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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
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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
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