Ingredient and Portion
Pavlova Iced Cappuccino
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This recipe plays with appearances. Smooth and delicate coffee foam becomes meringue, and the vanilla flavours of iced Espresso filter through this fluffy treat.
Novice
15 mins
1 capsule of Decaffeinato Intenso Grand Cru
1 teaspoon of vanilla extract
2 egg whites
15 gr / 0.5 oz of white sugar
Mango and passionfruit (for decoration)
Ice cubes
1 teaspoon of vanilla extract
2 egg whites
15 gr / 0.5 oz of white sugar
Mango and passionfruit (for decoration)
Ice cubes
Method
1. Prepare the capsule of Decaffeinato Intenso Grand Cru in espresso (40 ml / 1.5 oz)
2. Pour it in the shaker
3. Add some ice cubes and a drop of vanilla extract, shake it
4. Prepare the meringue, stir the egg whites with the sugar until the mixure is firm and stands in peaks
5. Pour whats inside of the shaker in the cup and add your meringue on top
6. Decorate with some mango and passion fruit.
2. Pour it in the shaker
3. Add some ice cubes and a drop of vanilla extract, shake it
4. Prepare the meringue, stir the egg whites with the sugar until the mixure is firm and stands in peaks
5. Pour whats inside of the shaker in the cup and add your meringue on top
6. Decorate with some mango and passion fruit.
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