Recipe: Chocolate Pavlova

This is a really simple dessert that looks complicated and comes out beautiful. I filled mine with whipped cream and raspberry but since it’s a very light dish with only a sweet chocolate flavor it goes well with almost any fruit.

Chocolate Pavlova
  1. 4 large egg whites, room temperature
  2. 1/4 cup dark-brown sugar
  3. 3/4 cup superfine sugar
  4. Pinch of salt
  5. 1/2 teaspoon pure vanilla extract
  6. 2 tablespoons Dutch-process unsweetened cocoa powder
  7. 1 1/4 cups heavy cream, whipped to soft peaks
  1. Preheat oven to 300 degrees and line a rimmed baking sheet with parchment.
  2. Mix whites, sugars, and salt in a mixer bowl and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
  3. Sift cocoa powder over meringue, and fold until barely any streaks remain. Using the spatula spread meringue into a round on the sheet.
  4. Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack and then top as desired.
Mab Made Food

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