Little coffee pavlovas

Method

1. Heat the oven to 120°C/100°C fan/gas 1 and line a baking sheet with non-stick baking paper. Draw4 x 8-10cm circles (or 6 circles – see tips) on the baking paper, then flip.
2. In a large, clean glass bowl, whisk the egg whites with an electric hand mixer until peaks start to form. Whisk in the caster sugar, 1 tbsp 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.
3. Bake on the bottom rack of the oven for 1 hour until crisp outside and dry on the base, then leave to cool on wire racks.
4. Beat the mascarpone in a large bowl until smooth, then add the cream. Whisk until soft peaks form, then add the icing sugar, vanilla extract and coffee liqueur, if using. 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 a little cocoa powder and serve immediately.