Recipe: Chocolate café pavlova


News

Whip up this dessert for Mother's Day this weekend - it's sure to impress!

The pavlova has been a much-loved dessert for generations of Australians and is a guaranteed crowd-pleaser for any celebration, including Mother’s Day.

To make this year’s #iso Mother’s Day extra special, Melbourne & Olympic Parks’ highly anticipated venue CENTREPIECE at Melbourne Park has partnered with Tim Clark, chocolatier and co-owner of Melbourne’s CACAO, to share his exclusive pavlova recipe with a chocolate coffee topping.

With over 20 years of experience, Clark is an acclaimed pastry chef and Australia’s chocolate master, having created dishes for the likes of Nelson Mandela, Rachel Griffiths and Buzz Aldrin.

Much like the new venue, this recipe raises the bar with a Melbourne-esque masterstroke that is sure to be a Mother’s Day winner.

Ingredients 

Pavlova 

  • 4 egg whites (200g)
  • 2 tsp cornflour (cornstarch)
  • 1 cup (220g) caster sugar (superfine)
  • 30mL (1 shot) of espresso coffee from your favourite Melbourne roastery
  • 1 tsp white vinegar

Melbourne has earned the reputation of having some of the world’s best coffee, with specialty coffee roasters located throughout the city. For CENTREPIECE at Melbourne Park’s dessert, we’ll be including grounds from some of these amazing coffee suppliers and chocolate from CACAO.

Chocolate café topping

  • 300mL whipped cream
  • 30mL (1 shot) of espresso coffee from your favourite Melbourne roastery
  • 30mL (1 shot) of Baileys Irish Cream liqueur
  • Handful of good quality dark chocolate shavings
  • Cocoa powder (for dusting)

Method 

  • Preheat your oven to 120°C
  • Place your egg whites in a bowl and beat with an electric mixer until soft peaks form. Add a shot of espresso into the mix and gradually add your sugar, beating well until the mixture is glossy. Then, sift the cornflour over, add the vinegar and fold through.
  • Line a baking tray with non-stick baking paper. Spoon meringue mixture onto the baking tray and create a large round mound shape approximately 18cm in diameter. With a spatula decorate the pavlova starting from the outside and working inwards pulling the meringue in a spiral motion to create the appearance of a flower.
  • Place in the oven and bake for one and a half hours.
  • Once the pavlova is baked, turn the oven off but leave the pavlova inside the oven for a further 20 minutes.
  • Remove the pavlova from the oven and place on a wire rack to cool.
  • To serve, top with whipped cream, then drizzle over the Baileys liqueur and espresso coffee. Finish with a sprinkling of chocolate shavings and a dusting of cocoa powder.

Learn more about hosting an event at CENTREPIECE at Melbourne Park here, or check out the latest footage of the new venue here.

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