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Mocha pavlova
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Prep Time:
75 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Indulge in a festive Aussie mocha pavlova for Christmas Day.
Ingredients:
  • 40.00 ml instant coffee powder
  • 20.00 gm boiling water
  • 2 x 200g blocks milk chocolate
  • 6 egg whites
  • 322.50 gm caster sugar
  • 600ml tub thickened cream
  • 500g mascarpone
  • 40.00 ml coffee-flavoured liqueur
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced and line 3 baking trays with baking paper. Draw a 12cm x 25cm rectangle on each sheet of paper. In a bowl, combine the coffee with boiling water, stirring until the coffee has fully dissolved. Allow it to cool.
  • Finely grate 200g of chocolate. With an electric mixer, whip 3 egg whites until stiff peaks form. Slowly add half of the sugar, 1 tablespoon at a time, until fully incorporated. Continue beating for 3 minutes until the meringue is glossy. Gently fold in half of the coffee mixture and 1/4 of the grated chocolate until just mixed. Evenly spread a third of the mixture inside a rectangular dish. Repeat with the rest of the meringue mixture.
  • Bake for 10 minutes or until meringue is firm and crisp. Remove from oven and carefully transfer the meringue onto fresh sheets of baking paper. Peel off and discard the top piece of baking paper. Flip the meringue onto cooling racks and let it cool completely.
  • Cover more baking trays with parchment paper and outline a 12cm x 25cm rectangle on each. Repeat the process with the remaining eggs, sugar, coffee mixture, and 1/3 of the grated chocolate.
  • Roughly chop the remaining 200g of chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of simmering water. Stir occasionally with a metal spoon for 4 to 5 minutes until the chocolate is melted and smooth. Drizzle the melted chocolate over each meringue.
  • 1. Use an electric mixer to whip the cream until it forms soft peaks. Gently blend in the mascarpone and liqueur. 2. Place one meringue rectangle on a platter. Spread a sixth of the mascarpone mixture over it. Repeat twice, ending with the mascarpone mixture. Sprinkle half of the remaining grated chocolate on top. 3. Repeat the layering process with the rest of the meringue rectangles, mascarpone mixture, and grated chocolate. 4. Serve and enjoy!

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