• Cooking Time:
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  • 4 egg whites
  • a pinch of salt
  • 250g caster sugar
  • 2 tsp cocoa powder
  • 1 tsp white wine vinegar (makes the meringues chewy inside)
  • 40 gram chopped dark chocolate
  • 2 tsp instant espresso coffee powder (”Nescafe Espresso”)


  • Preheat the oven to 180°C. Line 2 baking trays with baking paper.
  • Beat the egg whites and salt until the mixture form satiny peaks. Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar, chocolate and coffee. Fold in gently.
  • Form round meringues on the trays lined with baking paper, around 10 cm a cross and 1.5 cm high. Make an indentation in the middle of every pavlova with the back of a spoon. Put in the trays in the oven and immediately reduce the heat to 150°C. Bake for 30 minutes. Turn off the oven and leave the Pavlovas inside for 1.5 hours.
  • Serve the Pavlovas with whipped cream and fresh fruit, preferably strawberries or raspberries.

Categories: Dessert  Scandinavian 
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