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Mocha pavlova recipe

3 ratings

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 hr 30 mins to cook
180 calories / serving
Gluten-free
Dairy-free

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

Each serving contains

Energy
760kj
180kcal 9%
Fat
7g 10%
Saturates
5g 23%
Sugars
26g 29%
Salt
0.1g 1%

of the reference intake
Carbohydrate 26.5g Protein 2.9g Fibre 0.9g

Method

Heat the oven to gas 1/120˚C/100˚C fan.
Line a baking tray with non-stick baking paper and draw a circle around a 22cm plate to mark where the meringue will go.
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.
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).
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.

See more Gluten-Free Christmas recipes