"Your favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun, and, if it's sitting out for a while, keep the whipped cream chilled on ice."
"For the espresso brandy cherries (make up to 3 days ahead) 400g frozen black cherries 60g light brown sugar 60ml black coffee A pinch of sea salt 2 tbsp brandy, or coffee liqueur (Kahlua, Tia Maria or similar) tsp vanilla extract For the whisky caramel (make up to 3 days ahead) 300g caster sugar 60ml water 150ml double cream 50ml whisky"
Prep 10 min, Cook 1 hr 40 min, Makes 24 meringues. Make crisp coffee meringues by whisking egg whites with caster sugar to glossy peaks, then fold in dissolved instant coffee, cornflour, vinegar, vanilla and salt and bake small 5cm rounds. Simmer frozen black cherries with light brown sugar, black coffee, salt and brandy or coffee liqueur and chill for boozy cherries. Caramelize caster sugar with water, then add double cream and whisky for a whisky caramel. Whip mascarpone into double cream with coffee grounds, vanilla and cinnamon on the day. Assemble with cream, cherries, caramel, cocoa and optional edible gold; arrange toppings attractively and keep cream chilled if left out.
Read at www.theguardian.com
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