6 egg whites;
250–300 g sugar;
150–200 g finely chopped walnuts;
250–300 g coffee sauce (or 250 g sweetened condensed milk and 6–8 teaspoons of coffee, preferably instant, with 1–2 teaspoons of water).
Beat the egg whites with the sugar until stiff peaks form, add the chopped walnuts and gently fold in. Spread the resulting mixture on a baking sheet lined with baking paper, making two round shapes of the same diameter. Flatten at least one (it will be the bottom layer) and bake for 45–60 minutes in a preheated oven at a temperature of 120–150 °C / 250–300 °F. The readiness of the meringue cannot be determined by a stick but only by experience. It is important to watch that it or the paper around the meringue do not become too dark—this is a sign that it is already done. Do not open the oven during baking and do not shake it—the meringue is very sensitive and simply will not bake properly. Leave the meringues in the oven to cool completely.
Remove the cooled meringues, carefully peel off the backing paper (it is important not to break them), pour the bottom layer with sauce, sprinkle with walnuts, place the second layer on top, pour with sauce again, and sprinkle with walnuts. My version in the photo is also decorated with small meringues.
That's it, it's ready to eat! Unlike traditional Pavlova, this cake does not soak up the sauce much and can easily last in the refrigerator for a couple of nights—of course, if there is anything left of it.
Good luck and enjoy your meal!
