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The pavlova has been a much-loved dessert for generations of Australian’s and a guaranteed crowd-pleaser for any celebration, including Mother’s Day.

To make this year’s #iso Mother’s Day extra special, one of Victoria’s newest venues, opening next year, has revealed a recipe set to feature as one of the culinary masterpieces on their new menu.

Melbourne & Olympic Parks’ highly anticipated venue CENTREPIECE at Melbourne Park is partnering with chocolatier and co-owner of Melbourne’s CACAO, Tim Clark, to share this exclusive recipe that is both delicious and luxurious – yet surprisingly simple recreate at home for your loved ones!

With over 20 years of experience, Tim is an acclaimed pastry chef and Australia’s chocolate master, having created dishes for the likes of Nelson Mandela, Rachel Griffiths and Buzz Aldrin.

This pavlova will feature a unique twist that is iconic to our city, when it’s unveiled at the official opening of CENTREPIECE at Melbourne Park, and we’re sharing it below. Much like the new venue, this recipe raises the bar with a Melbourne-esque masterstroke that is sure to be a Mother’s Day winner.

Ingredients 

Pavlova 

  • 4 egg whites (200g)
  • 2 tsp cornflour (cornstarch)
  • 1 cup (220g) caster sugar (superfine)
  • 30mL (1 shot) of espresso coffee from your favourite Melbourne roastery
  • 1 tsp white vinegar

Melbourne has earned the reputation of having some of the world’s best coffee, with specialty coffee roasters located throughout the city. For CENTREPIECE at Melbourne Park’s dessert, we’ll be including grounds from some of these amazing coffee suppliers, and chocolate from CACAO.

Pavlova Chocolate Cafe topping

  • 300mL whipped cream
  • 30mL (1 shot) of espresso coffee from your favourite Melbourne roastery
  • 30mL (1 shot) of Baileys Irish Cream liqueur
  • Handful of good quality dark chocolate shavings
  • Cocoa powder (for dusting)

Method 

  1. Preheat your oven to 120°C
  2. Place your egg whites in a bowl and beat with an electric mixer until soft peaks form. Add a shot of espresso into the mix and gradually add your sugar, beating well until the mixture is glossy. Then, sift the cornflour over, add the vinegar and fold through.
  3. Line a baking tray with non-stick baking paper. Spoon meringue mixture onto the baking tray and create a large round mound shape approximately 18cm in diameter. With a spatula decorate the pavlova starting from the outside and working inwards pulling the meringue in a spiral motion to create the appearance of a flower.
  4. Place in the oven and bake for one and a half hours.
  5. Once the pavlova is baked, turn the oven off but leave the pavlova inside the oven for a further 20 minutes.
  6. Remove the pavlova from the oven and place on a wire rack to cool.
  7. To serve, top with whipped cream, then drizzle over the Baileys liqueur and espresso coffee. Finish with a sprinkling of chocolate shavings and a dusting of cocoa powder.

Top tip: If you’re looking for another quintessentially Melbourne experience without coffee or liqueur, include some fresh berries from your local green grocer and omit the coffee and liqueur from the recipe. Next year, we’ll be featuring berries from local Victorian orchards, including raspberries from Bacchus Marsh and cherries from Red Hill.

Serves 4–6  

For more #iso Mother’s Day top tips, follow and tune into CENTREPIECE at Melbourne Park’s Instagram page (@centrepiecemelbourne) this Friday (May 8) at 4pm (AEST), for a cooking class with Tim Clark on how to make the perfect winter hot chocolate.