Coffee and Hazelnut Pavlova

December 22, 2020
3 Ratings
Photo by Chetna Makan
  • Prep time 40 minutes
  • Cook time 3 hours
  • serves 6 to 8
Author Notes

Hear more from Resident Chetna Makhan on our new podcast, Either Side Eaters, where cross-Atlantic friends Katie Quinn and Jen Phanomrat compare notes with their guests on everything from scone etiquette to charcuterie trends.Chetna Makan

What You'll Need
Watch This Recipe
Coffee and Hazelnut Pavlova
  • For the meringue
  • 6 egg whites
  • 300 grams caster sugar
  • 1 ½ teaspoons cornstarch
  • For the chocolate sauce
  • 100 grams dark chocolate (70 % cocoa) roughly chopped
  • 50 grams unsalted butter
  • (For the praline)
  • 150 grams caster sugar or superfine sugar
  • 100 grams roasted chopped hazelnuts
  • (For the cream)
  • 2 tablespoons instant coffee
  • 1 tablespoon boiling water
  • 400 milliliters heavy cream
  • 3 tablespoons confectioners' sugar
  • Chocolates to decorate (optional)
  1. Preheat the oven to 285 F.
  2. Put the egg whites in a clean bowl and whisk until soft peaks form. Slowly add the sugar a tablespoon at a time while continuing to whisk. Once all the sugar has been added, sprinkle in the cornflour and whisk for a few more seconds until glossy.
  3. Line a baking sheet with paper and draw or trace an 8-inch circle. Spread the meringue on top and shape it into a large circle. Make a little crater in the middle for the cream.
  4. Bake for 2 hours, then turn the oven off and let the meringue cool in the oven for a couple of hours (or overnight).
  5. Prepare the topping when you are ready to assemble.
  6. Start with the praline. Heat the sugar in a pan and once it has caramelized, add the nuts and stir it all together. Place a sheet of baking paper on the work surface. Brush some oil on the sheet, pour the caramel on top and try to spread it as thinly as possible. Let it cool completely.
  7. Once cool, break it into shards, and blitz a few pieces to a powder.
  8. Combine the coffee granules with the boiling water and let it cool.
  9. Whisk the cream in a bowl with the icing sugar until it forms soft peaks. Add 2 to 3 tablespoons of the praline powder and fold it all in.
  10. In another pan, heat the chocolate and butter over low heat and stir until melted.
  11. Place the cooled meringue on a serving plate, and top with the coffee cream.
  12. Drizzle the chocolate sauce on top, decorate with the shards and some broken-up chocolate, and serve immediately.

See what other Food52ers are saying.

  • Dorina Mordkovich
    Dorina Mordkovich
  • Erica Mahgerefteh
    Erica Mahgerefteh
  • Susan
  • Katherine Olson
    Katherine Olson

6 Reviews

Grace December 12, 2023
Excellent recipe. Has become a Christmas season go-to for me.
Dorina M. January 10, 2021
Just made this with friends and it's amazing! The combination of flavors is so good. We didn't make any changes. Please do note that when it says cornflour they mean corn starch. In the UK corn starch is called corn flour. You need corn starch!
Erica M. January 7, 2021
I made this and it turned out looking very festive and delicious to boot! I tried using boxed egg whites and that didn’t work out so great. I scrapped that and went the traditional route of separating the eggs by hand. I used half the quantity of chocolate and I think it was enough. I kept all of the other measurements the same. Btw, it is cornstarch instead of corn flour
Susan January 1, 2021
This was our dessert for NYE 2020. Reduced everything by 50% and it was still enough for four, let alone just the two of us. Very easy, very pretty, and very festive!
LovesToCook December 31, 2020
New Year’ Eve morning and I am making this now and wondering if the quantity of sugar called for in the meringue and the praline is switched.
Made the meringue last night and used only half the quantity of sugar called for. Doing the praline now and the sugar-nuts ratio is off. Need more than 150 grams of sugar for the 100 grams of nuts called for.
Did anyone else have this issue?
PS: I added a tsp. of Cream of Tartar along with the cornflour for the meringue, because that is what I normally do.
Katherine O. December 30, 2020
1 ½ teaspoons cornflour (fine cornmeal)"

Oh lord, no! Cornstarch is what you are looking for here. Believe me, whoever at @food52 who wrote that up, no one is going to be happy trying to put cornmeal in their meringue. Cornflour is the UK term for corn starch.