This may seem like a surprising combination, but one that works beautifully
“Blackcurrants grow in our garden in Sweden and every year my father always makes a tart jam with them for scooping onto ice cream. I will frequently bring a jar or two back to London, sometimes with mixed success.”
• 5 large eggs, whites only, at room temperature
• 300g caster sugar
• 1 tablespoon espresso powder or instant coffee granules, crushed to fine powder
• 2 teaspoons cornflour
• 250g tub mascarpone
• 400ml double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 3 tablespoons coffee liqueur, (optional)
• 1/2 jar blackcurrant jam or preserve
• cocoa powder, for dusting
1 Preheat the oven to 120°C and line a baking sheet with baking parchment. Draw 8 circles, 8–10cm in diameter, onto the baking parchment then flip over.
2 Space them out evenly, using 2 baking sheets if necessary.
3 In a large, clean metal or glass bowl, whisk the egg whites until frothy and peaks start to form. Gradually add the caster sugar, 1 tablespoon at time, until glossy. Whisk in the coffee powder, then add the cornflour.
4 Pile onto the baking sheet circles, swirling as you go.
5 Bake in the bottom of the oven for 1 hour, until crisp outside and dry on the base, then allow to cool on wire racks.
6 Beat the mascarpone in a large bowl until smooth, then add the cream. Whisk until thick, then add the icing sugar, vanilla extract and coffee liqueur, if using. Swirl through about half the jam then spoon onto the meringues.
7 Loosen the remaining jam with a little water to a drizzle-able consistency, then drizzle over the pavlovas. Dust with a little cocoa powder and serve immediately.
Recipe courtesy of Steffi Knowles-Dellner, extracted from Lagom