Chocolate Pavlova with Mascarpone and Raspberries
This coming Sunday is Mother’s Day (already!), so this week I’m sharing recipes that I think would be perfect for celebrating Mom.
First up is this amazing chocolate pavlova. A couple of years ago, I shared a traditional pavlova recipe that was served with fresh whipped cream and fruit. It was unlike anything I had tasted before, and I loved it. I saw some chocolate pavlovas floating around, but it wasn’t until I spied the Snickers and Brownie Pavlova from Bakers Royale that I became totally enamored with the idea of making a chocolate pavlova. I ended up finding a recipe for a chocolate pavlova on an Australian magazine’s website; I did some playing around and merged it with the recipe I already had to create this fabulous chocolate version.
This chocolate version is created the exact same way as the basic pavlova, except for one key difference: once the egg whites and sugar have been whipped to stiff, glossy peaks, a small amount of cocoa powder and finely chopped chocolate is folded into the meringue before it’s baked. The result is amazing. While the cocoa powder gives a subtle chocolate flavor, the best part is the finely chopped chocolate – it created little pockets of melted chocolate throughout the entire pavlova. That, paired with the light-as-air, crispy exterior is a fabulous combination.
The chocolate pavlova is topped with a mascarpone whipped cream (although you could substitute regular whipped cream) and fresh raspberries. It makes for a very light dessert that is full of wonderful flavors; it’s perfect for spring and perfect for celebrating Mother’s Day!
Chocolate Pavlova with Mascarpone and Raspeberries
For the Pavlova:
- 6 egg whites, at room temperature
- 1½ cups (300 g) granulated sugar
- Pinch cream of tartar
- ¼ cup (21.5 g) cocoa powder, sifted
- 2 ounces (56.7 g) bittersweet chocolate, finely chopped
For the Topping:
- 2 cups (450 g) mascarpone cheese
- ⅓ cup (79.33 ml) heavy cream
- 3 tablespoons granulated sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- Fresh raspberries
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and draw a 9-inch circle in the middle. Grease the circle, then dust with flour, tapping off any excess.
- Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Gradually add the granulated sugar and beat for 10 minutes, or until the sugar has dissolved. Add the cream of tartar and beat for one additional minute. Gently fold in the cocoa powder and chopped chocolate. Spoon the mixture onto the circle, using a spatula to smooth the sides and top.
- Place in the oven and immediately reduce the temperature to 250 degrees F. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until dry and firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavolva to cool completely in the oven.
- When ready to serve, beat the mascarpone, heavy cream, sugar and vanilla extract on medium-high speed until the mixture is thickened and smooth.
- Transfer the pavlova to a serving plate. Top with the mascarpone and fresh raspberries. Leftovers can be stored in the refrigerator for up to 2 days.