Chocolate Pavlova with Winter Fruit
Total Steps
11
Ingredients
12
Tools Needed
1
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The Weiser KitchenIngredients
- 4 large egg whites, room temperature
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 2 tablespoons Dutch process cocoa powder
- 1 teaspoon cornstarch or tapioca starch
- 1 teaspoon white vinegar
- 2 ounces 60–70% dark chocolate, ground finely
- 2 cups heavy cream, chilled
- 6 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
- 2 cups assorted fresh winter fruit (such as blood orange segments, navel orange segments, sliced kiwis, pomegranate seeds, sliced persimmon)
Instructions
Step 1
To make the chocolate meringue:
Step 2
Preheat the oven to 225°F convection or 250°F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.
Step 3
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.
Step 4
Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).
Step 5
Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 1½ hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.
Step 6
To make the whipped cream:
Step 7
Add the cream, confectioners’ sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.
Step 8
Whip until the cream holds soft peaks.
Step 9
To assemble:
Step 10
Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge.
Step 11
Arrange the fruit on top and serve immediately.