   the ring. Add the remaining meringue and smooth the surface into an even layer.
7. Gently lift and remove the ring. If required, tidy up the sides of the meringue.
8. Bake in the preheated oven for 2 hours, then turn off the oven, leave the door ajar, and allow the pavlova to cool
   completely.
9. Once cool, store in an airtight container until required.

INGREDIENTS

Coffee Cream
4 g gold gelatine sheets, or 2 sheets of gelatine
150 g fresh cream (A)
35 g caster sugar
10 g vanilla bean paste
30 ml coffee, Jura Espresso
235 g fresh cream (B)

INSTRUCTIONS

Coffee Cream

1. Soak the gelatine in a bowl of ice water for approximately 5 minutes. Gently squeeze to remove any excess water, then
   set aside until required.
2. Place the cream (A), sugar, and vanilla in a saucepan and bring to a boil.
3. Meanwhile, use the espresso function on the Jura Coffee Machine to produce 30ml of espresso.
4. Add the pre-soaked gelatine, followed by the espresso, to the hot cream and mix to combine.
5. Lastly, add the cream (B) and stir to incorporate.
6. Cover the surface of the coffee cream with plastic wrap and chill in the refrigerator for a minimum of 6 hours.
   

INGREDIENTS

Caramel
100g fresh cream 35% fat
pinch of salt
15 g liquid glucose
90 g caster sugar
40 g unsalted butter

INSTRUCTIONS

Caramel

1. Place the cream and salt in a saucepan and bring it to a boil, then set aside.
2. In a separate saucepan, warm the glucose over medium heat.
3. Gradually add the sugar to the glucose and allow it to dissolve and caramelise to a
   golden amber colour.
4. Reduce to low heat, add the butter followed by the hot cream and mix to combine.
5. Strain the caramel into a bowl, cover the surface with plastic wrap, and allow it to cool
   completely at room temperature.
   Chocolate Curls
   Ingredients
   200g good-quality dark chocolate
   Method
6. Temper the chocolate by placing it into a microwave-safe plastic bowl and heating in 30-second increments, stirring in
   between. Once you have 50% solids and 50% liquid, stir vigorously until completely melted.
7. On a marble workbench, spread the tempered chocolate into a thin layer.
8. Once the chocolate is just set to touch, use a large metal scraper to create chocolate curls.

INGREDIENTS

Toffee
150g caster sugar
20g unsalted butter

INSTRUCTIONS

Toffee

1. Heat the sugar in a saucepan until it completely dissolves and caramelizes.
2. Remove from the heat, add the butter and mix to combine.
3. Pour the toffee over a sheet of baking paper and allow to cool completely at room temperature.
4. Once cooled, immediately assemble the pavlova.

ASSEMBLY

1. Place the pavlova on a serving plate.
2. Whisk the prepared coffee cream until firm, then spoon it on top of the pavlova.
3. Pipe or drizzle the caramel on top of the coffee cream.
4. Break the toffee into shards.
5. Decorate the pavlova with chocolate curls and toffee shards.
6. Serve immediately.