Coffee and almond pavlova

We have friends coming, so I decided to make a pavlova. If I made a coffee and almond one, it would fit the brief for this month's 'We Should Cocoa' challenge, as it has almonds in it [and some chocolate on the top]. I've made it once before and it was very popular, so hope it's a success this time too. It's a bit fiddly - especially toasting the ground almonds, but it's worth it.
It's a meringue base topped with coffee and toasted almond cream. I like meringues that are crisp on the outside and gooey in the middle.

300g caster sugar [plus a bit more for sprinkling on the baking tray]
90g ground almonds
1 tspn cream of tartar
1 tbspn cornflour.
4 egg whites
pinch od salt
1/2 tspn almond essence
1 tspn white wine vinegar
Filling:
2 tbspn strong instant coffee
90ml hot water
25g blanched almonds
300ml double cream
25g plain chocolate

Preheat oven 150C/gas 2
Cover a baking tray with parchment and mark a 25cm circle. Scatter a little caster sugar on the paper. This stops the pavlova sticking to the paper.
Spread the ground almonds out on a piece of foil and toast under a medium grill till golden, then leave to cool.
Mix the sugar, cream of tartar and cornflour together in a little bowl.
Whisk the egg whites with the salt till stiff - the bowl above your head stiffness! Add the almond essence and whixk again. Gradually add the sugar mixture till combined. Quickly fold in the vinegar and the cold toasted almonds with a WIRE whisk - don't use an electric one or the oil in the almonds will make the meringue collapse.
Pile the meringue on the baking tray, spreading it into the circle and fork up the edges into little peaks.
Bake for 2 hours till crisp and pale golden. Turn off the oven and leave the meringue to stand for about 10 mins, carefully lift onto a wire rack then leave till cold.

Add the water to the coffee granules and leave to go cold. Toast the almonds under the grill for 3-4 mins till golden, leave to cool then chop roughly. Whip the cream till thick and add the coffee [you need about 3-4 tbspns]; carry on whisking till there are soft peaks, then fold in the chopped toasted almonds.

Peel the paper off the meringue and put it on your serving plate. Spoon the coffee filling on top artistically!
Melt the chocolate and spoon into a piping bag, then drizzle over the top. I added some leftover toasted almonds as well. Let the chocolate set before serving.
I don't add any sugar to the cream as I think the meringue is sweet, but if you want, you can add a little sugar.

This month's 'We Should Cocoa' challenge is guest hosted by Laura of How to Cook Great Food. This is a monthly challenge hosted alternately by Choclette of Chocolate Log and Chele of Chocolate Teapot. Laura has chosen Almonds as the added ingredient.