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Pavlova cupcake style & deca

Pavlova cupcake style & deca

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Combining sweetness and delicacy, the perfect ‘pas de deux’, named for the Russian ballerina, Anna Pavlova.

Preparation (6 persons)

  • Preheat the oven on 120°C / 248 Fahrenheit.
  • Beat the egg whites, add the sugar.
  • Add the cornstarch while still stirring.
  • Put the mixture in cupcake forms.
  • Bake for one hour.
  • Beat the cream, add the sugar and vanilla pod.
  • Take one meringue, cover it with the cream mixture and some red fruits and put another meringue on top.
  • Prepare the Decaffeinato Grand Cru in espressos (6x 40 ml / 1.5 oz).
  • Serve the meringue with an espresso.

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Accessories for this recipe

Glass Espresso
 
 

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Characteristics

Medium
Difficulty
Medium
Preparation
PT20M16 min
Material
6 Espresso Cups (6x 80 ml/3 oz)
1 Oven
1 Mixer
Cupcake form

Ingredients

For the coffee

  • 6 capsules of Decaffeinato Grand Cru

For the recipe

  • 4 egg whites
  • 220 g / 7 oz of sugar
  • 2 teaspoons of corn starch
  • 25cl / 8.5 oz of cream
  • 1 vanilla pod
  • 40 g / 1.5 oz of powdered sugar
  • 250 g / 8 oz of strawberries
<em>Decaffeinato</em>
Decaffeinato
Intensity : 2
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