Thursday, April 28, 2011

Chocolate Pavlova

My mom and I made this dessert tonight.  I was inspired by a past issue of Martha Stewart Living in which they did an entire article on different meringues.  I thought "YAY desserts I can actually have!!"  The original recipe can be found at:  This is a fabulous naturally gluten-free dessert, our whole family was like WOW!!!  Definitely a must try, and different than the norm!


  • Meringue:
  • 4 egg whites, room temperature
  • 1/4 cup brown sugar
  • 3/4 cup sugar
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • To make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment or use a sil-pat.  Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. ( I put mine in a stand mixer and checked it after 5-8 minutes, super easy, it ends up resembling marshmallow cream.)  Beat in vanilla.
    1. Sift cocoa powder over meringue, and fold until barely any streaks remain. Using a large spoon, spread meringue into a round, 8 inch circle. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin

    1. Bake meringue until dry to the touch, about 30 minutes. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.

  • Whipped Cream:
  • 1 1/4 cups heavy cream, whipped to soft peaks

  • Chocolate Cream Topping:
    •  4 large egg yolks
    • 1/4 cup sugar
    • 1/2 cup plus 2 tablespoons heavy cream
    • 1/2 cup whole milk
    • 1/4 teaspoon coarse salt
    • 8 ounces semi-sweet chocolate chips
    • Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
    • Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth, reserve 1/4 cup in a separate bowl.  Place the bowl with rest of chocolate mixture then set in ice-water bath, stirring often, until cold & thickened.  Stir in 1/4 cup of whipped cream by hand to lighten mixture.

To assemble pavlova: Spread chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with reserved melted chocolate mixture (the 1/4 cup that was not cooled), and serve immediately.  Enjoy!!

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