I love love love Pavlova and any sort of meringue, this is something that I inherited from my mother who along with me is the number 1 fan of the dish.
Pavlova was created in either Australia or New Zealand (sources disagree) in honour of the Russian ballet dancer Anna Pavlova.
Pavlova is a meringue case, filled with whipped cream and topped with fruit. In my opinion the perfect Pavlova will have a crisp outside and a soft marshmallowly filling.
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Table of Contents
Chocolate Pavlova
Pavlova - our favourite dessert. Easy to prepare ahead, too!
Servings: 6 people
Ingredients
- 3 egg whites
- 6 oz white sugar
- 2 tbs Cocoa Powder
- 1 tsp Balsamic Vinegar
- Thick Double Cream
- Fruit to decorate – Berries (Tropical, Nectarines - to taste)
Instructions
- Preheat oven to GM2/150C/300F
- Whisk the egg whites until stiff and in peaks, slowly spoon in the sugar and cocoa and vinegar whisking all the time. When mixture is glossy and standing in peaks – this will take about 5 to 10 minutes, turn out onto a sheet of parchment on a flat baking tray.
- With the spoon shape into a circle about 6” across and build the sides up to hold the cream and fillings.
- Place in the preheated oven and immediately turn down to GM1/140C/275F.
- Depending on the oven, weather, size of egg the Pavlova will take between 40mins to an hour to cook – when done it will be crisp and hard when tapped, but still soft in the middle. Turn the oven off and leave the Pavlova in it to cool. I usually leave it overnight.
- Up to an hour before serving, peel the Pavlova from the baking parchment, fill with whipped cream and top with your choice of fruit. A non filled Pavlova will keep for several days in an air-tight tin.
- A mix of cream and chestnut puree topped with toasted nuts makes for an indulgent alternative filling.
Notes
Some recipes include a spoon of cornflower as well as the vinegar I have tried all combinations and personally do not think that it makes any difference to the finished pudding, the balsamic is included here for colour and flavour. For a non chocolate Pavlova I leave it out.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Chocolate Pavlova
Amount Per Serving
Calories 307
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 68mg23%
Sodium 44mg2%
Potassium 103mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 745IU15%
Vitamin C 0.9mg1%
Calcium 37mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
Share by TextThe left over egg yolks can be used for a Spanish omelette or tortilla; or freeze egg whites when you are using yolks in a recipe. They freeze well, but need to be at room temperature to whisk.
Read more about how easy making pavlova is here.
abby
welcome back! this sounds fabulous. like you i’m a real meringue fan and would happily eat it all the time – preferably with cream and berries.
Antonia
Chocolate pavlova? Now there is a great idea. Pavlova is one of my all-time favourite make-it-blindfolded type recipes. But never have I encountered a chocolate version – must give it a try. Especially with chestnut puree – makes me think of Christmas! Pleased to have discovered your blog!