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Chocolate Pavlova with Whipped Cream and Raspberries
Chocolate Pavlova with Whipped Cream and Raspberries
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Indulgent chocolate pavlova with fluffy whipped cream and fresh raspberries - a stunning yet simple dessert.
Ingredients:
  • For the meringue:
  • 1 1/2 cups (300 grams) sugar
  • 4 1/2 teaspoons cornstarch
  • 6 egg whites, at room temperature
  • Pinch of salt
  • 1/2 teaspoon cream of tartar
  • 1 teaspoons vanilla
  • 1/4 cup (21 grams) Dutch processed cocoa powder
  • 4 tablespoons sliced almonds
  • For the filling:
  • 1/2 cup (2 ounces, 57 g) finely chopped bittersweet chocolate
  • 1 1/2 cups (355 ml) heavy whipping cream
  • 2 tablespoons sugar
  • 3 (6-ounce) packages of raspberries, about 5 to 6 cups (500 g)
  • Powdered sugar (for sprinkling)
Instructions:
  • Preheat the oven to 275ºF (135°C) and line a baking sheet with parchment paper. Trace a 9-inch (23 cm) circle on the parchment paper following a pie or cake pan, then flip the paper ink-side down to prevent it from touching your food while still being able to see the outline.
  • Combine the sugar and cornstarch by whisking them together in a small bowl until blended.
  • Whisk the egg whites in a clean electric mixer bowl on medium speed until foamy. Add a pinch of salt and cream of tartar. Beat until soft peaks form. Gradually add sugar, increase speed to high, and beat for about 5 minutes until meringue is shiny and stiff peaks form. Check for smooth texture by rubbing a bit of meringue between your fingers. Beat for an additional 30-60 seconds if needed until smooth and sugar is dissolved.
  • Incorporate the vanilla and cocoa powder: Start by gently mixing the vanilla into the mixture using a mixer on low speed. Next, sift the cocoa powder over the meringue and gently fold it in with a spatula until you see ribbons of cocoa throughout the mixture. Be careful not to deflate the meringue.
  • Spread the meringue onto the baking sheet to form a 9-inch circle with slightly raised edges. Sprinkle with almonds. Bake at 275°F (135°C) for 30 minutes, then lower the oven temperature to 250°F (120°C) and bake for 45-55 minutes until crispy on the sides and dry on top, but still slightly soft in the center. Cool completely, transfer to a platter, and store wrapped in foil at room temperature for up to 2 days.
  • Sprinkle chocolate over the indentation in the meringue and bake at 350°F for 2-3 minutes until melted. Spread melted chocolate evenly across the middle of the pavlova with a spoon. Chill in the freezer for 10 minutes to set. (Prepare whipped cream during this time.)
  • Whip the cream: In a mixer bowl, beat the cream, sugar, and vanilla on medium speed until soft peaks form.
  • Assemble the pavlova by covering the chocolate meringue with whipped cream, arranging raspberries on top, and dusting with powdered sugar. Serve right away or chill uncovered for up to 3 hours. Enjoy on the day made, or store leftovers refrigerated for a few days.

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