Hot pavlovas with Mocha Sauce are a delectable dessert that combines the crispy exterior and marshmallowy interior of mini pavlovas with the rich flavor of mocha sauce, creating a symphony of taste sensations that will leave your taste buds tingling with delight. This recipe, with a total time of just 40 minutes, including 20 minutes of preparation and 20 minutes of cooking time, is perfect for when you’re craving a sweet treat but don’t want to spend hours in the kitchen.
To start, gather your ingredients. You’ll need 3 egg whites, 2 tablespoons of icing sugar, 125 milliliters of boiling water, 135 grams of cocoa powder, 100 grams of dark cooking chocolate, 62 1/2 milliliters of dry instant coffee, and 1 tablespoon of Kahlua. These ingredients come together to create a dessert that’s not only delicious but also low in protein, making it suitable for various dietary preferences.
Begin by preheating your oven to a moderately hot temperature. While the oven is heating up, beat the egg whites, icing sugar, and water in a small bowl using an electric mixer until firm peaks form. This step is crucial for achieving the desired texture of the pavlovas, so take your time to ensure the mixture reaches the right consistency.
Once the egg white mixture is ready, use a large metal spoon to drop 6 equal portions of the mixture onto large baking paper-lined oven trays. Spacing them out evenly will help ensure they cook uniformly and don’t stick together during baking.
Place the trays on the lowest shelf in the preheated oven and bake for about 20 minutes, or until the pavlovas are lightly browned and firm to the touch. Keep an eye on them as they bake to prevent them from burning β you want them to be crispy on the outside while remaining soft and marshmallowy on the inside.
While the pavlovas are baking, it’s time to prepare the mocha sauce. In a small pan, combine the cocoa powder, dark cooking chocolate, dry instant coffee, boiling water, and Kahlua. Stir the mixture over low heat until everything is melted together, being careful not to let it boil. The aroma of the coffee and chocolate melding together will tantalize your senses and have you eagerly anticipating the final dish.
Once the pavlovas are done baking, gently lift them from the trays onto serving plates. Top each pavlova with a dollop of whipped cream and drizzle generously with the mocha sauce. For an extra touch of decadence, dust the pavlovas with extra cocoa and icing sugar, and if you’re feeling fancy, decorate them with chocolate curls and fresh berries.
These hot pavlovas are best served straight from the oven, so it’s a good idea to have everything prepared and ready to go before they finish baking. If you’re short on time, you can even use frozen egg whites instead of fresh ones β just be sure to thaw them before using. If you want to double the recipe to serve a larger crowd, it’s recommended to make the egg mixture in two separate batches, as doubling it in one bowl may affect the volume and texture of the pavlovas.
With their irresistible combination of crispy pavlovas and indulgent mocha sauce, these hot pavlovas are sure to become a favorite dessert in your repertoire. Whether you’re serving them for a special occasion or simply indulging your sweet tooth on a whim, they’re guaranteed to impress even the most discerning of palates. So why wait? Whip up a batch today and treat yourself to a taste sensation like no other!
