Coffee and Hazelnut Pavlova

Coffee and Hazelnut PavlovaThe 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. In a medium bowl, beat mascarpone cheese and coffee with a mixer at medium speed until creamy. Stir in whipped topping and hazelnuts.
  5. 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.
  6. Chocolate Sauce
  7. In a medium saucepan, combine butter and chocolate. Cook over medium heat, stirring frequently, until chocolate melts and mixture is smooth. Stir in sugars.
  8. 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.
  9. Store covered in refrigerator for up to 1 week.

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