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  1. Home
  2. Baking

Coffee Lover's Christmas Pavlova

It just doesn't get better than this! - by Jane Ash
  • 02 Dec 2019
Coffee Lover's Christmas Pavlova
Prep: 30 Minutes - Cook: 90 Minutes - Easy - Serves 12
Proudly supported by

TIP! To toast hazelnuts, spread nuts over an oven tray. Cook in a moderately slow oven (160C) for 5 minutes, or until light golden. Dessert can be assembled, without decoration, up to one day ahead. You will need a 600ml tub thickened cream for this recipe.

Ingredients

1 cup hazelnuts (140g), toasted (See Tip)

6 egg whites

1 ½ cups caster sugar

150g dark cooking chocolate, chopped

2 tablespoons thickened cream

COFFEE CREAM

250g block cream cheese, chopped, at room temperature

½ cup firmly packed brown sugar

1/3 cup coffee-flavoured liqueur

2 ¼ cups thickened cream

HAZELNUT BARK

150g dark cooking chocolate, melted

½ cup hazelnuts, toasted, coarsely chopped

Method

  1. Trace a 20cm circle on two sheets of baking paper. Place paper, trace-side down on two greased oven trays.  

  2. Process hazelnuts in a food processor until finely chopped. 

  3. Beat egg whites in a large bowl of an electric mixer until foamy. Beat in sugar, 1 tablespoon at a time, beating well after each addition and scraping down side of bowl with a rubber spatula occasionally. Beat for a further 6 minutes, or until sugar is dissolved and mixture is smooth and glossy. Fold in hazelnuts. 

  4. Divide evenly between traced circles. Spread to edges. 

  5. Cook in a slow oven (150C) for about 1 hour and 15 minutes, or until dry and firm to touch. Remove. Cool on trays.

  6. Place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Spread evenly over meringue rounds. Refrigerate on trays for about 20 minutes, or until just set. 

  7. To make coffee cream, beat cream cheese and sugar in a large bowl of an electric mixer until smooth. Add liqueur and cream. Beat until soft peaks form. 

  8. Sandwich meringues together, chocolate-side up, with half the coffee cream on a serving plate. Top with remaining coffee cream.  Cover loosely with plastic wrap. Refrigerate for 6 hours, or overnight. 

  9. To make hazelnut bark, grease an oven tray and line with baking paper. Spread chocolate thinly into a 20cm x 25cm rectangle over prepared tray. Sprinkle with hazelnuts. Refrigerate until set. Break into pieces.

  10. To serve, decorate top with hazelnut bark. 

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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