Description
A crisp chocolate meringue shell with a soft, marshmallow-like center, topped with fluffy whipped cream, fresh berries, and chocolate shavings. This elegant Chocolate Pavlova makes a stunning dessert for holidays, dinner parties, and special celebrations.
Ingredients
Scale
- 6 large egg whites (180 g), room temperature
- 1 ½ cups granulated sugar (300 g)
- ¼ cup unsweetened cocoa powder (25 g)
- 1 teaspoon white vinegar (5 ml)
- 1 teaspoon vanilla extract (5 ml)
- 2 teaspoons cornstarch (6 g)
- 1 ¼ cups heavy whipping cream (300 ml)
- 2 tablespoons powdered sugar (15 g)
- 1 cup fresh strawberries (150 g), sliced
- ½ cup fresh raspberries (60 g)
- ¼ cup dark chocolate shavings (25 g)
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle.
- Beat the egg whites in a clean mixing bowl until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating until thick, glossy, and stiff peaks form.
- Sift together the cocoa powder and cornstarch.
- Add the vinegar and vanilla extract to the meringue. Gently fold in the cocoa and cornstarch mixture.
- Spoon the chocolate meringue onto the prepared baking sheet and shape it into an 8-inch round with slightly raised edges.
- Bake for approximately 1 hour and 15 minutes until the outside feels dry and crisp.
- Turn off the oven, leave the door slightly open, and allow the pavlova to cool completely inside.
- Beat the cold heavy whipping cream with powdered sugar until soft to medium peaks form.
- Carefully transfer the cooled meringue to a serving plate.
- Spread the whipped cream over the center of the pavlova.
- Decorate with fresh strawberries, raspberries, and dark chocolate shavings.
- Serve immediately for the best contrast between the crisp chocolate shell and creamy topping.
- Prep Time: 25
- Category: Baking
- Cuisine: amircain