Chocolate Pavlova with Raspberries
Indulge in the perfect balance of decadence and elegance with this Chocolate Pavlova with Raspberries. Featuring a crisp, cocoa-infused meringue shell with a marshmallow-like center, this dessert is a showstopper on any table. Folded with flecks of dark chocolate and delicately flavored with a hint of vinegar for stability, the pavlova is topped with luscious whipped cream, tangy fresh raspberries, and delicate shavings of dark chocolate. Ideal for entertaining, this dessert not only delights the taste buds but also satisfies your craving for a stunning visual appeal. With a simple yet impressive preparation process, it's the ultimate treat for chocolate and fruit lovers alike. Perfect for special occasions or an unforgettable dessert experience!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 3 tablespoons Cocoa powder
- 50 grams Dark chocolate
- 1 teaspoon White vinegar
- 1 teaspoon Cornstarch
- 300 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 250 grams Fresh raspberries
- 25 grams Dark chocolate (for garnish)
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Draw a 20 cm (8-inch) circle on the parchment as a guide and flip it over so the pencil mark is underneath.
In a clean, dry bowl, whisk the egg whites using an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking until the mixture is thick, glossy, and forms stiff peaks. This may take about 8-10 minutes.
Sift the cocoa powder over the meringue mixture and gently fold it in using a spatula. Chop 50 grams of dark chocolate into fine pieces and fold it in as well.
Add the vinegar and cornstarch to the mixture, folding gently until fully combined.
Spoon the meringue mixture onto the prepared baking sheet, spreading it within the circle to form a thick, slightly domed disc. Create a slight indentation in the center to hold the toppings later.
Place the meringue in the oven, immediately reduce the temperature to 120°C (250°F), and bake for 90 minutes. The pavlova should be crisp on the outside but soft and marshmallow-like inside.
Turn off the oven and allow the pavlova to cool completely inside the oven with the door slightly ajar.
Whip the heavy cream and powdered sugar together in a bowl until soft peaks form.
Transfer the cooled pavlova to a serving plate. Fill the indentation with the whipped cream, spreading it evenly.
Arrange the fresh raspberries on top of the whipped cream.
Using a vegetable peeler or grater, shave the remaining 25 grams of dark chocolate over the raspberries for a finishing touch.
Slice and serve your chocolate pavlova immediately.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 31.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
