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Wednesday, December 26, 2012,9:34 PM by
Ponmathi Srilekha.S

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PAVLOVA WITH MOCHA CREAM FILLING

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Prepare meringue cups: In a large bowl, beat the egg whites with an electric mixer on high speed until they form soft peaks. Gradually add the sugar and instant coffee and continue to blend until the mixture forms stiff peaks.
  • Preheat the oven to 375°F.
  • Transfer the egg white mixture to the pastry bag and pipe six 3-inch circles onto the baking sheet.
  • Pipe more circular layers of the egg white mixture on top of each circle until each round is 1 inch high.
  • Bake for 5 minutes.
  • Lower the oven temperature to 300°F and bake for 1¼ hours.
  • Remove from the oven and set aside to cool completely.
  • Prepare cream filling: In a small saucepan, bring ½ cup of the cream to a boil over medium heat.
  • Place the chocolate in a bowl and pour the boiling cream over. Whisk well. Add the coffee and coffee liqueur and whisk well until smooth and blended.
  • Refrigerate the cream mixture for at least 2 hours, until cool and creamy.
  • Assemble the Pavlova: Remove the cream from the refrigerator and transfer to the pastry bag.
  • Transfer the 6 meringue cups to plates. Pipe the cream into the 6 meringue cups in round spirals until each cup is full.
  • Serve immediately.

INGREDIENTS

Meringue Cups

  • 4 egg whites
  • 150 grams sugar
  • 1 teaspoon instant coffee

Cream Filling

  • 100 ml sweet cream
  • 200 grams bittersweet chocolate, chopped
  • 1 serving espresso, short
  • 1 tablespoon coffee-flavored liqueur

6 comments for “Pavlova with Mocha Cream Filling”

  • Posted Sunday, February 12, 2023 at 6:58:01 PM

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