- TM 6
- TM 5
Ingredients
Espresso martini pavlova
- 8 --- egg whites
- 1 pinch cream of tartar
- 1 tbsp ground coffee
- 430 g caster sugar
- 2 teaspoons cornflour
- 1 tsp white vinegar
- 2 tablespoons vodka
- 2 teaspoons arrowroot flour
- 100 grams brown sugar
- 125 grams Espresso coffee
- 600 grams cream
- 80 grams Coffee liqueur, Kahlua or similar
- 2 teaspoons cocoa powder, 70% cocoa
Accessories you need
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Meringue
Preheat oven to 120
Insert Butterfly whisk
Add 8 egg whites and cream of tartar to mixing bowl. Mix 4-5 minutes/speed 3.5 until stiff peaks form.
Mix for a further 4 minutes/speed 3, adding coffee and sugar, 1 TBS at a time through MC hole.
Mix for further 1 minute/speed 3.5, adding corn flour and vinegar through MC hole.
Divide meringue mixture onto two baking sheets, making two even sized pavlovas approximately 20 cms wide.
Bake for two hours at 100-120 degrees, or until meringues are dry and crisp.
Once cooked, leave oven door ajar until meringues are completely cool.Coffee vodka syrup
In a small bowl mix vodka and arrowroot, set aside.
Add brown sugar and espresso to bowl, cook 2 minutes/varoma temp/speed .5 (place simmering basket on top to avoid hot splatters)
Cook at reduced temp to thicken, 3 minutes/105/speed .5 (simmering basket on lid)
Give vodka and arrowroot mix a good stir to incorporate. Cook 1 minute/110/speed .5, adding the vodka mix through the MC hole, then placing the simmering basket back on the lid.
Transfer to a small bowl or jug and refrigerate until ready to use.Coffeeliqueur cream
Insert butterfly whisk, add cream and set to speed 3, (no time) adding cocoa and liqueur through MC hole until stiff peaks form. (Fresh cream takes approximately 2 minutes, but you will need to keep an eye on it to avoid making butter)Plating
Place one pavlova on a large serving plate, cover with half the liqueur cream, drizzle with coffee vodka syrup.
Place second pavlova on top, cover with remaining cream, drizzle with coffee syrup. Garnish with crushed flake/chocolate shards/chocolate coated coffee beans etc
Tip
Recipe inspired by taste.com
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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