Espresso Chocolate Pavlova
The pavlova base has espresso powder and chopped chocolate that gets all melty in the oven, then it is topped with chocolate whipped cream and dark Morello cherries.
Servings Prep Time
5people 10minutes
Cook Time
1 hr 15 minutes
Servings Prep Time
5people 10minutes
Cook Time
1 hr 15 minutes
Ingredients
Espresso Pavlova
Chocolate whipped cream (Recipe adapted from The Book on Pie by Erin Mcdowell
Instructions
Espresso Chocolate Pavlova
  1. Place a rack in the center or upper third of the oven and pre-heat oven to 300 degrees. Line a large baking sheet with parchment paper. Trace a 7 inch circle on the parchment paper and then turn the paper so that the circle is on the opposite side.
  2. Place the egg whites and cream of tatar in a bowl of an electric mixer with a whisk attachment. Beat the egg whites on medium speed until fluffy and soft peaks are formed. At this point start adding the sugar 1 tablespoon at a time and increase the speed to high. Beat the egg whites till they turn glossy, form stiff peaks and the sugar has melted. Test it by turning the bowl upside down the mixture should stay put and also by rubbing a bit of the mixture between your fingers. It should feel smooth. If it feels gritty you need to keep mixing.
  3. Add in the vanilla and the white vinegar and mix for another 10 seconds. Sift in the cornstarch and espresso powder over the top of the pavlova mixture. Also add the chopped chocolate, using rubber spatuala gently fold it in.
  4. Put a dab of meringue on each corner of the parchment paper. This will help the parchment stay put as you place the pavlova. Dallop the pavlova mixture in the middle of circle of the baking sheet. Use your rubber spatula to help spread it to the edges of the circle. Smooth the sides and the top.
  5. Place the pavlova in the oven and lower the temperature to 250 degress. It will take anywhere from 60 to 75 minutes, you know it is done when the outside looks and feels dry. Turn of the oven, let pavlova cool completely with the oven door open slightly for at least 2 hrs or overnight. Don’t be alarmed if your pavlova has cracks it is completely normal.
  6. A cooled pavlova can be kept in a cool dry place for 2 days. Once you are ready to serve make the whipped chocolate cream.
Chocolate whipping cream
  1. In a small bowl mix the sugar and cocoa powder, keep aside. Place the whipping cream in a clean mixer bowl and using the whisk attachment whip the cream till ripples start to form. Slowly stream in the sugar cocoa mixture into the cream and whip till soft peaks form.
  2. Spread the chocolate whipped cream in the center of the pavlova. Garnish with dark morello cherries and serve immediately.
Recipe Notes

Cream of Tatar: if you can’t find it you can substitue 1 tsp of lemon juice. Read post to see why this is an important ingridient.

Sugar:No need to buy super fine sugar for this recipe just take regular white sugar and pulse it in the food processor till its fine. Don’t turn it into powder sugar.

Espresso Powder:It is not the same as instant coffee granules. You can find espresso powder for baking on amazon the brand I prefer is King arthur baking company. It will cost you $10. Some grocery stores carry the brand DeLlalo espresso powder in the international aisle where you find Italian goods.
Other uses for it:You can use a tsp espresso powder anytime you make chocolate desserts to enhance the flavor of chocolate.

Pavlova: Once you top the pavloa with cream it will start to soften, so it needs to be eaten soon. Leftovers can be kept in the fridge but the pavlova will not be as crisp.