Chocolate Pavlova (Chocolate Merengue Nest)

Chocolate pavlova topped with blackberry, cherry, raspberry, and strawberry.

Chocolate Pavlova (Chocolate Merengue Nest)

A decadent homemade chocolate pavlova - fluffy, crispy cocoa meringue topped with whipped cream & berries, the perfect gluten-free dessert for any special occasion!

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Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time: 5

Cook Time: 1 15

Total Time: 1 20

Servings:

Calories: 123kcal

Author: Max

Equipment

baking sheet
baking tray
oven

Ingredients

6 large egg whites 180g, at room temperature
1 ½ cups + 2 tablepsoons superfine sugar 340g (divided)
pinch of cream of tartar
¼ cup cocoa powder, sifted 3 tablespoons + 1 tablespoon (divided)
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 teaspoons cornstarch
1 cup heavy cream, for topping 240ml
Fresh berries strawberries, raspberries, or mixed berries for topping
Chocolate shavings or cocoa powder as garnish

Instructions

Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
In a large, clean, and dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, about a tablespoon at a time, and continue beating until the meringue is glossy and holds stiff peaks.
Sprinkle the sifted cocoa powder, cream of tartar, vanilla extract, vinegar, and cornstarch over the meringue. Fold everything in gently with a spatula until the cocoa is thoroughly mixed in.
Spoon the meringue onto the parchment paper, forming a circle about 9 inches in diameter. Use a spatula to shape the edges and make a slight well in the center to hold the toppings later.
Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for about 1 hour and 15 minutes, or until the pavlova is dry to the touch.
Turn off the oven and let the pavlova cool completely inside with the door slightly ajar. This can take a couple of hours and helps prevent cracking.
Once the pavlova is cool, carefully transfer it to a serving plate. Whip the tablespoon of cocoa powder and heavy cream with the 2 tablespoons of sugar until soft peaks form, and spoon it over the top of the pavlova.
Garnish with fresh berries and chocolate shavings or a dusting of cocoa powder just before serving.

Notes

Clean Egg Whites: Make sure there's not a trace of yolk in your whites and that your mixing bowl and beaters are absolutely clean; any fat can prevent the egg whites from reaching their full volume.

Don't Rush: Be sure to add the sugar slowly to the egg whites. Rushing this step can cause the meringue to weep or collapse.

Keep it Dry: Don't skip the long drying & cooling step in the oven; it's crucial for a crack-free pavlova. If it's a humid day, the pavlova might take a bit longer to dry out in the oven, so keep an eye on it and adjust the time as needed.

Assembly Process: Pavlova is best when assembled close to serving time to maintain the crispness of the meringue. The cream and berries can make it soggy if they sit on it for too long.

Nutrition