Name: Easy espresso martini pavlova recipe
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 24
Ingredients: 2 x 600ml tubs thickened cream; 82.50 ml Dutch-processed cocoa powder, plus extra to dust; 2 x 500g Pavlova Bases; 2 x 350g pkts Corinthian chocolate cream wafers; 62.50 ml vodka; 62.50 ml Kahlua; 40.00 ml cornflour; 250.00 ml firmly packed brown sugar; 250.00 ml espresso coffee

by Amira Georgy Last updated on 12/03/2024

If there’s one thing I love during summer, it's pavlova. The crisp and fluffy meringue topped with delicious cream and fresh seasonal fruit is always my go-to for summer entertaining. While I have my trusty pavlova recipe that I use year-in-year-out, I wanted to try something new this festive season, and so I decided to transform one of my favourite cocktails – Espresso Martini – into a pavlova. The result? The most delicious, show-stopping dessert.

How to make espresso martini pavlova: key tips

The pavlova bases are quite fragile, so you need to be careful when transferring them onto your serving platter. If they crack a little, that’s totally fine as everything will be covered by the cream mixture. This dessert is also best served immediately, as the wafers start to soften after about 30 minutes.

What goes into our espresso martini pavlova recipe?

We use Woolworths Pavlova Bases for a speedy shortcut to this extravagant dessert. Rather than making our own meringue, we use the pre-bought bases to form the structure of the pavlova. We also use espresso coffee, vodka, and Kahlua to create that delicious boozy coffee flavour throughout the cream mixture. To finish, we cover the pavlova with Corinthian chocolate cream wafers and top with espresso martini syrup and more wafers, for a delectable dessert that wows.

- Amira Georgy

Ingredients

2 x 600ml tubs thickened cream
1/3 cup Dutch-processed cocoa powder, plus extra to dust
2 x 500g Woolworths Pavlova Bases
2 x 350g pkts Corinthian chocolate cream wafers

Espresso martini syrup

1/4 cup vodka
1/4 cup Kahlua
2 tbsp cornflour
1 cup firmly packed brown sugar
1 cup espresso coffee

Method

Step 1

To make espresso martini syrup, whisk vodka, Kahlua and cornflour in a small bowl until combined. Set aside. Place sugar and coffee in a small saucepan over medium heat. Stir until sugar dissolves. Add vodka mixture and cook, stirring, for 2-3 minutes or until mixture bubbles and thickens. Remove from heat and transfer to a medium jug. Cool for 15 minutes, then refrigerate until chilled.
Step 2

Stir the syrup to loosen slightly. Use an electric beater with a whisk attachment to whisk cream, cocoa and half the syrup until firm peaks form. Carefully place one pavlova on a serving plate and top with 2 1/2 cups of the cream mixture, then remaining pavlova. Spread the remaining cream mixture around the side and top of the cake, creating a mound on top.
Step 3

Trim the tops of the wafers by about 3cm on an angle and reserve trimmings. Line the edge of the stack with the wafers. Top pavlova with reserved wafer trimmings. Dust with extra cocoa and drizzle with a little of the remaining syrup. Serve immediately with remaining syrup.

Recipe Notes

from Australia’s Best Recipes team

Can this recipe be made in advance?

We suggest serving this pavlova immediately so that the wafers remain crisp. After around 30 minutes, the wafers begin to soften.

Can I substitute the Kahlua for different liqueur?

Yes, you can use any coffee-flavoured liqueur in this recipe.

What if my pavlova bases crack?

Make sure to be gentle when placing the pavlova bases on your serving platter, but if they do start to break, you can cover the cracks with the cream mixture.