Coffee Pavlova

INSTRUCTIONS

• 1
  Sift the powdered sugar with the coffee.
• 2
  Draw a circle with a diameter of 22 cm on baking paper and place it drawing side down on a baking sheet. Preheat the oven to 180°C.
• 3
  Add a pinch of salt to the egg whites and beat them into a stiff foam. While continuously beating at the highest speed, add the powdered sugar mixed with coffee to the egg whites by spoonfuls (each addition must be well beaten in), then add the cornstarch and finally the vinegar.
• 4
  Pile the prepared batter onto the baking paper. Place the baking sheet in the oven and immediately reduce the temperature to 150°C and bake for 1 hour on the lower rack of the oven. The Pavlova should be crispy on the outside and soft in the middle. After baking, turn off the oven and let the Pavlova cool completely inside the closed oven. The Pavlova often cracks on the surface after cooling, which is not a problem at all.

INSTRUCTIONS for decoration

• 1
  Whip the cream, and if desired, add a little powdered sugar, but the Pavlova is quite sweet on its own. Decorate the cooled base with whipped cream, dust with cocoa, and garnish with fruit. Serve immediately to prevent the meringue base from becoming too soft from the moisture in the whipped cream.