Bumbleberry Mocha Pavlova

Prep Time: 20 minutes
Cooking Time: 2 hours
8 servings


1 carton PUREGG Simply Egg Whites™ liquid egg whites, well shaken 250 mL
¼ tbsp salt 1 mL
¼ tbsp cream of tartar 1 mL
1½ cups granulated sugar 375 mL
¼ cup unsweetened cocoa powder 50 mL
1 tbsp cornstarch 15 mL
1 tbsp white vinegar 15 mL
1 ½ tsp vanilla 7mL
1 cup whipping cream 250 mL
1 tbsp icing sugar 15 mL
2 tsp instant coffee granules 10 mL
3 cups mixed berries 750 mL


1. Line a large baking sheet with wax or parchment paper. Place a bottomless ungreased 9” (23 cm) springform ring on pan.

2. 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.

3. 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.

4. 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.

Nutritional Info Per Serve

Fat: 17 g | Calories: 336 g | Cholesterol: 61 mg | Carbohydrates: 51 g | Protein: 5 g | Dietary Fibre: 3 g | Potassium: 214 mg | Calcium: 43mg