Some would suggest that GV is in a committed relationship with coffee. I cannot possibly comment on this. His decadent interpretation of the classic Edmonds Pavlova is totally stunning.
1.5cupraw sugarground until the consistency of caster sugar
1½tspvinegar
1½tspvanilla essence
1½tspcornflouruse GF cornfour to make GF
2shotstrong espressoIntense, not watery
whipped cream
crystalised ginger
dark chocolate
hazelnuts
Instructions
Preheat oven to 150˚C.
Line a baking tray with baking paper and draw a 20cm circle on the baking paper. Turn over the baking paper so that the pencil line doesn’t transfer to your pavlova.
Using an electric mixer, beat the egg whites with the cream of tartar and salt until stiff, then add the sugar very gradually while still beating. Keep beating for 5 minutes to dissolve the sugar.
6 egg whites, 1 pinch salt, 1.5 cup raw sugar
Slow the beater speed and add the vinegar, vanilla, cornflour and coffee.
Pile the meringue in the centre of the circle and use a spatula to spread it out to the edge of the circle keeping it as round and even as possible. Make a slight dip in the top.
Bake for 45 minutes, then leave to cool in the oven, preferably over night
Using two spatulas, lift it carefully onto a serving plate and fill the central depression with whipped cream, grated chocolate and crystalised ginger