The Mocha Coffee Pavlova Recipe With its coffee-infused meringue and drizzled chocolate, this is an impressive and sophisticated pavlova to serve at a dinner party.
Ingredients:
6 egg whites, at room temperature
pinch of salt
about 1 1⁄2 cups sugar
2 tsp cornstarch
1 tsp vinegar
3 tbsp strong coffee powder mixed with 3 tbsp
boiling water, cooled, or 3 tbsp cooled espresso
1 1⁄4 cups heavy cream
2oz (60g) good-quality dark chocolate, broken
into pieces, plus extra to decorate
white chocolate, to decorate
Method:
Preheat the oven to 350°F (180°C).
Line a baking sheet with parchment. Put the egg whites in a grease-free bowl with the salt. Using an electric mixer, beat until stiff peaks form.
Whisk in the sugar 1 tablespoon at a time, whisking well until stiff and glossy, then whisk in the cornstarch and vinegar.
Draw an 8in (20cm) diameter circle on the parchment paper with a pencil and reverse the paper. Spoon tablespoons of the meringue inside the circle and smooth out.
Bake for 5 minutes, then reduce to 250°F (120°C) and cook for 1 hour 15 minutes, or until crisp. Turn off the oven and leave the meringue inside to cool.
Melt the dark chocolate pieces in a heatproof bowl set over a pan of simmering water, and cool. Make white and dark chocolate shavings using a vegetable peeler. Before serving, whip the cream until it holds its shape.
Top the pavlova with the cream. Drizzle with the melted chocolate and sprinkle with chocolate shavings.
PREPARE AHEAD:
The meringue base will keep in a dry, airtight container for 1 week. Fill just before serving.
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| Mocha Coffee Pavlova |
