A pavlova is a meringue with a chewy center and topped with things like whipped cream or citrus curds. This pavlova has streaks of chocolate throughout and is topped with whipped cream, berry sauce, and chocolate shards. I just love how the tartness of the berry sauce balances out all sugar in the meringue and chocolate. To make these, start with a classic meringue recipe. Whip egg whites and slowly add sugar until the mixture is smooth, light and glossy.
Next, construct the pavlovas (this is the fun part!!). First take a 1-inch ice cream scoop, or two spoons, to take dollops of meringue batter. You should aim for 8 pavlovas total across two sheet pans with parchment paper of silicon mats. Take a small spoonful of melted chocolate and place on top of each pavlova. Use a toothpick and swirl the chocolate around in circles. Repeat this process, but place the scoops on top of the first set of scoops. I also recommend trying out different designs because you can make some really cool patterns and shapes.
Now that the pavlovas are done, it's time to make the chocolate bark. It's super simple to make but produces impressive chocolate shards! Just spread a thin layer of chocolate on a piece of wax paper, top with another piece and roll into a tube. Put it in the refrigerator until set and then unroll.
Trust me, these are delicious and look beautiful! Make them once and you'll want to share them with everyone you know.
Recipe
Makes: 8 pavlovas Time: 30 minutes + 1 hour baking/cooling
Ingredients
Pavlova
1/2 cup finely chopped semisweet chocolate
4 large egg whites
Pinch of salt
1 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Toppings
2 cups mixed berries
1/4 cup sugar
1 teaspoon vanilla extract
1 lemon, zested
1 teaspoon lemon juice
1/2 cup finely chopped dark chocolate
1 cup heavy whipping cream
1/4 cup powdered sugar, plus more for dusting
1/2 teaspoon vanilla extract
Directions
Preheat oven to 300 degrees.
Line 2 pans with parchment paper. Optional: draw 8 total 4-inch circles on the parchment paper, flip over.
Make the pavlovas: Melt chocolate in the microwave for 1 minute, stirring every 15 seconds until melted. Leave to cool while you prepare the meringue.
In a large bowl, whisk egg whites and salt on high speed until stiff peaks form. Add the sugar 1 tablespoon at a time. Add in the cornstarch, lemon juice and vanilla. Whisk until the meringue is thick and glossy.
Scoop a heaping tablespoon of meringue with an ice cream scoop or spoon into each circle. You should have 4 on each tray. Drizzle a little melted chocolate over each with a teaspoon, and use a toothpick or butter knife to swirl the chocolate gently. Take another spoonful of meringue and place on top of each pavlova. Drizzle more chocolate and swirl trying to spread the mixture to make 4-inch wide circles. Use a spoon to make a slight dip in the center of each for the filling.
Transfer sheets to the oven and bake for 5 minutes. Lower the heat to 250 degrees and bake for 40 to 45 minutes until the pavlovas are dry to the touch. Keep pavlovas on the parchment and place on cooling racks. When cooled, place in airtight containers in refrigerator until needed. They will keep up to 3 days without filling.
Make the berry topping: In a small saucepan, add the berries, sugar, vanilla extract, lemon zest and lemon juice. Heat over medium-high heat, stirring to dissolve the sugar. Cook until the berries just start to burst. Strain berries, reserving the juice. Transfer juice back to the saucepan and simmer for 5 more minutes until slightly thickened.
Make the chocolate bark: In a small heatproof bowl, add the chopped dark chocolate and microwave in 15-second intervals, stirring each time. Place a large sheet of wax paper on a flat surface. Using a spatula, spread the melted chocolate very thinly over the wax paper, leaving the edges free. Top with a second sheet of wax paper and smooth the top. Roll wax paper and place on a baking sheet. Chill for 2 hours.
Once completely cool, unroll the wax paper, breaking the chocolate into pieces. Remove the top sheet of wax paper and carefully move the shards aside. Keep cool in an airtight container if using later.
Make the whipped cream: In a large mixing bowl, whisk the cream until soft peaks form. Add powdered sugar and vanilla and beat to combine.
Assemble: Place pavlovas on a plate and spoon a few spoonfuls of the cream into the center of each. Top with the berries in their syrup, followed by the chocolate shards. Dust with powdered sugar before serving.
Recipe adapted from Tasty's Swirled Chocolate Pavlova with Fresh Berries.
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