Hazelnut Mocha Protein Pavlova

Pavlova is a meringue cake that has a light and delicate crisp crust and a soft sweet center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. 

A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use. 

Hazelnut Mocha Protein Pavlova 

Nutrition Facts 
Servings 8 

Amount Per Serving 
Calories 132 
Total Fat 2.8g 
Saturated Fat 1.1g 
Trans Fat 0.0g 
Cholesterol 4mg 
Sodium 150mg 
Total Carbohydrates 4.7g 
Dietary Fiber 1.3g5% 
Sugars 2.6g 
Protein 23.1g 


For the meringue: 
6 egg whites 
1 1/3 cups Splenda Granular 
8 tsp cocoa powder 
1 tbsp instant coffee 
1/4 cup roasted hazelnuts, chopped 

For the filling: 
2 cups Greek Yoghurt   
1/4 cup roasted hazelnuts, chopped 
4 scoops high quality chocolate protein shake mix 
1 tbsp instant coffee 
1/4 cup Splenda Granular (or to taste) 

For the topping: 
Fresh raspberries or strawberries 
Sugar Free Chocolate syrup (optional) 


On parchment paper draw four 9 inch diameter circles and place onto baking trays. 

In a large metal or glass bowl, using an electric mixer, whisk the egg whites and 1/3 of the Splenda until thick and fluffy. 

While whisking at full speed gradually add the rest of the Splenda. When all of the Splenda has been added the mixture should be very thick with a silky texture. 

Gently fold in the cocoa powder and instant coffee. 

Using a large piping bag, start at the centre of the circles and pipe outwards in a spiral motion until you get to the edge of the circle. 

When all 4 circles are piped sprinkle hazelnuts gently over each one and SLOWLY cook the meringue in a very low oven (200 - 225 F) for about 2-2 ½ hours, until crisp. 

For the filling, mix the remaining hazelnuts, chocolate protein shake mix, instant coffee, Splenda and Greek Yogurt together. 

To serve, layer the meringue circles with the chocolate, coffee, nut and yogurt mixture then garnish with fresh berries.  Optionally, drizzle the top and sides with sugar free chocolate syrup. 

Cook's Notes:  Don't try to whip egg whites in a plastic bowl.  The plastic absorbs oils from previous uses and won't allow the whipped mixture to reach its full potential. 
Try finely chopping your favorite protein bar into the filling for added texture/flavor. 
For individual servings, try piping meringue into 3 or 4 inch circles.