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Chocolate Pavlova With Raspberries Recipe

Indulge in this stunning Chocolate Pavlova with Raspberries – a crisp, melt-in-your-mouth meringue masterpiece from down under! This Canadian Living-inspired recipe boasts a delectable chocolate-infused meringue shell with a soft, gooey center, perfectly complemented by fresh raspberries and lightly sweetened whipped cream. Forget the calorie worries – a touch of whipped cream enhances the flavor far more than any substitute. This recipe makes one large pavlova, perfect for sharing, but can easily be adapted for elegant individual servings (adjust baking time accordingly). Prepare to be amazed!

Prep Time 20 mins
Cook Time 100 mins
Calories 261.5 kcal
Protein 7g
Rating 4.6 (5 Reviews)
Chocolate Pavlova With Raspberries 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Pavlova With Raspberries

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How to Make Chocolate Pavlova With Raspberries

  1. Preheat oven to 275°F (135°C). Position rack in the center of the oven.
  2. Trace an 8- or 9-inch circle onto parchment paper using a cake pan as a template.
  3. Place the parchment paper, penciled side down, onto a baking sheet.
  4. If using granulated sugar, pulse in a food processor for 30 seconds to refine the granules.
  5. Measure out 1 ¼ cups (250g) of sugar and discard any excess.
  6. In a clean, dry bowl, beat egg whites with an electric mixer until foamy.
  7. Add the cream of tartar and continue beating on medium-high speed until soft peaks form.
  8. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
  9. Gently fold in the vinegar and vanilla extract.
  10. Sift the cocoa powder and cornstarch over the meringue. Using a spatula, gently fold until just combined.
  11. Fold in the chopped chocolate.
  12. Spread the meringue within the traced circle on the parchment paper, smoothing the edges and creating a small indentation in the center.
  13. Bake for 1 hour to 1 ¼ hours, or until the outside is dry and crisp, but the center remains slightly soft. There will be small cracks on the surface.
  14. Turn off the oven, prop the door slightly ajar, and let the pavlova cool completely in the oven.
  15. Carefully transfer the cooled pavlova to a serving plate.
  16. Whip the heavy cream until soft peaks form. Add powdered sugar to sweeten to your taste.
  17. Mound the whipped cream into the center indentation of the pavlova.
  18. Arrange fresh raspberries on top of the whipped cream.
  19. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

136g

Fat

35g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Desserts Eggs Dairy Fruit Australian Canadian Oven Dinner Party Kid Friendly Chocolate Eggs Dietary Low Sodium New Zealand Low In Something Berries Raspberries Taste Mood Sweet Equipment Small Appliance Mixer Presentation Served Cold 4 Hours Or Less