CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
- Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
- Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
- Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
- Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
- Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
- Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
PAVLOVA WITH RASPBERRIES
This is a great recipe for Easter. I love making as many egg-related dishes as I can. This is a light dessert that can be paired with a number of different fruits. My favorite is any kind of berry; especially raspberries and blackberries. You can make the whole dessert in advance and just assemble when ready to serve. Whipped cream is the traditional companion, but a scoop of sorbet or ice cream would be great too.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate.
- Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure.
- Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round.
- Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes.
- Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.
CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE
Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.
Provided by Melissa Clark
Categories project, dessert
Time 4h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
- Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
- Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
- Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
- Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
- Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
- Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
- Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
- Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams
CHOCOLATE PAVLOVA
Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
Provided by Olga D
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
- Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
- Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g
CHOCOLATE PAVLOVA WITH RASPBERRIES
Though the origins of the Pavlova are sometimes disputed, Australia or New Zealand, there is no doubt that this dessert from down under is a treat. This particular variation comes from Canadian Living on yields a delectable crisp shell and a soft gooey center. Worried about the calories? My friends on the Aussie/NZ inform me its best to use less whipped cream than to use lower calorie substitute. Guessing you could make some elegant individual pavlovas but would need to adjust baking time.
Provided by justcallmetoni
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees, placing rack at the center of your oven.
- Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet.
- If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess.
- Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate.
- Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream.
- Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven.
- Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream.
- Serve immediately.
Nutrition Facts : Calories 261.5, Fat 11.5, SaturatedFat 7, Cholesterol 40.8, Sodium 53.2, Carbohydrate 37.9, Fiber 2.1, Sugar 34.1, Protein 4
CHOCOLATE PAVLOVA WITH RASPBERRIES AND CREAM
Make and share this Chocolate Pavlova With Raspberries and Cream recipe from Food.com.
Provided by Cupcake-Princess
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. On a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue.
- In a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle vineger, cocoa, and chocolate over meringue. Gently fold everything together until cocoa is mixed inches.
- Mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. Place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. It should look dry and crisp on top, but look gooey inside. Turn of the oven and open the door slighty, let the pavlova cool completley in the oven.
- When your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. Keep leftovers in the fridge.
Nutrition Facts : Calories 198.1, Fat 4, SaturatedFat 2.5, Sodium 43.2, Carbohydrate 40.9, Fiber 1.9, Sugar 37.7, Protein 4
More about "chocolate pavlova with raspberries recipes"
CHOCOLATE RASPBERRY PAVLOVA | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
Servings 8-10
DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM
From onceuponachef.com
RASPBERRY PAVLOVA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE: CHOCOLATE RASPBERRY PAVLOVA - FOLDED HILLS
From foldedhills.com
CHOCOLATE AND RASPBERRY PAVLOVA - SUNSHINE'S KITCHEN
From sunshineskitchen.com
CHOCOLATE PAVLOVA RECIPE - BROWN EYED BAKER
From browneyedbaker.com
CHOCOLATE RASPBERRY PAVLOVA - BS IN THE KITCHEN
From bsinthekitchen.com
DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM …
From jewishfoodexperience.com
NIGELLA LAWSON’S CHOCOLATE RASPBERRY PAVLOVA
From deliciousmagazine.co.uk
CHOCOLATE PAVLOVA WITH WHIPPED CREAM AND RASPBERRIES
From simplyrecipes.com
CHOCOLATE PAVLOVA WITH RASPBERRIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AustralianTotal Time 3 hrs 30 minsCategory DessertCalories 427 per serving
CHOCOLATE PAVLOVA WITH RASPBERRIES - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
CHOCOLATE AND RASPBERRY PAVLOVAS - DONNA HAY
From donnahay.com.au
CHOCOLATE RASPBERRY PAVLOVA | RECIPE | PAVLOVA RECIPE, RASPBERRY ...
From pinterest.ca
CHOCOLATE RASPBERRY PAVLOVA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHOCOLATE PAVLOVA WITH STRAWBERRIES - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
RASPBERRY AND WHITE CHOCOLATE PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
BETH'S CHOCOLATE RASPBERRY PAVLOVA RECIPE - YOUTUBE
From youtube.com
CHOCOLATE PAVLOVA - EIGHT FOREST LANE
From eightforestlane.com
CHOCOLATE AND RASPBERRY PAVLOVAS | DESSERT RECIPES
From goodto.com
CHOCOLATE PAVLOVA WITH RASPBERRIES RECIPE / RIVERFORD
From riverford.co.uk
RASPBERRY CHOCOLATE PAVLOVA - THE STAFF CANTEEN
From thestaffcanteen.com
WHITE CHOCOLATE PAVLOVA WITH MIXED BERRIES - BETWEEN2KITCHENS
From between2kitchens.com
CHOCOLATE PAVLOVA WITH RASPBERRIES | FOOD TO LOVE
From foodtolove.co.nz
FROM OUR KITCHENS: CHOCOLATE RASPBERRY PAVLOVA | BE READY
From lethbridgecollege.ca
PAVLOVA WITH CHOCOLATE GANACHE AND RASPBERRIES | BAKER BETTIE
From bakerbettie.com
CHOCOLATE PAVLOVA WITH WHIPPED CREAM AND RASPBERRIES - VIEW …
From jenpros.com
CHOCOLATE PAVLOVA WITH RASPBERRIES (GF) - KEVIN LEE JACOBS
From agardenforthehouse.com
RASPBERRY CHOCOLATE PAVLOVA - FEASTING IS FUN
From feastingisfun.com
CHOCOLATE PAVLOVA WITH FRESH RASPBERRIES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHOCOLATE PAVLOVA WITH RASPBERRY COULIS - CAKE BAKING
From cakebaking.net
STRAWBERRY BLUEBERRY CHOCOLATE PAVLOVA - RELUCTANT ENTERTAINER
From reluctantentertainer.com
NIGELLA'S CHOCOLATE & RASPBERRY PAVLOVA | VIDEOS | NIGELLA LAWSON
From nigella.com
DOUBLE CHOCOLATE PAVLOVA WITH RASPBERRY CREAM - A GOURMET …
From agourmetfoodblog.com
RASPBERRY-CHOCOLATE PAVLOVA RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
STRAWBERRY TOPPED CHOCOLATE PAVLOVA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHOCOLATE RASPBERRY PAVLOVA - CELEBRATION GENERATION
From celebrationgeneration.com
CHOCOLATE PAVLOVA WITH RASPBERRY & PISTACHIO RECIPE | NOMAD …
From nomadchocolate.com
DARK CHOCOLATE RASPBERRY PAVLOVA - THE SAUCY FIG
From thesaucyfig.com
RASPBERRY CHOCOLATE PAVLOVA DESSERT - CREATIVE CULINARY
From creative-culinary.com
DARK CHOCOLATE RASPBERRY PAVLOVA - KNEAD SOME SWEETS
From kneadsomesweets.com
CHOCOLATE PAVLOVA WITH SHAVED CHOCOLATE AND …
From foodnetwork.ca
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #south-west-pacific #desserts #eggs-dairy #fruit #australian #canadian #oven #dinner-party #kid-friendly #chocolate #eggs #dietary #low-sodium #new-zealand #low-in-something #berries #raspberries #taste-mood #sweet #equipment #small-appliance #mixer #presentation #served-cold #4-hours-or-less
You'll also love