Happy (almost) Mother’s Day!
For Mother’s Day this year I made my mom this Chocolate Raspberry Pavlova because she LOVES raspberries and chocolate. If you haven’t had pavlova before, you need too! It is a meringue dessert so it is very light. The outside is sort of like a shell that cracks and is crisp while the inside is soft, denser, and almost fudgy. When this dessert is topped with whipped cream and raspberries… it is out of this world good! Another bonus, as if it needs one, is that it looks fancy and hard to make but actually, it is quite easy. Are you ready to make this?
First, we start with pan prep. I know boring but important. Line a sheet pan with parchment paper. Place an 8-inch cake pan in the middle.
Use a pencil to outline the cake pan, this will give you a nice 8-inch circle.
Remove the cake pan and flip the parchment over, we don’t need any ink or graphite in your pavlova. Then you can set the sheet pan aside for now.
Next, we will ready the dark chocolate raspberry Gheridelli squares.
All you need to do is chop them up, I used my bench scraper for this, but you can use a knife if you would rather do that. Set the chopped Gheridelli squares aside.
In the bowl of an electric mixer with the whip attachment place 6 room temperature egg whites.
Whip the egg whites until they start to get foamy.
Next, whip in the cream of tartar.
Continue whipping until the egg whites reach soft peaks.
While the egg whites continue to whip gradually add the sugar.
Whip the egg whites to stiff peaks.
Using a rubber spatula fold in vanilla and white vinegar.
Next, fold in cornstarch and cocoa powder.
Fold in the chopped Gheridelli squares.
Spoon the meringue into the middle of the 8-inch circle you drew on the parchment paper on your sheet pan.
Spread the meringue out so that it fills in the circle and is fairly smooth.
Bake the meringue at 250F for 1.25-1.5 hours. You will know that the meringue is done when the outside feels dry and a bit hard, just give it a little poke and you will be able to tell. Don’t remove the meringue from the oven just turn off the oven and let the meringue cool completely in the oven.
While the meringue cools you can make your whipped cream. Pour your whipped cream into a large bowl.
Whip the cream to medium peaks, I like to use egg beaters for this. Whip in powdered sugar and vanilla until stiff peaks are reached.
Once the pavlova is cooled carefully transfer it to your serving plate (it may crack a bit, this is normal). Then just before you serve it top with your whipped cream and fresh raspberries (the meringue will crack a lot at this point, which is great). You can also add some chocolate curls, shavings, or mini chips or a dusting of cocoa powder. You are going to want to serve this right away, don’t let it sit too long or the crispy outside will get soggy from the whipped cream. I’m sure whoever you make this dessert for will think that you slaved over it for ages and be very impressed with your skills.
- For the meringue:
- 6 egg whites, room temperature
- ¼t. cream of tartar
- 1¼c. sugar
- 1t. white vinegar
- 1t. pure vanilla extract
- 1t. cornstarch
- 3T. cocoa powder
- 5 dark chocolate raspberry Gheridelli squares, chopped
- For the whipped cream:
- 1c. heavy whipping cream
- ½c. powdered sugar
- ¼t. pure vanilla extract
- To decorate:
- fresh raspberries
- chocolate curls, shavings, or mini chips
- Preheat oven to 250F. Line a sheet pan with parchment paper and draw an 8-inch circle on it. Set aside.
- In the bowl of an electric mixer whip the egg whites until they are foamy.
- Whip in the cream of tartar, continue to whip until the meringue reaches soft peaks.
- Gradually whip in the sugar, whip to stiff peaks.
- Fold in the vinegar and 1t. vanilla.
- Fold in the cornstarch and cocoa powder.
- Fold in the chopped Gheridelli squares.
- Place the meringue in the middle of the 8-inch circle you drew on the parchment paper lining your pan. Spread the meringue out to cover the 8-inch circle and smooth the top.
- Bake a 250F for 1¼-1½ hours or until the outside of the meringue is dry and crisp. Turn the oven off and allow the meringue to cool completely in the oven.
- Meanwhile, whip the cream: In a large bowl, whip the cream to medium peaks. Then whip in the powdered sugar and ¼t. vanilla. Continue to whip to stiff peaks.
- Once the meringue is cooled remove it from the oven. Carefully transfer the meringue to the serving plate. Top with whipped cream, fresh raspberries, and chocolate curls.
Recipe adapted from: Joy of Baking‘s Chocolate Pavlova
Recipe By: Rilla Banks (A.K.A. Epic Sweet)
p.s if you are looking for a good use for your extra 6 egg yolks try one of these fantastic ice cream recipes!