Coffee cream pecan pavlovas

7 INGREDIENTS • 7 STEPS • 3HR

Coffee cream pecan pavlovas

Recipe

5.0

1 rating
Rich, dark coffee matches perfectly with sweet and light meringue in this dreamy dessert.
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Rich, dark coffee matches perfectly with sweet and light meringue in this dreamy dessert.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

3HR

Total time

Ingredients

Servings
6
75 g
pecans, halved
4
medium M&S free-range mixed size eggs
whites only
200 g
caster sugar
100 g
dark chocolate
300 ml
double cream
2 tbsp
icing sugar
2 tbsp
M&S Fairtrade Italian ground coffee
pre-brew a small coffee

Nutrition per serving

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Calories
536kcal
Fat
35.2 g
Saturates
17.1 g
Sugars
42.2 g
Salt
51.5 mg
Love This Recipe?
Add to plan
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Coffee cream pecan pavlovas
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat the oven to 150°C/130°C fan/gas 2. Toast the pecan halves then once cool finely chop 25g of pecans (25 g). Put the egg whites (4) in a clean mixing bowl and whisk to stiff peaks. Add the sugar (200 g),1 tbsp at a time, whisking well between each addition, until smooth and glossy. Fold in the finely chopped pecans.
step 2
Line 2 baking sheets with baking paper. Spoon the meringue mix into 6 x 11cm diameter circles (3 on each baking sheet). Place in the oven on the lowest shelves and reduce the temperature to 100°C/80°C/gas ¼.
step 3
Cook for 1 hour, then turn off the oven but don’t open the door. Leave the meringues in the oven to cool for 2 hours.
step 4
Melt the chocolate (100 g) in a heatproof bowl set over a pan of simmering water. Spread the chocolate in a thin layer on a baking sheet and leave to set until firm.
step 5
Hold a knife at a 45 degree angle to the surface of the baking sheet and push it along the chocolate to scrape up curls. Place the curls on a plate and chill until ready to use.
step 6
Remove the meringues from the oven and carefully transfer to serving plates. To make the filling, whip the cream (300 ml) and icing sugar (2 tbsp) to soft peaks.
step 7
Fold in the coffee (2 tbsp) and spoon the mixture into the centre of the meringues. Roughly chop the rest of the toasted pecans (50 g) and scatter over the meringues. Decorate with the chocolate curls to serve.
step 7 Fold in the coffee (2 tbsp) and spoon the mixture into the centre of the meringues. Roughly chop the rest of the toasted pecans (50 g) and scatter over the meringues. Decorate with the chocolate curls to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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