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Chocolate Pavlovas Recipe

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Chocolate Pavlovas

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Ingredients

  • 1/2 c. large egg whites (4-5 eggs), at room temperature
  • 1/8 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 c. plus 2 tbsp sugar
  • 1 1/2 tsp cornstarch
  • 1 tsp pure vanilla extract
  • 1 tbsp raspberry vinegar or red wine vinegar
  • 1/4 c. cocoa powder, preferably Dutch-processed, sifted
  • 1 c. heavy cream
  • 10 ripe strawberries, trimmed and sliced, or 1/2 c. raspberries, blueberries, or blackberries
  • 2 to 3 ripe kiwis, peeled and thinly sliced

How to make Chocolate Pavlovas


Pavalovas are ethereal meringues, crunchy on the outside and slightly chewy on the inside. The dessert is named for the famous ballerina Anna Pavlova, it is said to resemble her tutu. They are traditionally served topped with an assortment of fruit, usually berries, kiwis, and passion fruit. These individual pavlovas are great for dinner parties because the bases keep well, making them perfect for an impressive, easy-to-throw-together-at-the-last-minute dessert.

  1. Center a rack in the oven and preheat to 300 degrees F
  2. In a mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on medium-high speed until foamy. Add 1 cup of the sugar, the cornstarch, vanilla, and vinegar and continue whipping until the whites form stiff peaks and are smooth and shiny, about 5 minutes more. Add the cocoa powder and stir on low speed until just blended (try counting to ten)
  3. Line a cookie sheet with parchment. Fit a pastry bag with a large (1/2 inch) plain tip and fill the bag with the meringue. Pipe twelve 4- to 5- inch disks of meringue about 1 inch apart onto the parchment.
  4. Bake for 40 minutes, or until the pavlovas are crisp on the outside but still moist on the inside. Remove from the oven and let them cool on the pan.
  5. To serve, whip the cream with the remaining 2 tablespoons of sugar. Place a dollop of cream on each meringue, spreading it to the edge, and arrange the fruit on top.

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