Light, crisp pavlova shells paired with a rich espresso chocolate truffle filling make these pavlova nests an elegant yet approachable dessert. With a delicate crunch on the outside, a soft marshmallow-like center, and a deep coffee-chocolate flavor, this recipe is perfect for special occasions or when you want a small but impressive treat.
Why You’ll Love This Recipe
These pavlova nests are naturally gluten-free and feel luxurious without being overly heavy. The espresso enhances the dark chocolate, creating a balanced bitterness that contrasts beautifully with the sweet pavlova. They are also ideal for entertaining because the components can be prepared ahead and assembled quickly just before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pavlova nests
4 large egg whites, at room temperature
200 g (1 cup) granulated sugar (caster sugar)
2 tsp (10 ml) cornstarch (cornflour)
1 tsp (5 ml) white vinegar or lemon juice
1 tsp vanilla extract
1 pinch salt
For the espresso chocolate truffle filling
120 g (4 oz) dark chocolate, finely chopped
60 ml (¼ cup) heavy cream
1 tsp instant espresso powder
1 tbsp (15 g) unsalted butter, softened
Optional garnish
Unsweetened cocoa powder, for dusting
Chocolate shavings
A few espresso beans or chocolate-covered espresso beans
Directions
Preheat the oven to 120°C (250°F). Line a baking tray with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with the salt using an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition until the mixture becomes stiff, glossy, and smooth.
Gently fold in the cornstarch, vinegar (or lemon juice), and vanilla extract, taking care not to deflate the meringue.
Spoon or pipe the mixture into small nests about 5–7 cm (2–3 inches) wide on the prepared tray. Use the back of a spoon to create a shallow well in the center of each nest.
Bake for 1 hour and 15 minutes, until the pavlovas are dry and crisp on the outside. Turn off the oven and allow them to cool completely inside with the door slightly ajar.
To make the espresso chocolate truffle filling, heat the heavy cream in a small saucepan until it just begins to simmer. Place the chopped chocolate and espresso powder in a heatproof bowl, then pour the hot cream over the top. Let it stand for 2 minutes, then stir until smooth and glossy.
Add the softened butter and stir until fully incorporated. Chill the mixture briefly until thick enough to spoon or pipe.
To assemble, spoon or pipe the truffle filling into the center of each cooled pavlova nest. Garnish with a light dusting of cocoa powder, chocolate shavings, or espresso beans if desired. Serve immediately.
You can replace the espresso powder with finely ground decaffeinated coffee for a milder coffee flavor. For a sweeter filling, use semi-sweet chocolate instead of dark chocolate. A touch of orange zest in the truffle filling adds a subtle citrus note that pairs well with chocolate.
Storage/Reheating
Unfilled pavlova nests can be stored in an airtight container at room temperature for up to 2 days. Once filled, they are best enjoyed the same day, as moisture from the truffle will soften the shells. These pavlovas should not be reheated.
FAQs
Can I make pavlova nests in advance?
Yes, the nests can be baked up to two days ahead and stored in an airtight container until ready to fill.
Why did my pavlovas crack?
Small cracks are normal and do not affect the texture. Rapid temperature changes can cause larger cracks, so cooling them slowly in the oven helps.
Can I use liquid espresso instead of espresso powder?
Espresso powder is recommended because liquid espresso can affect the consistency of the truffle filling.
How do I know when the pavlovas are done?
They should feel dry and crisp on the outside and lift easily from the parchment paper.
Can I make this recipe without a mixer?
An electric mixer is strongly recommended, as achieving stiff, glossy peaks by hand is very difficult.
Is this dessert very sweet?
The sweetness of the pavlova is balanced by the bitterness of the dark chocolate and espresso.
Can I freeze pavlova nests?
Freezing is not recommended, as it can cause the meringue to become sticky once thawed.
What chocolate works best for the filling?
High-quality dark chocolate with 60–70% cocoa content gives the best flavor and texture.
Can I pipe the pavlovas instead of spooning them?
Yes, piping creates more uniform nests and works very well for presentation.
What can I serve with these pavlovas?
They pair nicely with fresh berries or a lightly sweetened whipped cream on the side.
Conclusion
Espresso Chocolate Truffle Pavlova Nests are a refined dessert that combines contrasting textures and bold flavors in a small, elegant package. Whether served at a dinner party or enjoyed as a special treat, they offer a memorable balance of crisp meringue and creamy chocolate indulgence.
These elegant Espresso Chocolate Truffle Pavlova Nests feature crisp meringue shells filled with a rich, silky espresso-infused dark chocolate truffle. Perfect for special occasions, they balance sweetness and bold flavor in a naturally gluten-free dessert.
