Diamond Mocha-Chocha Pavlova
A mocha chocolate pavlova fit for a big celebration!
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
- On baking parchment draw four 9 inch diameter circles and place onto baking trays.
- In a large bowl, using an electric whisk, whisk the egg whites and 100g of the sugar until thick and fluffy.
- 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.
- 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.
- 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.
- For the filling, mix the hazelnut chocolate spread and yoghurt together.
- 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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