Chocolate Pavlova

Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual

Chocolate Pavlova

Photo by kmad


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE MERINGUE

  • 4 large egg whites, room temperature

  • ¼ cup dark-brown sugar

  • ¾ cup superfine sugar

  • Pinch of salt

  • ½ teaspoon pure vanilla extract

  • 2 tablespoons Dutch-process unsweetened cocoa powder

  • TO ASSEMBLE

  • Dark-Chocolate Cream

  • 1¼ cups heavy cream, whipped to soft peaks

  • Milk-Chocolate Curls, for garnish

Directions

1.Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla. 2.Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin. 3.Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day. 4.To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately


Nutrition

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