Create a Festive Espresso Martini Pavlova Bar for New Year’s Celebration

The beloved espresso martini has inspired a delightful twist for festive gatherings: the DIY espresso martini pavlova bar. This innovative concept allows guests to craft their own desserts by layering crisp coffee meringues with espresso cream, boozy cherries, and a drizzle of whisky caramel. It provides a captivating centrepiece for New Year’s celebrations.

Helen Goh, a renowned chef and author, has shared her recipe, which transforms a classic cocktail into an interactive dessert experience. This pavlova bar not only promises a visual feast but also offers a delicious combination of flavours that can elevate any New Year’s party.

Ingredients and Preparation

The preparation is straightforward, requiring approximately 10 minutes for assembly and 1 hour and 40 minutes for baking. The recipe yields 24 meringues, providing ample servings for a festive gathering. Here are the essential ingredients needed:

For the meringues, you will need:
– 140g egg whites (about four large eggs)
– 220g caster sugar
– 2 tsp instant coffee powder dissolved in 1 tsp hot water
– 1 tsp cornflour
– 1/2 tsp white vinegar
– 1 tsp vanilla extract
– A pinch of fine sea salt
– Cocoa powder and edible gold leaf (optional)

For the espresso brandy cherries:
– 400g frozen black cherries
– 60g light brown sugar
– 60ml black coffee
– A pinch of sea salt
– 2 tbsp brandy or coffee liqueur
– 1/2 tsp vanilla extract

For the whisky caramel:
– 300g caster sugar
– 60ml water
– 150ml double cream
– 50ml whisky

For the espresso mascarpone cream, you will need:
– 300ml double cream
– 150g mascarpone
– 2 tsp coffee grounds
– 1 tsp vanilla extract
– 1/2 tsp cinnamon

To create the meringues, preheat the oven to 150°C (or 130°C fan / 300°F / gas mark 2) and prepare two large baking trays with baking paper. In a clean bowl of an electric mixer, whisk the egg whites on medium-high until soft peaks form. Gradually add the sugar and continue whisking until thick, glossy peaks appear. Ensure the sugar is fully dissolved. Add the coffee, cornflour, vinegar, vanilla, and salt, whisking briefly to combine.

Spoon approximately 12 dollops, each around 5cm wide, onto the trays, ensuring ample spacing as they will expand during baking. Create a gentle dip in the centre of each meringue before placing the trays in the oven. Lower the oven temperature to 130°C (or 110°C fan / 250°F / gas mark ½) and bake for approximately 1 hour and 15 minutes until the meringues are lightly crisp on the outside and still slightly soft inside.

After baking, turn off the oven, leaving the door ajar to allow the meringues to cool completely, which takes about an hour. Store them in an airtight container for up to three days.

Creating the Toppings

The espresso brandy cherries can be made in advance as well. Combine the cherries, brown sugar, black coffee, and salt in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves, then lower the heat and simmer for about five minutes until the cherries become tender. Stir in the brandy or coffee liqueur and vanilla, then allow the mixture to cool completely.

For the whisky caramel, dissolve the sugar in water over low heat, stirring occasionally. Once dissolved, increase the heat and cook without stirring until the caramel reaches a deep amber colour. Carefully add the cream, then stir until smooth. Finally, mix in the whisky and transfer the caramel to a jug for storage in the refrigerator for up to three days.

The espresso mascarpone cream should be prepared on the day of serving. In the bowl of an electric mixer fitted with a paddle attachment, mix the double cream, mascarpone, coffee grounds, vanilla, and cinnamon. Beat on medium-low until soft waves form, then chill until ready to use.

Assembling the pavlova bar is a fun and interactive experience. Arrange the baked meringues on a platter, dust them lightly with cocoa powder, and place the espresso mascarpone cream, brandied cherries, and whisky caramel in separate bowls. Guests can then create their own desserts by layering the components. A sprinkle of edible gold leaf adds a festive touch to this delightful creation.

This espresso martini pavlova bar not only provides a unique dessert option but also creates an engaging atmosphere for guests to enjoy as they indulge in a sweet twist on their favourite cocktail.