Chocolate Pavlova with Gingered Cream & Berries

I created this as a Valentine’s Day dessert, but it is delicious any time of year – and though very cute, does not need to be in the shape of a heart. Don’t be alarmed if your meringue deflates while baking. The addition of the cocoa powder can cause it to fall, but the flavor and texture will still be amazing. The meringue and cream can be made ahead, but don’t assemble until an hour or so before serving.

Chocolate Pavlova with Gingered Cream & Berries

Prep Time 15 minutes
Cook Time 1 hour
I created this as a Valentine's Day dessert, but it is delicious any time of year – and though very cute, does not need to be in the shape of a heart. Don't be alarmed if your meringue deflates while baking. The addition of the cocoa powder can cause it to fall, but the flavor and texture will still be amazing. The meringue and cream can be made ahead, but don't assemble until an hour or so before serving.
5 from 1 vote
Course Dessert
Servings 6

Ingredients
 

  • 3 egg whites
  • ¾ cup (150 grams) superfine sugar
  • ¼ teaspoon cream of tartar
  • pinch salt
  • 2 tablespoons cocoa powder, preferably Dutch process
  • cup mini chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups raspberries

Instructions
 

  • Preheat your oven to 325 F. Draw one large heart about 9 inches in diameter on a sheet of parchment paper (if this is not for a Valentine's Day treat, a circle will do). Over-exaggerate the shape of the heart as it will spread as it bakes. Flip over the sheet of parchment so the pencil is on the bottom and place it on a baking sheet.
  • Using a stand mixer with the whisk attachment, beat the egg whites and cream of tartar with a pinch of salt until soft peaks form when you pull out the whisk, which should take a few minutes. Begin adding in the sugar, a tablespoon at a time, until you have incorporated the ¾ cup. Beat the meringue at high speed until the sugar is dissolved. You should not see the grains of sugar in the egg whites.
  • Add the cocoa powder to the egg whites, and using a rubber spatula gently fold it in. It’s ok if there are some streaks. Fold in the chocolate chips.
  • Dollop the meringue gently onto the prepared parchment, and using an offset spatula or spoon, fill in the shape of the heart.
  • Place in the oven and turn the temperature down to 275. Cook for 40 minutes, then turn the oven off and open the door. Let it cool completely.
  • While the meringue is baking, beat the heavy cream with the sugar just until soft peaks form. Do not over beat, or the cream can turn into butter. Grate the ginger and squeeze the juice over the cream. Discard the solids. Add the ground ginger and vanilla to the cream, then beat again just to combine. Refrigerate until ready to use.
  • To serve the dessert, place the baked meringue on a serving plate and dollop with the whipped cream, spreading it out almost to the edges, then top with the berries in a heart shape. Serve right away, or you can refrigerate this for 1 hour.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving