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desserts-baking

Boozy Chocolate Mocha Pavlova cake

Great alternative to a traditional Christmas cake but just as good all year long.

60 8
Boozy Chocolate Mocha Pavlova cake | DonalSkehan.com, Great alternative to a traditional Christmas cake but just as good all year long.

desserts-baking

Boozy Chocolate Mocha Pavlova cake

Great alternative to a traditional Christmas cake but just as good all year long.

60 8
Saturday, December 21, 2013

250g icing sugar

4 egg whites

2 tsps of cornflour

1 tsp of white wine vinegar

3 tbsp cocoa powder

1 tbsp espresso powder

750ml of cream, whipped

3 tbsp brandy

100g dark chocolate, shavings

 

Baking trays x 2

Parchment paper

Stand along mixer or hand held whisk

Large mixing bowl

60 mins
Serves 8

If you’re a little disorganised, like me this Christmas, and haven’t been soaking your Christmas cake since October, then you might be on the lookout for a cheat’s Christmas dessert. This very simple boozy pavlova cake is full of Christmas cheer and can be made earlier and assembled at the last minute.  You can play around with the fillings, use winter berries or drizzle with dulche de leche… it’s the perfect show-stopping dessert. What I love most about this slightly alternative Christmas dessert is that it can all be made ahead and simply assembled last minute for show stopping results.

Preheat the oven to 150˚C/300˚F/Gas Mark 2. Line two baking trays with baking parchment. Draw a large circle 25cm/10inch on each piece of parchment paper.
Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cocoa powder, espresso powder, cornflour and the white wine vinegar. Divide the meringue mixture between the two baking trays and using a tablespoon, form two large meringue discs.
Bake for 45 minutes, remove from the oven and allow to cool completely.
Whip the cream until quite firm, make sure to not over-whipping it, then fold through the brandy.
Assemble the pavlova by placing a layer on a cake stand and topping with half the cream. Add the next layer of meringue and then top with the remaining cream. Sprinkle over the chocolate shavings and serve straight away.
60 mins
Serves 8

Ingredients

250g icing sugar

4 egg whites

2 tsps of cornflour

1 tsp of white wine vinegar

3 tbsp cocoa powder

1 tbsp espresso powder

750ml of cream, whipped

3 tbsp brandy

100g dark chocolate, shavings

 

You'll Need

Baking trays x 2

Parchment paper

Stand along mixer or hand held whisk

Large mixing bowl

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  • Ann Golub

    sexy Irish boy who cooks? yum!!! love the dish, love the accent!

  • andy

    Where you you add the cocoa? Do you fold it in with the cornflower?

  • gillian

    It does say when to add the cocoa powder. After u mix the egg whites and for 10 mins, using a spatula, gently fold in the cocoa powder, espresso powder, cornflour and white wine vinegar.

  • http://www.donalskehan.com/ Donal Skehan

    Nope you can just bang them all into the bowl. If it helps, have a look at the ‘how to’ video underneath the recipe! Sometimes it’s easier when you see it being done. :)