Honeyed Drambuie Mocha Pavlova
The ultimate showstopper dessert for any Christmas party, this festive pavlova is certainly worth the extra effort. With the addition of indulgent Drambuie, complemented by chocolate and coffee – what’s not to love.
- Preparation Time1 hour
- Cooking Time1 hour, plus 8 hours cooling time
FOR THE MERINGUE
- 6 large egg whites
- 300g golden caster sugar
- 1 tsp white wine vinegar
- 1.5 tsp cornflour
- 1 tbsp espresso powder, dissolved in 1 tsp boiling water, cooled
FOR THE HONEYCOMBE
- 5 tbsp golden syrup
- 200g golden caster sugar
- 2 heaped tsp bicarbonate of soda
FOR THE CHOCOLATE SAUCE
- 75g dark chocolate, roughly chopped
- 125ml double cream
- 2 tbsp caster sugar
- 2 tbsp espresso or strong coffee
- 2 tbsp Drambuie Whisky Liqueur
FOR THE CREAM
- 500ml double cream
- 2 tbsp heather honey
- 2 tsp cocoa, sifted
- 2 tbsp Drambuie Whisky Liqueur, or to taste
FOR THE TOPPING
- Handful chocolate covered coffee beans
- Chocolate caramels
1. To make the meringues, preheat the oven to 150ºC / 130ºC fan / gas mark 2. Line 3 large baking trays with greaseproof paper and draw a 20cm circle on each.
2. Whisk the egg white in a large clean bowl until it forms firm peaks. Gradually whisk in half the sugar, 1 tablespoon at a time. Whisk in the white wine vinegar and cornflour, then continue to whisk in the sugar until thick and glossy and it forms stiff peaks. Carefully fold through the espresso mixture until it forms swirls.
3. Spoon the meringue onto the 3 prepared baking trays. Bake in the oven for about 1 hour, until the bottom of the meringue sounds hollow when tapped. Turn off the heat and allow to cool in the oven for at least 8 hours, or overnight.
4. To make the honeycomb, grease and line a large, lipped baking tray. Heat the golden syrup and sugar in a pan over a low heat until the sugar has dissolved, stirring to that it doesn’t bubble. Once the sugar has dissolved, allow to come to a simmer and gently heat for 5 minutes, or until the caramel is starting to turn amber. Remove from the heat then very quickly add the bicarbonate of soda and stir with a wooden spoon. Be prepared for the mixture to bubble up. Pour into the prepared tray and leave to cool for 1-2 hours until set. Once set. Cut into shards. Kept in an airtight container the honeycomb will last up to 1 month.
5. To make the chocolate sauce, in a pan gently melt together all the ingredients, apart from the Drambuie. Once melted, remove from the heat and stir in the liqueur. Set aside to cool.
6. When you are ready to serve, whisk the double cream with the honey, cocoa and Drambuie until thickened, being careful not to over whip.
7. Place the first meringue on a serving plate. Spoon a third of the cream on top of the meringue and dust over some of the smaller honeycomb pieces.
8. Repeat with the next layer. Decorate the top layer with the remaining cream, the chocolate covered coffee beans, chocolate caramels and large shards of honeycomb. Finish by spooning over some of the chocolate sauce. Serve the rest of the chocolate sauce in a jug. Serve immediately.