Name: Coffee cream pecan pavlovas
Total time: 10800 s
Yield: 6
Ingredients: 75 gram pecans; 4 egg; 200 gram caster sugar; 100 gram dark chocolate; 300 millilitre double cream; 2 tablespoon icing sugar; 2 tablespoon strong coffee

Step 1

Heat the oven to 150°C/130°C fan/gas 2. Toast the pecan halves then once cool finely chop 25g of pecans (25 g) . Put the egg whites (4) in a clean mixing bowl and whisk to stiff peaks. Add the sugar (200 g) ,1 tbsp at a time, whisking well between each addition, until smooth and glossy. Fold in the finely chopped pecans.

Step 2

Line 2 baking sheets with baking paper. Spoon the meringue mix into 6 x 11cm diameter circles (3 on each baking sheet). Place in the oven on the lowest shelves and reduce the temperature to 100°C/80°C/gas ¼.

Step 3

Cook for 1 hour, then turn off the oven but don’t open the door. Leave the meringues in the oven to cool for 2 hours.

Step 4

Melt the chocolate (100 g) in a heatproof bowl set over a pan of simmering water. Spread the chocolate in a thin layer on a baking sheet and leave to set until firm.

Step 5

Hold a knife at a 45 degree angle to the surface of the baking sheet and push it along the chocolate to scrape up curls. Place the curls on a plate and chill until ready to use.

Step 6

Remove the meringues from the oven and carefully transfer to serving plates. To make the filling, whip the cream (300 mL) and icing sugar (15 g) to soft peaks.

Step 7

Fold in the coffee (30 mL) and spoon the mixture into the centre of the meringues. Roughly chop the rest of the toasted pecans (50 g) and scatter over the meringues. Decorate with the chocolate curls to serve.

Coffee cream pecan pavlovas

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