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Mocha pavlova recipe

Mocha pavlova

This mocha pavlova will be the star of your Christmas table. An espresso swirled meringue is topped with whipped cream and melted dark chocolate. This indulgent dessert is gluten and dairy-free, so all your guests can enjoy a generous helping.

See method
  • Serves 12
  • 15 mins to prepare and 1 hour 30 mins to cook
  • 180 calories / serving

Ingredients

  • 4 large egg whites, at room temperature
  • 250g caster sugar
  • 1 ½ tsp cornflour
  • 1 tsp white wine vinegar
  • 2 tbsp espresso powder
  • 1 tbsp cocoa powder plus extra to serve
  • 200ml dairy-free cream alternative (we used Elmlea plant-based cream)
  • 30g icing sugar
  • 50g dark chocolate, 40g melted, 10g shaved

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Each serving contains

Energy
760kJ 180.0kcal
9%
Fat
7g
medium10%
Saturates
5g
high23%
Salt
0.1g
low1%
Sugars
26g
high29%

of the Reference intake

Carbohydrate 26.5gProtein 2.9gFibre 0.9g

Method

  1. Heat the oven to gas 1/120˚C/100˚C fan.
  2. Line a baking tray with non-stick baking paper and draw a circle around a 22cm plate to mark where the meringue will go.
  3. Whisk the egg whites to soft peaks in a large mixing bowl using a handheld electric whisk. Whisk in 1 tbsp of the caster sugar at a time, until well combined and the meringue is stiff and glossy, then whisk in the cornflour and vinegar until just combined. Mix the espresso powder, cocoa powder and 2 tbsp boiling water together until dissolved, then gently swirl through the meringue mixture.
  4. Carefully spoon the meringue onto the prepared baking sheet, spreading it into the drawn circle, swirling it around and building the sides slightly higher than the centre. Bake for 1 hr 30 mins, then turn the oven off and allow to cool completely without opening the oven (best overnight).
  5. Whisk the cream and icing sugar until well combined, then spoon over the top, Drizzle over the melted chocolate and scatter over the shaved chocolate and cocoa powder to serve.

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