Prepare to impress with this exquisite chocolate pavlova with raspberries, a dessert that effortlessly combines elegance with incredible flavor. Its delicate, crisp meringue shell, chewy interior, and luxurious toppings create a truly unique experience.
This showstopping treat boasts the perfect balance of sweet and tart, promising to delight every palate. Best of all, it’s naturally gluten-free, making it a wonderful option for various dietary needs.
The pavlova dessert, named after Russian ballerina Anna Pavlova, has origins debated between Australia and New Zealand. Learn more about the history of pavlova.
Table of Contents
Why You’ll Love This Chocolate Raspberry Pavlova
This chocolate pavlova with raspberries isn’t just a dessert; it’s an experience. Here’s why you’ll adore making and sharing it:
- Impressive “Wow Factor”: It looks incredibly sophisticated, making it ideal for special occasions and gatherings.
- Perfect Harmony of Flavors: The richness of chocolate beautifully complements the bright, tartness of fresh raspberries.
- Delightful Contrasting Textures: Enjoy a symphony of crisp meringue, chewy center, creamy whipped cream, and silky ganache.
- Naturally Gluten-Free: A fantastic option that accommodates many dietary restrictions without sacrificing flavor.
- Versatile for Any Celebration: Perfect for birthdays, holidays, or simply elevating a weekend meal with family and friends.
Ingredients
Crafting a perfect chocolate pavlova with raspberries starts with quality ingredients. This recipe includes everything you need for the meringue, luscious raspberry curd, rich chocolate ganache, and creamy whipped topping.
- 6 large egg whites
- 1 1/2 cups (300 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons balsamic or red wine vinegar
- 1/4 cup (20 grams) unsweetened cocoa powder, sifted
- 2 ounces (55 grams) semi- or bittersweet chocolate, finely chopped
- 12 ounces (about 2 1/2 cups) fresh or defrosted raspberries
- 2 tablespoons (30 ml) fresh lemon juice
- 1/2 cup plus 2 tablespoons (125 grams) granulated sugar
- 6 large egg yolks
- 3 tablespoons (45 grams) unsalted butter
- 4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
- 2 cups (475 ml) heavy cream, divided
- 2 teaspoons (10 grams) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (115 grams) fresh raspberries
- Powdered sugar, for dusting
Notes & Substitutions
- Egg Whites: Use room temperature egg whites; they whip to a higher volume for a fluffier meringue.
- Sugar: Granulated sugar is essential for achieving the correct meringue structure and glossy finish.
- Vinegar: A touch of vinegar stabilizes the meringue, preventing cracks; balsamic adds a subtle depth of flavor.
- Cocoa Powder: Sift your cocoa powder to ensure a smooth, lump-free mixture in the pavlova.
- Chocolate: Bittersweet or semi-sweet chocolate provides a balanced flavor for both the meringue and ganache.
- Raspberries: Fresh raspberries are best, but good quality frozen ones work; just defrost and drain them first.
- Lemon Juice: Always use freshly squeezed lemon juice for a bright, vibrant raspberry curd.
- Butter: Unsalted butter is crucial for a smooth, rich raspberry curd, allowing you to control the saltiness.
- Heavy Cream: Ensure your heavy cream is very cold and has a high fat content (at least 36%) for perfect whipped cream.
Equipment
Gathering your tools before you start makes the baking process much smoother. You’ll need a few common kitchen items for this recipe.
- Stand mixer or electric hand mixer
- Baking sheets and parchment paper
- Two medium saucepans, one large heatproof bowl
- Fine-mesh strainer
- Rubber spatulas, whisk, measuring tools
Instructions For Chocolate Pavlova With Raspberries
Creating this stunning chocolate pavlova with raspberries is a straightforward process when you follow these clear steps. Take your time with each stage for the best results.
Making the Chocolate Pavlova Discs
- Preheat your oven to 300°F (150°C). Trace three 8-inch circles on separate parchment paper sheets, then place them pencil-side down on baking sheets. Beat egg whites on medium-high until thick, satiny peaks form.
- Gradually beat in 1 1/2 cups sugar, one spoonful at a time, until the mixture is stiff and shiny. Gently fold in the salt, vinegar, sifted cocoa powder, and 2 ounces chopped chocolate with a spatula, avoiding deflation.
- Dollop the meringue into the prepared circles and spread into thick, ripply discs.
- Bake for 75 minutes at 250°F (120°C) after reducing the oven temperature. Turn off the oven, prop the door slightly ajar, and let the pavlovas cool completely inside.
Preparing the Luscious Raspberry Curd
- Purée raspberries in a food processor or blender, then strain to remove all seeds. Whisk 1/2 cup of this raspberry purée with lemon juice, 1/2 cup plus 2 tablespoons granulated sugar, and egg yolks in a heatproof bowl.
- Place the bowl over a simmering saucepan of water (do not let the bowl touch the water) and cook, stirring continuously, until the mixture thickens and coats the back of a spatula (170-180°F).
- Remove from heat, stir in the butter until melted, then transfer to a clean bowl. Cool completely in an ice bath, stirring occasionally, until it thickens further.
Crafting the Silky Chocolate Ganache
- Finely chop 4 ounces of chocolate into a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan or microwave until it simmers.
- Pour the hot cream over the chopped chocolate and let it sit undisturbed for one minute. Whisk the mixture until it becomes smooth, glossy, and fully combined.
- Set the ganache aside to cool slightly to a thick, pourable consistency.
Whipping the Cream to Perfection
- In a cold bowl, beat the remaining 1 1/4 cups heavy cream with 2 teaspoons granulated sugar and vanilla extract. Whip until soft, pillowy peaks form. Avoid over-whipping, as it can turn grainy.
- The culinary science behind whipping egg whites and gradually adding sugar creates a delicate yet stable meringue structure. Discover more about the food science of meringues.
Assembling Your Stunning Pavlova Stack
- Place a small dab of raspberry curd on your serving plate to anchor the first pavlova disc. Carefully place the first pavlova disc on top.
- Spoon about one-third of the raspberry curd evenly over the pavlova layer, gently nudging it to the edges.
- Follow with one-third of the whipped cream, spreading it carefully. Drizzle some chocolate ganache over the cream, allowing some to drip artfully. Repeat these layers with the remaining pavlova discs, curd, cream, and ganache.
- Finish the top layer with a generous sprinkling of fresh raspberries and a dusting of powdered sugar.
- Chill your assembled chocolate pavlova with raspberries in the fridge for 1 to 2 hours before serving.
Pro Tips for Pavlova Perfection
Achieve a flawless chocolate pavlova with raspberries every time with these helpful insights.
- Cleanliness is Key: Ensure your mixing bowl and whisk are impeccably clean and grease-free; even a tiny bit of fat can prevent egg whites from whipping properly.
- Patience with Peaks: Don’t rush whipping egg whites; gradually adding sugar creates a stable, shiny meringue.
- Gentle Folding: Preserve the airy texture of your meringue by gently folding in cocoa powder and chopped chocolate.
- Slow Cooling: Cooling the pavlova slowly in the oven prevents drastic temperature changes that can lead to cracks.
- Humidity Awareness: Meringues can be sensitive to humidity; baking on a dry day helps ensure a crisp exterior.
- Sweetness Adjustment: Feel free to slightly reduce sugar in the raspberry curd or whipped cream if you prefer a less sweet dessert.
- Cutting: Use a sharp, serrated knife to neatly slice through the crisp and chewy layers of the assembled pavlova.
Serving, Storage & Variations
This magnificent chocolate pavlova with raspberries is best enjoyed fresh, but you can prepare components ahead.
- Serving: Cut into generous, rustic wedges. The textures are meant to be a little messy, embracing its homemade charm.
- Storage: The assembled pavlova is best consumed the same day it’s made for optimal crispness. However, leftovers keep well in an airtight container in the refrigerator for up to 4 days; the meringue will soften over time. Meringue discs can be stored in an airtight container at room temperature for up to 1 day. Raspberry curd can be made up to 4 days ahead and stored in the fridge.
- Variations:
- Fruit: Experiment with other berries like strawberries, blueberries, or a vibrant mix of seasonal fruits.
- Curd: Swap the raspberry curd for lemon, passion fruit, or even orange curd for a different citrusy twist.
- Chocolate Only: For serious chocolate lovers, omit the fruit and add extra chocolate curls or a rich fudge sauce.
- Nuts/Caramel: Introduce toasted slivered almonds, pistachios, or a drizzle of homemade salted caramel sauce.
- Individual Servings: Create smaller, individual pavlova nests for an elegant single-serving dessert.
Nutrition Information
Please note that the following nutrition information is an estimate. This chocolate pavlova with raspberries is a rich, decadent dessert, not intended as a health food.
| Component | Estimated Value (per serving) |
|---|---|
| Calories | 450-550 kcal |
| Fat | 25-35g |
| Carbohydrates | 50-60g |
| Protein | 5-8g |
Disclaimer: Nutritional values are approximate and may vary based on exact ingredient brands and preparation methods. This is a treat to savor!
Frequently Asked Questions
Can I make the chocolate pavlova ahead of time?
You can bake the meringue discs up to one day in advance and store them at room temperature. Prepare the raspberry curd up to four days ahead. Assemble the entire chocolate pavlova with raspberries within a few hours of serving for the best texture.
Why did my pavlova collapse or get sticky?
Common reasons include high humidity, underwhipped egg whites, or not allowing the pavlova to cool slowly in the oven. Ensure your equipment is grease-free for stable meringue.
Can I use frozen raspberries for the curd?
Yes, you absolutely can! Just be sure to defrost them thoroughly and drain any excess liquid before puréeing them for the curd.
Conclusion
This stunning chocolate pavlova with raspberries is more than just a dessert; it’s a testament to simple elegance and delicious indulgence. With its beautiful layers of crisp meringue, tangy raspberry curd, and rich chocolate, it promises a memorable grand finale to any meal.
Don’t be intimidated by its impressive appearance; our step-by-step guide makes this showstopping treat accessible for any home baker. Go ahead, create this exquisite dessert and share a truly unforgettable experience with your loved ones!
Chocolate Pavlova with Raspberries
Ingredients
Equipment
Method
- Preheat oven to 300°F (150°C). Trace three 8-inch circles on parchment. Turn sheets pencil-side down and place on baking trays.
- Beat egg whites until peaks form. Gradually add 1.5 cups sugar. Fold in salt, vinegar, sifted cocoa, and 2 oz chopped chocolate.
- Dollop onto prepared parchment and shape into discs. Reduce oven to 250°F (120°C) and bake for 75 minutes. Cool in oven.
- Blend raspberries and strain. In a bowl, combine 1/2 cup puree, lemon juice, sugar, and yolks. Cook over simmering water until thick.
- Remove from heat, stir in butter, and chill over ice bath until cooled and thickened. Set aside.
- To make ganache: pour 3/4 cup hot cream over 4 oz chopped chocolate. Let sit, then whisk until glossy. Cool slightly.
- Whip remaining 1 1/4 cups cream with 2 tsp sugar and vanilla to soft peaks.
- Layer pavlova discs with curd, whipped cream, and ganache. Repeat for 3 layers. Top with raspberries and powdered sugar.
- Chill assembled pavlova for 1–2 hours before serving. Cut with a serrated knife.
Nutrition
Notes
- Use room temperature egg whites for best volume.
- Ensure mixing bowls are grease-free for stable meringue.
- Granulated sugar is essential for structure; balsamic vinegar adds depth.
- You can swap fresh raspberries with defrosted ones.
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