Diamond Mocha-Chocha Pavlova

A mocha chocolate pavlova fit for a big celebration!

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 8
For the meringue:
6 egg whites
300g caster sugar
20g cocoa powder
1 tbsp instant coffee
30g roasted hazelnuts, chopped
For the filling:
500g FAGE Total
400g hazelnut chocolate spread
For the topping:
Fresh fruit of your choice
Mint thins

>60'
Serves 8
INSTRUCTIONS
  1. On baking parchment draw four 9 inch diameter circles and place onto baking trays.
  2. In a large bowl, using an electric whisk, whisk the egg whites and 100g of the sugar until thick and fluffy.
  3. While whisking at full speed gradually add the rest of the sugar. When all of the sugar has been added the mixture should be very thick with a silky texture. Stop whisking and gently fold in the cocoa powder and instant coffee.
  4. Using a large piping bag, start at the centre of the circles and pipe outwards in a spiral motion until you get to the edge of the circle.
  5. When all 4 circles are piped sprinkle hazelnuts gently over each one and dry out the meringue in a very low oven (100C-120C or the warm setting for a gas oven) for about 2-2 ½ hours.
  6. For the filling, mix the hazelnut chocolate spread and yoghurt together.
  7. To serve, layer the meringue circles with the hazelnut chocolate spread and yoghurt mixture then garnish with mint thins and fresh fruit.

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