Coffee Pavlova – a delicious recipe with egg whites, caster sugar, cornflour, White Vinegar, PHILADELPHIA Cream Cheese, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the egg whites in a large bowl with an electric mixer until stiff peaks form.
2
Add the sugar gradually; beating well between each addition, until thick and creamy and the sugar has dissolved.
3
Fold through cornflour and vinegar.
4
Spread the mixture onto a tray lined with baking paper to form a smooth and even 23cm circular mound.
5
Bake at 140C for 1- 1 1/4 hours until pale cream and crisp.
6
Allow to cool in the oven.
7
Beat the Philly* and sugar until smooth.
8
Add coffee mixture and beat until mixed through.
9
Gradually beat in the custard until thick and creamy.
10
Chill for 1 hour before using.
11
Spread coffee custard over cooled pavlova.
12
Decorate with berries, dust with icing sugar and serve.
1074
kcal
Calories
48
g
Fat
133
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 egg whites, 2 cups caster sugar, 1 tablespoon cornflour, 2 teaspoons HEINZ Distilled White Vinegar, and more.
Yes, Coffee Pavlova falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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