LITTLE COFFEE PAVLOVAS WITH BLACKCURRANT JAM

This may seem like a surprising combination, but it’s one that works beautifully. Blackcurrants grow in our garden in Sweden and, every year, my father always makes a tart jam with them for scooping on to ice cream. I will frequently bring a jar or two back to London.

Serves: 8 Preparation time: 30 minutes Cooking time: 1 hour

5 large eggs, whites only, at room temperature

300g caster sugar

1 tbsp espresso powder or instant coffee granules, crushed to fine powder

2 tsp cornflour

250g tub mascarpone 400ml double cream

2 tbsp icing sugar »

1 tsp vanilla extract

3 tbsp coffee liqueur (optional)

1/2 jar blackcurrant jam or preserve

Cocoa powder, for dusting

1 Preheat the oven to 120°C/gas mark 1/2. Then line a baking sheet with baking parchment. Draw eight circles, 8–10cm in diameter, on to the baking parchment then flip over. Space them out evenly, using two baking sheets if necessary.

2 In a large, clean metal or glass bowl, whisk the egg whites until frothy peaks start to form. Add the caster sugar, one tablespoon at a time, until glossy. Whisk in the coffee powder, then add the cornflour. Pile on to the baking sheet circles, swirling as you go.

3 Bake in the bottom of the oven for one hour until the pavlovas are crisp outside and dry on the base, then allow to cool on wire racks.

4 Beat the mascarpone in a large bowl until smooth, then add the cream. Whisk until thick, then add the icing sugar, vanilla extract and coffee liqueur, if using. Swirl through about half the jam then spoon on to the meringues. Loosen the remaining jam with a little water, then drizzle over the pavlovas.

Dust with a little cocoa powder and serve immediately.