Looking for a sensational twist on a traditional pavlova? These espresso martini Eton mess cups are a MUST-TRY! A delicious match made in heaven of crunchy feather-light meringue, chocolate and coffee cream topped with an espresso sauce, it looks as good as it tastes – it’s sure to knock your dessert socks off!
Of course, it would make sense to make a dessert based on the flavour profile of a classic – and ever-popular – espresso martini cocktail, and boy, this Eton mess dessert does NOT disappoint with its vodka and Kahlua syrup to tickle your tastebuds. It’s bringing the A-game to the dessert field, that’s for sure!
You ABSOLUTELY can cheat your pavlova
Sure you can make pavlova from scratch and then break it up but you can also use a couple of brilliant time-saving hacks from the supermarket. You could buy a premade one, such as Woolworths Pavlova Base, $6 or Woolworths Meringue Nests, $5.50 for a super quick, no time to cook, sanity saver. GAMECHANGER.
Apron tied and ready? Let’s create these delicious cups of goodness.
Espresso martini Eton mess recipe
Makes: 5 individual desserts (depending on size of your glasses)
- 1 packet of Woolworths Meringue Nests (2 per dessert)
- 600ml thickened cream
- 1 teaspoon vanilla bean paste
- 80ml Kahlua (or other coffee liquor)
- 2 teaspoons of cocoa powder
Espresso martini syrup
- 2 tablespoons vodka
- 2 teaspoons arrowroot (tapioca flour)
- 100g firmly packed brown sugar
- 125ml espresso brewed coffee
- 1 plain chocolate bar (milk or dark)
1. First, make the sauce syrup and set it aside to cool. To make the coffee vodka syrup, combine the sugar and coffee in a small saucepan and bring to a boil over high heat, stirring, until the sugar dissolves. Reduce heat and simmer for 3 minutes or until the syrup has thickened slightly.
2. Combine the vodka and arrowroot in a small bowl, stirring to make a smooth liquid. Stir it into the coffee mixture in the saucepan. Return it to the boil for one minute or until thickened. Transfer the thick syrup to a small bowl and set it aside to cool. Place in the fridge until required.
3. Use electric beaters to beat the cream in a bowl until soft peaks form. Sift in the cocoa and pour in the Beat in the coffee liqueur. Beat again until firm peaks form.
4. Take the meringue shells and break them up into small pieces, placing them in a bowl. You will need two meringue nests per dessert portion (depending on the size of your glass).
5. Using a vegetable peeler, peel the edge of the chocolate block to create sweet chocolate curls to garnish the cups with and add to the layers.
6. Assemble the dessert cups! Start by spooning (or using a piping bag) some of the whipped choc-coffee cream into the bottom of each glass, followed by a layer of meringues pieces, a generous drizzle of the syrup (use either a spoon or fine-tipped piping bag), chocolate curls and then repeat again.
7. After the second layer, finish with extra syrup and chocolate curls for good measure. Don’t make this dessert too far in advance as the meringue will soften a little. Nonetheless, every spoonful will be a taste sensation!
This espresso martini Eton mess isn’t supposed to be neat!
NOTE: Please do NOT worry if your espresso martini pavlova cups look a little messy. You can wipe the edges with a clean, damp cloth to tidy them up but I promise you they will still be super delicious and any sign of rusticness just adds more charm to your dessert.