Made of egg whites and sugar to create the most perfect crisp, light, chewy texture. Chocolate Berry Pavlova is like eating a sweet cloud of goodness and even better with chocolate and berries. 
Dinner for two or dinner for six, Valentines Day always brings extra excitement and extra planning for a special evening. While the meal is important, this day puts an extra emphasis on dessert and specifically chocolate. I kind of love chocolate all year long, but when there is a day that is focused on all things chocolate, I will take it! 
Chocolate Berry Pavlova is made up of all of the textures; light, crunchy and chewy with a flavor combination of chocolate and berry. It is basically like eating the most delicious meringue cookie, but even better! This dessert will definitely end your meal on a fancy note, but it is way easier to make then it seems. Pavlova is made up of egg whites, sugar, cocoa powder, cornstarch and vinegar. The egg whites, sugar and cocoa powder are the base for the meringue that creates the pavlova. Whip the egg whites into stiff peaks, add in the sugar for stability, cocoa powder for taste and the cornstarch and vinegar are the two secret ingredients that create the perfect texture; crunchy on the outside and chewy in the middle. When baking meringue, you must have patience. Pavlova is baked at a low temperature and for a long time. Just under two hours of wait time and this perfectly elegant dessert will be ready. Once the meringue is baked the rest is a breeze! Fresh whipped cream, topped with red raspberries, chocolate shavings and powdered sugar puts the final touch on this Valentine's Day dessert.
Chocolate Berry Pavlova
Made of egg whites and sugar to create the most perfect crisp, light, chewy texture. Chocolate Berry Pavlova is like eating a sweet cloud of goodness and even better with chocolate and berries.
Ingredients
Chocolate Pavlova
4 Egg Whites
1 Cup Sugar
¼ Cup Cocoa Powder
1 Tbsp Cornstarch
1 tsp Vinegar
Sweet Whipped Cream
1 Cup Heavy Cream
2 Tbsp Granulated Sugar
1 tsp Vanilla Extract
Fresh Fruit
1 Cup Fresh Raspberries
Garnish
Chocolate Shavings
Powdered Sugar
Instructions
Preheat oven to 200 degrees F
Place a sheet of parchment paper on a sheet pan
In a medium bowl, sift together cocoa powder and cornstarch; set aside
Place the egg whites in a bowl of an electric mixer with whisk attachment
Beat egg whites on high speed until stiff peaks have formed
Slowly add in sugar and whisk until egg whites are shiny, about 2 minutes
Remove the bowl from the mixer and gently fold in sifted cocoa powder, cornstarch and vinegar until combined
Divide the meringue into two for two 6 inch pavlovas or spread all the merinue into one to create a 9 inch pavlova; pile the meringue onto the parchment paper and smooth it to form a circle
Bake meringue for 1 ½ hours and then turn off oven and allow the meringue to cool completely in the oven
Place the meringue on a serving dish and spread whipped cream in the center
Arrange the raspberries over the whipped cream and garnish with chocolate shavings and powdered sugar
Sweet Whipped Cream
In a large bowl of an electric mixer with whisk attachment whisk the whipped cream until it starts to thicken
Slowly add the sugar and vanilla extract and continue beating until firm
Use immediately!
Leave a Reply