Your favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s sitting out for a while, keep the whipped cream chilled on ice.

Espresso martini pavlova bar

Prep 10 min
Cook 1 hr 40 min
Makes 24 meringues

For the meringues (make up to 3 days ahead)
140g egg whites (from about 4 large eggs)
220g caster sugar
2 tsp instant coffee powder dissolved in 1 tsp hot water
1 tsp cornflour
½ tsp white vinegar
1 tsp vanilla extract
1 pinch fine sea salt
Cocoa powder
Edible gold leaf (optional)

For the espresso brandy cherries (make up to 3 days ahead)
400g frozen black cherries
60g light brown sugar
60ml black coffee
A pinch of sea salt
2 tbsp brandy, or coffee liqueur (Kahlúa, Tia Maria or similar)
½ tsp vanilla extract

For the whisky caramel (make up to 3 days ahead)
300g caster sugar
60ml water
150ml double cream
50ml whisky

For the espresso mascarpone cream (make on the day)
300ml double cream
150g mascarpone
2 tsp coffee grounds
1 tsp vanilla extract
½ tsp cinnamon

To make the meringues, heat the oven to 150C (130C fan)/300F/gas 2 and line two large oven trays with baking paper. In a clean bowl of an electric mixer, whisk the egg whites on medium-high to soft peaks. Add the sugar a tablespoon at a time, whisking until thick, glossy peaks form and the sugar dissolves – test by rubbing a bit of the meringue mix between your fingers: it should feel smooth. Add the coffee, cornflour, vinegar, vanilla and salt, and whisk just to combine.

Dab a little meringue under each corner of each sheet of baking paper, so they stick to the trays, then, using two small soup spoons, dollop 12 roughly 5cm-wide rounds on each tray, spacing them well apart because they will double in size when baked. Using the back of a teaspoon, make a shallow dip in the centre of each meringue.

Put the trays in the oven and turn down the temperature to 130C (110C fan)/250F/gas ½. Bake for an hour and 15 minutes, until lightly crisp, dry to the touchand still slightly soft inside. Turn off the oven, leave the door ajar and leave the meringues to cool completely for about an hour. Store in an airtight container for up to three days.

To make the brandy cherries, combine the cherries, sugar, coffee and salt in a small saucepan, bring to a gentle simmer, stirring so the sugar dissolves, then lower the heat and simmer for five minutes until the cherries are tender and the liquid has reduced slightly. Add the brandy (or coffee liqueur) and vanilla, then take off the heat and leave to cool completely – the syrup will thicken as it stands. Store in a jar in the fridge for up to three days; bring to room temperature before serving.

For the whisky caramel, mix the sugar and water in a medium saucepan on a low heat and stir occasionally until the sugar dissolves. Turn up the heat to high, cook without stirring until the caramel turns a deep amber, then take off the heat. Carefully add the cream, then return the pan to a low heat and stir until smooth. Add the whisky, decant into a jug and store in the fridge for up to three days. Reheat in a pan over a low heat before serving.

For the espresso mascarpone cream, mix all the ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-low until soft waves form. Chill until ready to serve.

To assemble, arrange the meringues on a plate and dust lightly with cocoa powder. Put the espresso mascarpone cream, brandied cherries and whisky caramel in separate small bowls or jars. You now have a DIY bar from which guests can build their own dish: nestle a meringue in a glass or shallow bowl, spoon in a little cream, top with cherries and finish with a glossy drizzle of caramel. A flicker of edible gold leaf on top adds just the right touch of New Year’s shimmer.