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    Coffee Pavlova with Walnut Cream

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    Coffee Pavlova with Walnut Cream

    Coffee and walnuts are a classic pairing. This pavlova gives the duo a deliciously light, new lease of life.

    • Preparation time: 50 minutes
    • Cooking time: 80 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6


    • Coffee syrup
    • 100 g caster sugar
    • 50ml very strong coffee
    • Meringue
    • 6 egg whites
    • 300 g caster sugar
    • 300 ml double cream
    • 2 tbsp icing sugar
    • 75g walnuts, crushed


    1. For the syrup, put the sugar in a pan with 50ml water. Heat gently until the sugar dissolves, then bring to the boil. Boil for 10–12 minutes, until deep amber.
    2. Remove from the heat and carefully add the coffee. The mixture will split at first, but return it to the heat and it will start to emulsify. Cook for 5–6 minutes, swirling the pan occasionally, until it turns into a thick syrup. Allow to cool completely.
    3. Preheat the oven to 110C/gas 1/2.
    4. Whisk the egg whites until stiff, then gradually add the sugar, whisking well between each addition, until you have a thick, glossy meringue. Fold in 3 tbsp of the coffee syrup, allowing it to marble through the mixture. Reserve the remaining syrup, placing it in an airtight container at room temperature until you’re ready to serve the meringue.
    5. Spoon the meringue onto a lined baking sheet in a large mound, about 4cm high and 20cm in diameter. Bake for 1 hour 20 minutes. Switch off the oven but don’t open it; leave the meringues inside to dry for 6 hours or overnight.
    6. When ready to serve, loosely whip the double cream with the sugar. Pile on top of the meringue and drizzle with the remaining syrup. Dust the walnuts over the top and serve immediately.

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