SarahThis chocolate raspberry pavlova dessert recipe is a delicious dessert treat which has a unique taste which will sure make anybody’s mother watered. Because pavlova is a tasty baked meringue dessert, which chewy on the inside and crispy on the outside.
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If you want to enjoy a perfect and new level taste then this chocolate raspberry pavlova is the best dessert to choose. This is a next level dessert with chocolate ganache, fresh raspberry sauce, whipped cream, and a new chocolate meringue. Try this tasty delight at your home as a New Year dish and serve to your family and friends and enjoy the tasty treat.
How to Make Chocolate Raspberry Pavlova Dessert Recipe
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This chocolate raspberry pavlova dessert recipe is a delicious dessert treat which has a unique taste which will sure make anybody’s mother watered. Because pavlova is a tasty baked meringue dessert, which chewy on the inside and crispy on the outside.
How to Make Chocolate Raspberry Pavlova Dessert Recipe
|
Rate this recipe!
|
Print Recipe
|
This chocolate raspberry pavlova dessert recipe is a delicious dessert treat which has a unique taste which will sure make anybody’s mother watered. Because pavlova is a tasty baked meringue dessert, which chewy on the inside and crispy on the outside.
| Servings | Prep Time | Cook Time | Passive Time |
| 8 | 20minutes | 3hours | 3:20hours |
| Servings | Prep Time |
| 8 | 20minutes |
| Cook Time | Passive Time |
| 3hours | 3:20hours |
Nutrition Facts
How to Make Chocolate Raspberry Pavlova Dessert Recipe
Amount Per Serving
Calories 495 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 44mg 15%
Sodium 132mg 6%
Potassium 156mg 4%
Total Carbohydrates 78g 26%
Dietary Fiber 3g 12%
Sugars 71g
Protein 6g 12%
Vitamin A 9%
Vitamin C 0.3%
Calcium 3%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- For the Pavlova:
- 6 egg whites
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 2 tsp balsamic vinegar
- 1 1/2 teaspoon cornstarch
- 1/4 cup cocoa powder
- Ganache for topping
- Raspberry sauce for topping
- raspberries for topping
- For the Raspberry Sauce:
- 1 pint raspberries
- 1/4 cup sugar
- For the Ganache:
- 4 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Nutrition Facts
How to Make Chocolate Raspberry Pavlova Dessert Recipe
Amount Per Serving
Calories 495 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 44mg 15%
Sodium 132mg 6%
Potassium 156mg 4%
Total Carbohydrates 78g 26%
Dietary Fiber 3g 12%
Sugars 71g
Protein 6g 12%
Vitamin A 9%
Vitamin C 0.3%
Calcium 3%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions
- Preheat oven to 250F. Line a baking sheet with parchment paper and set aside.
- Place the sugar in your food processor and process until very fine, about 2 minutes. Alternatively, you can purchase superfine sugar.
- In the bowl of a stand mixer fit with the whisk attachment, beat the egg whites and cream of tartar on medium speed until you have soft peaks.
- Increase the speed to medium-high and begin adding the sugar 1 TBSP at a time until the meringue is shiny and holds stiff peaks. The meringue should feel smooth between your fingers and not gritty.
- Add the vanilla extract and vinegar and beat until combined. Lightly spoon the cocoa powder and cornstarch over the top of the meringue and fold it in with a rubber spatula.
- Gently pile the meringue onto the parchment paper either in one large circle or in two smaller circles. Use an offset spatula to smooth out the meringue. It does not need to be perfect, some swirling looks quite nice.
- Bake for about 60 minutes if you divided the meringue in two or 75 minutes if you kept it as one. The outside should feel dry and firm but the inside will be soft and moist. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven for about two hours.
- Just before serving gently place the meringue on your serving plate. Top with whip cream, ganache, raspberry sauce, and fresh raspberries.
For the Raspberry Sauce:
- Add the raspberries and sugar to a saucepan and bring to a simmer. Smash some of the raspberries with a spoon and cook until the mixture begins to thicken and is syrupy. Cool before using.
For the ganache:
- Heat the cream in a small saucepan over medium-low heat until simmering and almost boiling. Meanwhile, put the chocolate chips in a mixing bowl.
- Pour the cream over the chocolate chips and let it sit for about 2 minutes.
- Put your whisk into the center of the bowl and begin whisking from the center working your way out until the ganache becomes smooth.
Recipe Notes
Serve and Enjoy with your family.
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