PRINT ME

Honeyed Drambuie Mocha Pavlova

-divider-

The ultimate showstopper dessert for any Christmas party, this festive pavlova is certainly worth the extra effort. With the addition of indulgent Drambuie, complemented by chocolate and coffee – what’s not to love.

  • Serves
    10
  • Preparation Time
    1 hour
  • Cooking Time
    1 hour, plus 8 hours cooling time

INGREDIENTS

FOR THE MERINGUE

  • 6 large egg whites
  • 300g golden caster sugar
  • 1 tsp white wine vinegar
  • 1.5 tsp cornflour
  • 1 tbsp espresso powder, dissolved in 1 tsp boiling water, cooled

 

FOR THE HONEYCOMBE

  • 5 tbsp golden syrup
  • 200g golden caster sugar
  • 2 heaped tsp bicarbonate of soda

 

FOR THE CHOCOLATE SAUCE

  • 75g dark chocolate, roughly chopped
  • 125ml double cream
  • 2 tbsp caster sugar
  • 2 tbsp espresso or strong coffee
  • 2 tbsp Drambuie Whisky Liqueur

 

FOR THE CREAM

  • 500ml double cream
  • 2 tbsp heather honey
  • 2 tsp cocoa, sifted
  • 2 tbsp Drambuie Whisky Liqueur, or to taste

 

FOR THE TOPPING

  • Handful chocolate covered coffee beans
  • Chocolate caramels

 

DIRECTIONS

1. To make the meringues, preheat the oven to 150ºC / 130ºC fan / gas mark 2. Line 3 large baking trays with greaseproof paper and draw a 20cm circle on each.

2. Whisk the egg white in a large clean bowl until it forms firm peaks. Gradually whisk in half the sugar, 1 tablespoon at a time. Whisk in the white wine vinegar and cornflour, then continue to whisk in the sugar until thick and glossy and it forms stiff peaks. Carefully fold through the espresso mixture until it forms swirls. 

3. Spoon the meringue onto the 3 prepared baking trays. Bake in the oven for about 1 hour, until the bottom of the meringue sounds hollow when tapped. Turn off the heat and allow to cool in the oven for at least 8 hours, or overnight.

4. To make the honeycomb, grease and line a large, lipped baking tray. Heat the golden syrup and sugar in a pan over a low heat until the sugar has dissolved, stirring to that it doesn’t bubble. Once the sugar has dissolved, allow to come to a simmer and gently heat for 5 minutes, or until the caramel is starting to turn amber. Remove from the heat then very quickly add the bicarbonate of soda and stir with a wooden spoon. Be prepared for the mixture to bubble up. Pour into the prepared tray and leave to cool for 1-2 hours until set. Once set. Cut into shards. Kept in an airtight container the honeycomb will last up to 1 month.

5. To make the chocolate sauce, in a pan gently melt together all the ingredients, apart from the Drambuie. Once melted, remove from the heat and stir in the liqueur. Set aside to cool.

6. When you are ready to serve, whisk the double cream with the honey, cocoa and Drambuie until thickened, being careful not to over whip.

7. Place the first meringue on a serving plate. Spoon a third of the cream on top of the meringue and dust over some of the smaller honeycomb pieces.

8. Repeat with the next layer. Decorate the top layer with the remaining cream, the chocolate covered coffee beans, chocolate caramels and large shards of honeycomb. Finish by spooning over some of the chocolate sauce. Serve the rest of the chocolate sauce in a jug. Serve immediately.

 

Cocktails

Drambuie Iced Espresso

-divider-

Dinner with old friends needs a new cocktail. One that reminds us that even after all this time, we can still surprise each other. Because we're not just here to share memories, but to make them.

The Drambuie Iced Espresso, an unforgettable serve that makes for unexpected evenings

Drambuie Iced Coffee

-divider-

For those who prefer their coffee latte or a longer cocktail, this is the perfect cocktail and a little bit more special than serving digestifs and coffee separately. A great conversation starter to extend the enjoyability of your next dinner party.

MORE RECIPES

Christmas Marshmallow Salted

Drambuie Whisky Liqueur after dinner petit four Christmas recipe
Recipe

Drambuie Meringue Christmas Wreath

Drambuie Whisky Liqueur show stopping dessert, for large festive gatherings
Recipe

Cranachan Cheesecake with Drambuie

Cranachan - Traditional Scottish dessert with Drambuie Whisky Liqueur
Recipe

Christmas Gingerbread and Drambuie Roulade

Drambuie Gingerbread Roulade Christmas dessert
Recipe

Tipsy Laird with Drambuie Whisky Liqueur

Tipsy Laird - Traditional Scottish Trifle with Drambuie Whisky Liqueur
Recipe

Drambuie and Cinnamon Puff Pastry Swirls

Drambuie Whisky Liqueur and Cinnamon Puff Pastry Swirls alternative to mince pies.
Recipe

Honeyed Drambuie Mocha Pavlova

Drambuie Chocolate Coffee Pavlova Christmas Party entertaining recipe.
Recipe

Drambuie Espresso Crème Brûlée

Creamy dessert infused with coffee and sweetened with Drambuie Whisky Liqueur for a king of puddings.
Recipe

Christmas Clementine and Drambuie

Classic Christmas flavours combined which will leave your guests feeling truly spoiled.
Recipe

Gluten Free Drambuie Christmas

A delicious gluten-free alternative to a traditional Christmas pudding, with a salted caramel centre.
Recipe

Oozy Pear Butterscotch and Drambuie

Pears with an oozy rich butterscotch sauce, and sweet heather honeyed Drambuie Whisky Liqueur.
Recipe

Toffee Apple, Pear and Drambuie Spiced Crumbles

Toffee Apple, Pear and Drambuie Spiced Individual Crumbles Christmas
Recipe

Gluten-free Chocolate Cake with Drambuie marinated cherries

Gluten free Chocolate Coffee Cake Drambuie marinated Cherries
Recipe

Drambuie Tipsy Laird Cake

Drambuie Tipsy Laird Cake Burns Night Dessert
Recipe

Spiced Drambuie Millionaire's Shortbread

Spiced Drambuie Millionaire's Shortbread Burns Night Dessert
Recipe

Drambuie Ecclefechan Tarts

Drambuie Ecclefechan Tarts, a perfect dessert to serve for Burns Night to celebrate all things Scotland.
Recipe

The Queen's Favourite Chocolate Mousse

According to the Queen's former personal chef, Darren McGrady, Her Majesty was partial to a boozy chocolate mousse.
Recipe

Gluten Free Drambuie Butterscotch

Ginger biscuits, layered with a light and creamy filling, topped with a sweet butterscotch sauce.
Recipe

Shortbread Crusted Apple and Hazelnut Tart

Buttery shortbread crust with frangipane, sultanas and honey caramel.
Recipe

Cinnamon Banana Bread Doughnuts

Cinnamon sugar dusted spiced banana doughnuts filled with Drambuie banana custard and dark chocolate ganache.
Recipe

Scottish Raspberry Cranachan

Layers of airy Drambuie and honey cream, macerated raspberries and sweet crunchy caramelised oats.
Recipe

Sticky Toffee Drambuie

Layers of Drambuie brushed date sponge, Drambuie cream, toffee sauce, vanilla custard and oranges.
Recipe

Stem Ginger, Hazelnut, Dark Chocolate Baked Drambuie Cheesecake

Crunchy ginger biscuit base, creamy stem ginger and Drambuie baked cheesecake.
Recipe

Lemon & Mascarpone Drambuie Tartlets

Encased in a buttery pastry case, the tartlets have a sharpness from the lemon yet ooze sweetness from the mascarpone, honey and notes of Drambuie.
Recipe

Spiced Drambuie Mango Celebration Cake

A fruity and fresh celebration cake with light cream cheese frosting and sweet syrup.
Recipe

Affogato with Orange and Drambuie Ice cream

Make an impact with the homemade Drambuie ice cream and coffee blend, topped with a zesty orange peel.
Recipe

Coffee and Drambuie Meringue Kisses

Delicately infused meringues with whisky liqueur and espresso with a hint of cardamom and honey.
Recipe

Chocolate and Raspberry Drambuie Hard Shake

A grown-up indulgent treat for milkshake lovers, this shake includes a measure of Drambuie for extra richness.
Recipe

Chocolate and Raspberry Mousse Bombe

The ultimate show stopper dessert, fresh raspberries are encased in a rich chocolate Drambuie mousse and chocolate shell.
Recipe

BBQ Drambuie Marinated Strawberries

Simply drizzle the Drambuie mixture over the strawberries, roast them and serve with a scoop of vanilla ice cream.
Recipe

Drambuie Whisky Liqueur Goat’s Cheese

A delicious alternative to a traditional cheese board, as heather honey and spice notes from the Drambuie pair perfectly with delicate herbs.
Recipe