Chocolate Pavlova with Mascarpone and Raspberries
This Chocolate Pavlova is a show-stopper! Crispy chocolate meringue topped with creamy mascarpone and fresh raspberries creates a delightful dessert experience.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Baking Sheet
- Parchment Paper
- Spatula
Ingredients
- 6 large Egg whites at room temperature
- 1 cup Granulated sugar (300g)
- 1 pinch Cream of tartar
- 1/4 cup Cocoa powder sifted (21.5g)
- 2 ounces Bittersweet chocolate finely chopped (56.7g)
- 2 cups Mascarpone cheese (450g)
- 1/3 cup Heavy cream (79.33ml)
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract (1.5 teaspoons)
- Fresh raspberries for topping
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Generously scatter fresh raspberries over the mascarpone cream. You can also add a sprinkle of cocoa powder or chocolate shavings for extra flair.
- Slice into the pavlova and serve immediately. Enjoy the delightful combination of textures and flavors in every bite!
Notes
- Enjoy the pavlova the same day for the best texture.
- Store the meringue base in an airtight container at room temperature for up to 2 days.
- Assemble the pavlova just before serving to avoid sogginess.