Mocha Pavlova

Mocha Pavlova

Serves 6-8

Ingredients

2 egg whites
- dash cream of tartar
- dash salt
⅔ cup sugar
5 tbsp. unsweetened cocoa powder, divided
1 tsp. instant coffee, divided
½ tsp. Kowalski's Organic Madagascar Vanilla Extract
3 tbsp. boiling water
4 tbsp. confectioners' sugar
4 oz. cream cheese
½ cup heavy cream, whipped to soft peaks
2 tbsp. Kowalski's Deep Dark Hot Fudge Sauce, warmed to drizzling consistency
2 tsp. crushed chocolate-covered espresso beans
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Directions
  1. Preheat oven to 300°.
  2. In a large mixing bowl, beat egg whites and cream of tartar to soft peaks; add salt.
  3. Gradually add sugar, 1 tbsp. at a time, while beating to stiff peaks.
  4. Add 2 tbsp. cocoa, ½ tsp. coffee and vanilla; beat well.
  5. Scoop batter onto a parchment-lined baking sheet; spread into an even layer, forming a neat circle about 10" across. Bake in preheated oven for 40 min.
  6. Turn oven off; leave meringues in oven with door closed for 1 hr.
  7. Carefully remove paper; cool completely on a wire rack.
  8. In a small mixing bowl, whisk remaining cocoa, coffee and vanilla with boiling water until smooth; let cool.
  9. In a medium mixing bowl, beat confectioners' sugar and cream cheese until smooth.
  10. Add cocoa mixture; beat well.
  11. Fold in whipped cream.
  12. Spoon filling into meringue; drizzle with sauce and sprinkle with crushed espresso beans.

Find It!

  • Find Kowalski's Deep Dark Hot Fudge Sauce near the ice cream toppings.
  • Find chocolate-covered espresso beans near the gourmet chocolate bars.