PAVLOVA

1. Heat the oven to 130°C, fan forced.
2. Draw a 230mm x 100mm rectangle onto a sheet of baking paper and place it upside down onto a flat baking tray.
3. Whisk the egg whites, cream of tartar and vanilla on high speed.
4. Once it reaches medium peaks, gradually add the sugar. Continue whisking until the sugar has completely dissolved.
5. Lower the mixing speed and add the vinegar.
6. Lastly, add the corn flour and mix to combine.
7. Spread the meringue into a rectangle on the prepared baking paper template.
8. Bake in the pre-heated oven for 1 hour and 15 minutes.
9. Turn the oven off, leave the door ajar and allow the pavlova to cool.

COFFEE CREAM

1. Soften the milk chocolate block by sitting it on an overturned bowl and heat in the microwave for 15 seconds. Then use a vegetable peeler to create chocolate curls.
2. Whisk the fresh cream until it reaches firm peaks then set aside.
3. Use the cold brew function on the Jura Coffee Machine to produce 30ml of cold brew.
4. Combine the mascarpone, cold brew, icing sugar (A) and vanilla. Whisk until smooth and it reaches soft peaks.
5. Fold the whipped cream through the mascarpone mixture.
6. Spoon the cream on top of the cooled pavlova.
7. Top with milk chocolate curls.
8. Prior to serving, dust with icing sugar (B).

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