- 375 g caster sugar
- 2 tbsp. Irel/Camp coffee essence or 2 tbsp. strong coffee (cooled)
- 6 egg whites
- Pinch of salt
- 2 tsp. cornflour
- 1 tsp. vinegar
- 400 - 500 ml freshly whipped cream
- 3 tbsp. Bailey's Irish cream
- 4 bars of Cadbury's Flake
- Cocoa powder (gluten-free, if applicable)
- Preheat the oven to 180 degrees C/gas 4/350 F and line one large or two small baking trays with parchment paper. Using the rim of a bowl about 10 - 20 cm or 7 - 8 inches in diameter, draw out two matching circles, which will be the outline for each meringue layer.
- Beat the egg whites in a spotlessly clean bowl for a few minutes.
- Add the salt and then tip in the sugar bit by bit while continuing to whip until you reach the consistency of stiff peaks that hold their shape and do not fall.
- Spoon in the coffee, cornflour and vinegar and fold these through carefully until quite well combined.
- Tip out half of the meringue mixture onto each circle on the baking trays and smoothen/level out the mixture.
- Pop the meringue discs into the oven and straight away lower the temperature to 150 degrees C/gas 3/300 F.
- Bake the meringues for 50 minutes to 1 hour and then leave them in the oven, turned off, to cool for at least a few hours, ideally overnight.
- When ready to assemble, lay the first meringue upside down on a serving dish.
- Add crumbled Flake and some Bailey's to the whipped cream and generously smother the bottom meringue with half of this.
- Place the second meringue right side up on top of the cream layer. Add the remaining cream, as before, and then drizzle liberally with sieved cocoa powder to create that fabulous cappuccino appearance.
- Tuck in!
|Cappuccino Layered Pavlova|