Peppermint Mocha Pavlova
What better way to celebrate the holiday season than with a beautiful and festive dessert? Chocolate mocha meringue is topped with plenty of whipped cream and crushed candy canes for a minty crunch. It's like the seasonal coffee favourite in delicious dessert form!
Servings 8 slices
Ingredients
- 1 1/4 cup caster sugar/super fine sugar
- 2 tsp finely ground instant coffee
- 2 tsp unsweetened cocoa powder
- 4 egg whites
- 2 tsp corn starch
- 1 tsp white vinegar
- 1 cup heavy cream (35%)
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 1/4 cup crushed candy canes
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and draw a 9-inch circle on it.
- Mix together the sugar, coffee and cocoa and set aside.
- In a metal or glass mixing bowl (make sure it is completely clean and dried) beat the egg whites with an electric hand mixer or stand mixer until you can form soft peaks. Keep beating and add the sugar/coffee/cocoa mixture one tablespoon at a time.
- When mixture is glossy, firm, and forms stiff peaks fold in the cornstarch and vinegar.
- Dollop the pavlova mixture in the middle of the circle on the baking sheet, smoothing to the edges and so that it is flat on top.
- Place pavlova in the hot oven. Immediately reduce heat to 300°F. Bake for 1 hour, turn off the oven, crack open the oven door slightly and allow to cool for 45 minutes.
- While pavlova is cooling, in a large cold bowl (I place mine in the freezer for 10 minutes prior to starting this), whip cream until stiff peaks are just beginning to form. Beat in the vanilla and icing sugar until peaks do form.
- Once pavlova has cooled, spread whipped cream over top. Sprinkle crushed candy canes over top. Serve and enjoy!