fbpx

Recipe by Malky and Yossi Levine

Mini Mocha Cheesecake Pavlovas

add or remove this to/from your favorites
Dairy Dairy
Medium Medium
10 Servings
Allergens

Keep it cute and compact with our Mini Mocha Cheesecake Pavlovas. These Pavlovas pack all the flavor into bite-sized delights, leaving plenty of room to enjoy the feast.

All products are proudly made in the USA.

View all of Mehadrin’s beautiful Shavuot 2024 recipes here.

Ingredients

Pavlova

  • 4 large egg whites, room temperature

  • 1 cup sugar

  • 1/2 teaspoon cream of tartar (optional)

  • 1/2 teaspoon vanilla extract

Mocha Cheesecake Mousse

  • 2 cups Mehadrin Whipped Cream

  • 1/2 cup chocolate-covered coffee beans, crushed

  • 1/3 cup instant vanilla pudding

Topping

  • 1 tablespoon coffee dissolved in 1 tablespoon hot water

  • 1/4 cup caramel

  • lotus cookies, broken into pieces

  • roughly chopped chocolate cereal bar

  • hazelnut/peanut brittle

Directions

For the Pavlovas

1.

Preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.

2.

In a dry mixing bowl, beat the egg whites until it becomes foamy.

3.

Slowly add the sugar while beating until stiff, glossy peaks form. Add the cream of tartar and vanilla extract, and beat until well combined.

4.

Transfer the mixture to a piping bag with a large star tip. Pipe five-inch logs onto the prepared baking sheet, forming individual pavlovas.

5.

Bake in the preheated oven for one hour or until the pavlovas are dry and crisp on the outside. Turn off the oven and let them cool inside the closed oven for 30 minutes. (Don’t open the oven door while cooling.)

For the Mousse

1.

In a mixing bowl, beat the cream cheese, butter, mocha pudding, and whip until it’s smooth and creamy.

2.

Add the powdered sugar, vanilla extract, and instant vanilla pudding and beat until thickened.

3.

Mix in the crushed coffee beans.

4.

Transfer the mixture to a piping bag.

Assemble the Pavlovas

1.

Pipe the mousse onto each pavlova log. Top with lotus cookies and a crushed cereal bar.

2.

Mix the caramel and dissolved coffee until well combined. Drizzle it over the pavlovas and sprinkle nut brittle over it.

Credits

Recipe Development, Styling, & Photography by Yossi and Malky Levine

Mini Mocha Cheesecake Pavlovas

Please log in to rate

Reviews

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
ruchi friedman
ruchi friedman
24 days ago

does this freeze well?

Question
Mark your comment as a question
Avigael Levi
Admin
Reply to  ruchi friedman
24 days ago

We haven’t tested it, but I’d assume they freeze well.