Mocha Pavlova
Ingredients
2
egg whites
1 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
Directions
- Preheat oven to 300°.
- In a large mixing bowl, beat egg whites and cream of tartar to soft peaks; add salt.
- Gradually add sugar, 1 tbsp. at a time, while beating to stiff peaks.
- Add 2 tbsp. cocoa, ½ tsp. coffee and vanilla; beat well.
- 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.
- Turn oven off; leave meringues in oven with door closed for 1 hr.
- Carefully remove paper; cool completely on a wire rack.
- In a small mixing bowl, whisk remaining cocoa, coffee and vanilla with boiling water until smooth; let cool.
- In a medium mixing bowl, beat confectioners' sugar and cream cheese until smooth.
- Add cocoa mixture; beat well.
- Fold in whipped cream.
- 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.
