Joe’s Berry Coffee Pavlova

Joe’s Berry Coffee Pavlova


For the Pavlova

  • 4 Egg whites
  • 220g Caster sugar
  • 50g Coffee Granules
  • 1tsp White Wine Vinegar
  • 1tsp Cornflour

For the filling

  • 100ml Connacht Gold Fresh Cream
  • 50g icing sugar
  • 1/2 tsp vanilla extract or essence
  • 200g mixed raspberry and blueberries

Melted chocolate and Icing sugar to garnish


  1. Beat the egg whites until stiff peaks form.
  2. Add a 1/3 of the sugar and whisk until fully mixed, add another 1/3 until mixed and then the remaining 1/3.
  3. Sieve the coffee granules into the mixture and whisk.
  4. Add the vinegar followed by the cornflour and mix
  5. Empty the mixture onto a parchment lined tray and using a spoon shape into a circle with a small hollow in the centre.
  6. Place into a preheated oven at 140oc / Gas Mark 1 for 90 minutes, then turn off and leave in the oven until cooled.
  7. Remove from the oven, remove the parchment and place on a plate, ready for garnishing.
  8. For the filling, whip together the Connacht Gold Fresh Cream, vanilla and caster sugar.
  9. Spread onto the top of the pavlova base.
  10. Top with the berries, spoon over melted chocolate and dust with icing sugar.


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