Bumbleberry Mocha Pavlova

For easy entertaining, the meringue base can be made up to 2 days ahead.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 carton / 250 g	Naturegg Simply Egg Whites, well shaken
1/4 tsp / 1 ml	salt
1/4 tsp / 1 ml	cream of tartar
1 1/2 cup / 375 ml	granulated sugar
1/4 cup / 50 ml	unsweetened cocoa powder
1 tbsp / 15 ml	cornstarch
1 tbsp / 15 ml	white vinegar
1 1/2 tsp / 7 ml	vanilla
1 cup / 250 ml	whipping cream
1 tbsp / 15 ml	icing sugar
2 tsp / 10 ml	instant coffee granules
3 cup / 75	mixed berries

Line a large baking sheet with wax or parchment paper. Place a bottomless ungreased 9” (23 cm) springform ring on pan.
Beat liquid egg whites, cream of tartar and salt until soft peaks form. Gradually beat in sugar in a thin stream and continue beating until stiff shiny peaks form. Sift cocoa and cornstarch over top and add vinegar and vanilla; fold in until well combined.
Spoon batter into prepared ring. Bake at 275°F (140°C) about 2 hours or until crisp on the outside but still soft in the centre. Run knife around edge of ring. Cool completely on rack. Remove pan from around meringue. Carefully remove paper from bottom; place meringue on serving plate. Pick off any loose pieces around edge of meringue.
Beat cream with icing sugar and instant coffee until thick. Spread over top of meringue. Arrange fruit on top.

Plain yogurt may be used instead of whipping cream. Place cheesecloth or coffee filter lined sieve over a bowl. Add yogurt and drain in refrigerator for at least 2 hours or overnight.
Add coffee granules and icing sugar to taste.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

Learn More

Add 1 tbsp/15 ml egg whites per 1 cup/250 ml oats to your favourite granola recipe to make it cluster together better.