Serves 6-8
Ingredients
6 egg whites
½ teaspoon cream of tartar
2 cups sugar
4 tablespoons Cadbury® Bournville® Cocoa
2 teaspoons vanilla essence
CHOCOLATE COFFEE CREAM
600ml cream
3 teaspoons Cadbury Bournville Cocoa
2-3 teaspoons instant coffee powder
icing sugar to taste
Method
- Preheat the oven to 140°C. Line two baking trays with baking paper. Mark a 25-cm circle on each.
- In a large mixing bowl beat the egg whites with the cream of tartar until stiff.
- Mix the sugar and cocoa together. Gradually add to the egg whites, beating well to dissolve the sugar between additions. Fold inthe vanilla.
- Place half the mixture onto each tray and spread to fill the marked circles.
- Bake for 1 hour. Turn the oven off and leave for 2-3 hours before removing.
- Remove the baking paper from the base of each pavlova and transfer to a serving plate.
- Semi-whip the cream. Add the cocoa, instant coffee and sugar, and beat until stiff.
- Sandwich the two pavlovas together with Chocolate Coffee Cream, reserving enough to use as a topping. Serve with fresh fruit.