The very word “pavlova” conjures an image of grandeur and sophistication. Coffee, hazelnuts, and a satiny chocolate sauce infuse this crisp meringue cloud with a trio of harmonious notes.
Coffee and Hazelnut Pavlova
Makes 1 (10-inch) Pavlova
Ingredients
- 3 cups granulated sugar
- 12 large egg whites
- ⅓ cup Dutch process cocoa powder
- 2 (8-ounce) containers mascarpone cheese
- 2 tablespoons strong brewed coffee
- 1 (16-ounce) container frozen whipped topping, thawed
- 1½ cups chopped hazelnuts, toasted
- Chocolate Sauce (recipe follows)
- Garnish: toasted chopped hazelnuts, shaved chocolate
- Chocolate Sauce
- ½ cup butter
- 3 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200°. Line 3 baking sheets with parchment paper. Draw 1 (10-inch) circle in center of each piece of parchment; set aside.
- In the top of a double boiler, whisk together sugar and egg whites; place over simmering water. Cook sugar mixture until a candy thermometer registers 140˚. Remove from heat. Immediately pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes. Gently fold in cocoa.
- Spread mixture onto drawn circles on parchment in prepared pans. Bake for 1 hour and 30 minutes. Turn oven off, and let meringues cool in oven with door closed for 8 hours.
- In a medium bowl, beat mascarpone cheese and coffee with a mixer at medium speed until creamy. Stir in whipped topping and hazelnuts.
- Place 1 meringue round on a serving plate. Spread with one-third of mascarpone mixture. Repeat layers with remaining meringues and remaining mascarpone mixture. Just before serving, drizzle with Chocolate Sauce. Garnish with hazelnuts and chocolate, if desired.
- Chocolate Sauce
- In a medium saucepan, combine butter and chocolate. Cook over medium heat, stirring frequently, until chocolate melts and mixture is smooth. Stir in sugars.
- Add cream; bring to a boil over medium-high heat. Reduce heat, and simmer for 5 minutes, stirring frequently. Remove from heat, and stir in vanilla. Let cool completely.
- Store covered in refrigerator for up to 1 week.
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