Melbourne has a strong coffee culture, so espresso works naturally in desserts. These pavlova cups combine a crisp shell, a soft centre, a lightly sweetened mascarpone cream and a small drizzle of espresso syrup.  The result feels a little more polished than a standard pavlova, but the method is still straightforward. Most of the work can be completed ... The post Espresso Pavlova Cups With Mascarpone Cream  appeared first on KHTS Radio. ...read more read less