Pavlova with Chocolate Cream and Raspberries
Crisp meringue, rich chocolate cream and fresh raspberries make this pavlova a dessert with real wow factor. This recipe for pavlova with chocolate cream and ra…
Ingredienser
Instructions
Whip the egg whites until stiff in a clean bowl.
Add the sugar little by little while whipping well between each addition. Continue whipping for about 5 minutes after all the sugar has been added, until the meringue is glossy and firm.
Add white wine vinegar and cornstarch, and whip gently for about 10 seconds until mixed in.
Line a baking tray with parchment paper. Shape the meringue into a circle of about 22 cm.
Preheat the oven to 160 degrees. Place the meringue in the oven and lower the temperature to 100 degrees.
Bake the meringue for about 90 minutes. Turn off the oven, open the door slightly and let the base cool in the oven.
Whip cream, sugar and cocoa into a rich chocolate cream.
Spread the chocolate cream over the cooled meringue base.
Top the pavlova with raspberries and roughly chopped pecans just before serving.
Nutrition per serving
Energi ca. 3039 kcal
Protein 69.0 g
Fett 182.8 g
Karbohydrater 391.9 g
Fiber 90.9 g
Sukker 231.8 g
Salt 1.9 g
Tips & tricks
Top the pavlova just before serving. This keeps the meringue crisper and prevents the cream and berries from softening the base too early, especially if it will sit on a dessert table.
Did you know?
Pavlova gets its classic contrast from crisp meringue outside and a soft center inside. Chocolate cream and raspberries create a good balance between sweetness, richness and fresh acidity. Pecans add nutty crunch that makes the dessert more interesting in texture.
