Chocolate Pavlova with Mascarpone and Raspberries

If you’re searching for a dessert that feels luxurious yet is surprisingly simple to make, look no further than Chocolate Pavlova with Mascarpone and Raspberries. This delightful dessert features a crispy chocolate meringue shell that gives way to a soft, marshmallow-like interior, topped with smooth mascarpone cream and vibrant, juicy raspberries. Each bite is an explosion of flavors and textures that will leave your guests in awe. Whether it’s a special occasion or just a treat for yourself, this Chocolate Pavlova is bound to impress.

Why Cooks Rave About It

Chocolate Pavlova with Mascarpone and Raspberries has become a favorite among bakers for several reasons. First, the meringue base is a unique twist on the classic pavlova, incorporating cocoa for a rich flavor that elevates this dessert to new heights. The contrast between the crunchy exterior and the soft interior adds depth, while the sweetness of the mascarpone and the tartness of the raspberries create a harmonious balance. Plus, it’s naturally gluten-free, making it a perfect option for those with dietary restrictions. It’s a show-stopper that’s as beautiful as it is delicious, making it a must-try for any dessert lover.

What We’re Using

• 6 egg whites, at room temperature
• 1 cup (300g) granulated sugar
• Pinch of cream of tartar
• 1/4 cup (21.5g) cocoa powder, sifted
• 2 ounces (56.7g) bittersweet chocolate, finely chopped
• 2 cups (450g) mascarpone cheese
• 1/3 cup (79.33ml) heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon (1.5 teaspoons) vanilla extract
• Fresh raspberries, for topping

Equipment at a Glance

• Mixing bowls – For combining ingredients.
• Whisk or electric mixer – For whipping egg whites to stiff peaks.
• Baking sheet – To hold the pavlova while it bakes.
• Parchment paper – To prevent sticking and allow for easy removal.
• Spatula – For spreading the meringue and folding in the mascarpone.

How to Prepare Chocolate Pavlova with Mascarpone and Raspberries

Step 1: Preheat the Oven

Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a circle about 9 inches in diameter on the paper as a guide for shaping your pavlova.

Step 2: Whip the Egg Whites

In a clean mixing bowl, add the room-temperature egg whites and a pinch of cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form.

Step 3: Add Sugar Gradually

Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high and whip until the mixture is glossy and stiff peaks form, about 5-7 minutes.

Step 4: Incorporate Cocoa and Chocolate

Gently fold in the sifted cocoa powder and finely chopped bittersweet chocolate using a spatula. Be careful not to deflate the egg whites; the mixture should remain airy.

Step 5: Shape the Pavlova

Spoon the chocolate meringue onto the prepared parchment paper, using the circle you drew as a guide. Create a slight well in the center to hold the mascarpone filling later.

Step 6: Bake the Pavlova

Place the baking sheet in the preheated oven and bake for 1 hour. Once the time is up, turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. This helps prevent cracks.

Step 7: Prepare the Mascarpone Cream

In a mixing bowl, combine the mascarpone cheese, heavy cream, granulated sugar, and vanilla extract. Whip until soft peaks form and the mixture is smooth and creamy.

Step 8: Assemble the Pavlova

Once the pavlova is completely cool, gently transfer it to a serving platter. Spoon the mascarpone cream into the center of the pavlova, filling the well you created earlier.

Step 9: Top with Raspberries

Generously scatter fresh raspberries over the mascarpone cream. You can also add a sprinkle of cocoa powder or chocolate shavings for extra flair.

Step 10: Serve and Enjoy

Slice into the pavlova and serve immediately. Enjoy the delightful combination of textures and flavors in every bite!

Budget & Availability Swaps

• Mascarpone Cheese: Can be substituted with cream cheese or a thick Greek yogurt for a lighter option.
• Bittersweet Chocolate: Use semi-sweet chocolate if that’s what you have on hand; the taste will vary slightly but still be delicious.
• Fresh Raspberries: If raspberries are out of season, consider using frozen ones, which can be just as tasty when thawed.
• Granulated Sugar: You can replace granulated sugar with coconut sugar for a more caramel-like flavor.

Steer Clear of These

• Do not use cold egg whites; they whip up better at room temperature.
• Avoid overmixing the meringue after adding cocoa and chocolate to maintain the airy texture.
• Skip using fresh fruit that is overly ripe or mushy, as this can affect the overall presentation and flavor.

Best Ways to Store

The pavlova is best enjoyed the same day it’s made. If you need to store it, keep the meringue base in an airtight container at room temperature for up to 2 days. The mascarpone cream can be refrigerated for up to 2 days, but it’s best to assemble the pavlova just before serving to prevent the meringue from becoming soggy. If you have leftover pavlova, store it in the refrigerator but expect some texture changes the following day.

Chocolate Pavlova with Mascarpone and Raspberries Q&A

Can I make the pavlova ahead of time?

Yes, you can prepare the pavlova base a day in advance and store it in an airtight container at room temperature. Just add the mascarpone and raspberries before serving for the best texture.

What can I do if my pavlova cracks?

Cracks are common with pavlova. If this happens, don’t fret! You can cover the cracks with the mascarpone cream and raspberries, which will hide any imperfections.

Can I use other fruits instead of raspberries?

Absolutely! Strawberries, blueberries, or even sliced kiwi would work wonderfully as toppings for your pavlova, adding a different flavor profile.

Why did my pavlova collapse?

A collapse can occur if the meringue is undercooked or if the egg whites weren’t beaten to the right consistency. Ensure you whip the egg whites to stiff peaks and allow the pavlova to cool properly in the oven.

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Let’s Eat

This Chocolate Pavlova with Mascarpone and Raspberries is not just a dessert; it’s an experience that combines elegance with comfort. Each element complements the others beautifully, creating a dish that will have everyone raving. The airy chocolate meringue, the luscious mascarpone, and the bright raspberries come together in a way that makes each bite unforgettable. So gather your ingredients, follow the steps, and prepare to indulge in this decadent treat. You deserve it!