Ingredients

· 3 egg whites

· 150 g caster sugar

· ½ tablespoon instant espresso powder

· 1 teaspoon cornflour

· 125 g mascarpone

· 200 ml double cream

· 1 tablespoon icing sugar

· ½ teaspoon vanilla extract

· 100 g blackcurrant jam

· Cocoa powder to dust

Method

Heat the oven to 120°C and line a baking sheet with non-stick baking paper. Draw six circles on the baking paper, then flip. In a large, whisk the egg whites with an electric hand mixer until peaks start to form. Whisk in the caster sugar, one tablespoon at a time, until glossy. Whisk in the espresso powder, then the cornflour. Pile the mixture onto the baking paper circles, swirling as you go. Bake on the bottom rack of the oven for one hour until crisp outside and dry on the base, then leave it to cool. Beat the mascarpone in a bowl until smooth, then add the cream. Whisk until soft peaks form, then add the icing sugar and vanilla extract. Swirl through about half the jam, then spoon onto the meringues. Loosen the remaining jam with a little water to a drizzle-able consistency, then drizzle over the pavlovas. Dust with cocoa powder and serve.