Benjamina Ebuehi’s recipe for espresso and clementine pavlovas | The sweet spot

Coffee cream gives this dish a tiramisu-like twist to bring the wow factor to the festive season

Never do I let a festive season go by without a pavlova. It is my ideal, make-ahead dessert and always delivers, bringing the wow factor without too much effort. The coffee cream in this one gives it a bit of a tiramisu vibe, while the orange liqueur-soaked clementines help cut through some of the richness. I’ve made these in individually sized portions, so they’re a bit more manageable, but you can take them even smaller, for canapes, or go big for a proper showstopping centrepiece.

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