• Vietnamese iced coffee pavlova (Georgia McDermott)

Vietnamese iced coffee is made with a delicious, chicory flavoured coffee, plenty of condensed milk, and ice – hugely refreshing in the humid Vietnamese climate. #BringBackTheClassics

Serves
8

Preparation

20min

Cooking

1hr
20min

Skill level

Easy
By
Average: 3.6 (5 votes)
Yum

You can find Vietnamese coffee at select Asian grocers, or you can order a shot at your local Vietnamese corner store, if you have one. Alternatively, the syrup still tastes great with a fresh shot of regular coffee. 

Ingredients

  • 6 egg whites, at room temperature
  • ¾ cup caster sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla bean paste
  • 395 g tin of condensed milk
  • 3 tbsp (or 1 shot) freshly brewed Vietnamese or regular espresso
  • 4 tbsp caster sugar 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: 2 hours

Preheat the oven to 160°C.

In a large bowl, beat the egg whites until they form stiff peaks. Gradually add in the sugar while beating, tablespoon by tablespoon, until it is completely dissolved, and the meringue is glossy and stiff. Mix in the vanilla bean paste.

Line two large baking trays, and, using a spatula, divide the meringue into two even circles of meringue. They should be about the size and height of a cake.

Place the pavlovas in the oven, and set the timer for 20 minutes. The pavlovas should be browned, but still slightly soft to the touch.

Turn the oven down to 120°C, and continue to cook the meringue for an additional hour, checking to ensure it doesn’t become overly browned. Once the meringue has cooked, turn the oven off, and allow it to sit in the cooling oven for 2 hours, or overnight.

To make the coffee syrup, combine the coffee and the 4 remaining tablespoons of caster sugar in a small saucepan on a medium heat. Allow to bubble and thicken, until a viscous syrup has formed, and then remove from the heat.

To assemble, place the first pavlova on your serving platter, and drizzle it with half the coffee syrup, and your desired amount of condensed milk. Layer the second pavlova on top, pressing down very gently, and repeat with the remaining syrup. You may have some syrup and condensed milk left over, depending on your taste. Serve and consume immediately. 

 

Photography, styling and food preparation by Georgia McDermott.

Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!