I have to admit that the first version of this Reese’s Pavlova did not turn out the way I had intended it to. Pavlova is usually light, crisp on the outside and slightly dense and almost pudding-like on the inside. The first, version of this was more like a super squat angel food cake. Not what I was looking for at all. To go with the peanut theme for the month I decided to try to put peanut butter powder in a pavlova in place of the cocoa powder. Well, it would seem that doesn’t work out too well. I believe that the peanut butter powder had too high of a fat content, and that’s made the pavlova more cake like.
After the first batch, I switched back to cocoa powder and used a peanut butter whipped cream on the top instead. It turned out much better! Not to say that the first batch was totally gross, it just wasn’t quite the right consistency for pavlova. I could have gone with it and called it something else, but I was having a craving for pavlova so I didn’t. Still, at least now we know that using peanut butter powder in a baked meringue doesn’t work quite right.
First, let’s get our baking sheet ready. You’re going to place a piece of parchment paper on your baking sheet and draw an 8-inch circle on it. It works well to use an 8-inch cake pan to trace around. Turn the parchment over so you can still see the line, but you won’t get graphite in your pavlova.
Now that is out of the way we can start making the Reese’s Pavlova! In the bowl of an electric mixer place the egg whites. It takes 6 egg whites, thus leaving you with 6 left over egg yolks which is perfect for making some homemade ice cream!
Whip the egg whites until they become quite foamy. Then add the cream of tartar.
Continue whipping until the egg whites start to form soft peaks. Then slowly add the sugar.
Continue whipping until stiff peaks form.
Fold in the vanilla and vinegar.
Next, combine the cornstarch and cocoa powder, then fold them into the meringue.
Lastly, fold in the Reese’s Banking Chips.
Pile the meringue into the 8-inch circle you drew on your parchment paper.
Spread the meringue out until it is even and fairly level.
Bake the meringue at 250F for 1.25-1.5 hours or until the outside of the meringue is firm. Turn off the oven and let the meringue cool in the cooling oven. This is the one with cocoa powder.
This is what the pavlova with the peanut butter powder in it turned out like after baking… The difference is quite distinct.
Transferring the pavlova from the baking sheet to your serving plate can be tricky. Don’t worry too much if it cracks during the transfer, it will get covered in whipped cream later. I find it works well to hold the baking sheet on a slight angle to your serving plate and slide the parchment paper down and under the sheet pan. That way the pavlova slides toward the serving plate and the parchment paper isn’t in the way. Like so:
Just so you can kind of get a feel for what pavlova is like here is a view under the crisp crust, see how it is moist and almost pudding like. So, good together. I think your gonna love it.
Once you’re ready to serve the pavlova you can make the peanut butter whipped cream. In a large bowl place the heavy cream, powdered sugar, peanut butter powder, and vanilla.
Whip until stiff peaks form.
Spread the whipped cream over the pavlova, this will cause the pavlova to crack.
Next, collect your toppings: Reese’s Pieces, chopped Reese’s Cups, and cocktail peanuts. The cocktail peanuts add a nice saltiness so you have a sweet and salty thing going on, so good!
Then just sprinkle the toppings all over the whipped cream.
Lastly, drizzle some melted peanut butter.
Then drizzle some melted milk chocolate and you’re done!
This Reese’s Pavlova is so good. The base is soft and light while the toppings are rich. The combinations is crazy good and it’s hard not to just eat the whole thing in one sitting. That being said, it is honestly best the first day. The crispy outside starts to get a bit soggy as it sits in the refrigerator. It’s okay after it’s been refrigerated but it’s definitely best the first day. So, plan to make it when you are going to have someone over.
Have you ever had to chance to enjoy pavlova before?
- 6 egg whites
- ¼t. cream of tartar
- 1¼c. sugar
- 1t. white vinegar
- 1t. pure vanilla extract
- 1T. cornstarch
- 3T. cocoa powder
- ¼c. Reese's baking chips
- 1c. heavy cream
- ½c powdered sugar
- 3T. peanut butter powder
- ¼t. pure vanilla extract
- about ½c. each Reese's Pieces, Chopped Reese's Cups, cocktail peanuts
- about ⅓c. each melted peanut butter, melted milk chocolate chips
- Preheat oven to 250F. Line a baking sheet 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 foamy. Whip in the cream of tartar until soft peaks form. Gradually whip in the 1¼c. sugar. Continue whipping until stiff peaks form.
- Fold in the vinegar and 1t. vanilla.
- Stir the cocoa powder and cornstarch together, then fold that into the meringue as well.
- Fold in the Reese's Baking Chips.
- Pile the meringue into the circle on the parchment paper lined baking sheet. Spread the meringue so that it fills the circle and is as even and smooth as possible.
- Bake at 250F for 1¼-1½ hours or until the outside of the meringue is firm. Turn off the oven and allow the meringue to cool completely in the oven.
- Once cool carefully transfer the meringue onto your serving plate.
- When ready to serve whip together the heavy cream, powdered sugar, peanut butter powder, and ¼t. vanilla until stiff peaks form.
- Spread the whipped cream over the meringue.
- Sprinkle the top with Reese's Pieces, chopped Reese's Cups, and cocktail peanuts.
- Drizzle the top with the melted peanut butter and the melted milk chocolate. Serve.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)