Espresso Pavlova Sliders with our Triple Choc x República Coffee x Bondi Blue Vodka

Prep: 20min Cook: 10min - Makes approx. 18 sliders

Ingredients

• 3 x 60g Byron Bay Cookies Triple Choc Cookies
• 2 tbsp Bondi Blue Vodka
• 205ml República Organic Medium Roast Instant Coffee
• 2 tsp arrowroot
• 1/2 cup brown sugar
• 2 packs of store-bought Petite Pavlovas (NOTE: each pack contains 9 mini pavlovas)
• 400ml thickened cream
• 2 tsp cocoa powder

Method

1. To make the coffee vodka syrup, combine the vodka and arrowroot in a small bowl. Combine the sugar and coffee in a small saucepan. Bring to the boil over high heat, stirring, until the sugar dissolves. Reduce heat and simmer for 3 minutes or until the syrup has thickened slightly. Stir in the vodka mixture. Return to the boil. Boil for 1 minute or until thickened. Remove from heat. Transfer to a small bowl and set aside to cool. Place in the fridge until required.
2. Use electric beaters to beat the cream in a bowl until soft peaks form. Beat in 3 tbsp of the coffee vodka syrup (reserve the rest for presentation) and cocoa until firm peaks form.
   
3. Carefully cut the pavlovas in half from the side and place on a serving plate. Top each one with some cream mixture, drizzle of coffee vodka syrup, place the half of pavlova on top, add more cream mixture to the top again, break a chunk of Byron Bay Cookie into the cream and drizzle more coffee vodka syrup over the top. Serve.

Note: We used store-bought pavlovas for this recipe. More experienced chefs can create pavlovas from scratch using their favourite recipe.