Chocolate Raspberry Pavlova

During any given activity throughout the day–whether it’s buying a coffee, standing in line at the bank or boarding a plane–if you stop and look around you’ll no doubt see several people around you reading their messages on their smart phones.  Guess it is not surprising that 2.8 million emails are sent every second.

I read an article on a recent flight that underscored the importance of “disconnecting” while on vacation–that we need to savour each moment and not worry about “reporting” on the moment through social media, so that we can participate fully in our “real-life” relationships.

Can you tell that I took this message to heart? It helps to explain why I haven’t been posting and commenting recently. I’ve just returned from a week’s vacation in cottage country and I was “unplugged” for most of the week. (Okay, I did spend an hour one day commenting while the kids where kayaking with their dad.)

Now that I’m recharged (and excited to get cooking again) I want to share this Chocolate Raspberry Pavlova recipe with you. I make it every summer and it is always a crowd favourite. I made it a few weeks a go for a farewell dinner for our good friends who moved back to Israel after living in Canada for four years. We had a wonderful night, even though it was very sad to say good-bye. I’ll think of them whenever I make this pavlova from now on.

The best part about this pavlova is the fudgey chocolately centre that is quite unexpected the first time you take a bite. It’s the reason that the ponytails LOVE this dessert!

 

Chocolate Raspberry Pavlova

 Very slightly adapted from Nigella Lawson, Forever Summer

 For the chocolate meringue base:

  • 6 egg whites
  • 1 ½ cups sugar
  • 3 tbsp cocoa powder, sieved
  • 1 tsp balsamic vinegar
  • 2 ounces semi-sweet chocolate, chopped

 For the topping:

  • 2 cups whipping cream
  • 2 tbsp sugar
  • 12 – 18 oz raspberries (2 to 3 containers; 6 ounces each)
  • 2-3 tbsp grated semi-sweet or dark chocolate

Preheat oven to 350° and line a baking tray with parchment paper.

Beat the egg whites until peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.

Heap the meringue mixture on to a baking sheet in a 9 inch circle, smoothing the sides and top.

Place in the oven, then immediately lower temperature to 300° and cook for 60 to 75 minutes. It should look crisp around the edges and be dry on top. It is slightly squishy when you push down on the top. Turn the oven off and open the door slightly and let cool completely.

To serve, place the meringue on a large flat-bottomed plate. Whisk the whipping cream until thick. Add sugar. Pile the whipped cream on top of meringue, then add the raspberries. Grate the chocolate over the top.

NOTES:

  • Don’t forget to turn the oven down to 300° when you put the pavlova in the oven!
  • I’ve made this several times each summer for many years now and the meringue always cracks. Don’t worry, it still looks great once you add the whipped cream and raspberries.
  • Be sure to wash the raspberries well in advance of making this and place them on a paper towel to dry. This will ensure that the raspberries don’t run when you place them on the whipped cream.
  • I used 2 containers of raspberries this time, but normally I like to use 3 so that the raspberries are densely piled on the pavlova.
  • I also usually grate the chocolate into curls, but I was in a hurry to serve this and just finely grated the chocolate. The chocolate curls look more impressive, if you have time.
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46 Comments on “Chocolate Raspberry Pavlova”

  1. Alex says:

    It turns out I have all the ingredients at home. Maybe this week I’ll make one myself. 🙂 The photos are lovely.

  2. Ameena says:

    I try to unplug. I really do! But then work beckons…as does Bill Pay, CNN.com, Google Reader, and sometimes even People.com.

    Love the pavlova…I’ve never had one before. The ponytails are lucky little girls.

    • I’m the same….during “regular” life I have the computer going every night. It was a real treat to take a break during our holidays this summer. I feel refreshed now (which should last a day or two!) Not sure that the ponytails feel particularly lucky….perhaps I should share you comment with them!

  3. Karista says:

    I love pavlova but rarely make it. This looks divine Barb and something my family would love. And how fun for the holidays too! Unplugging once in a while is essential to sanity! I do the same if we go away for a weekend trip as we didn’t take a long vacation this summer. I usually unplug during all holidays and my children’s birthdays. And sometimes on the weekends just because my head is spinning!!

    • I know what you mean about weekends….sometimes it all gets to be a bit much!

      I also agree that unplugging is the key to sanity. We all take on so much in our day-to-day that we really do need a total break every now and again!

  4. sweetaddict says:

    This looks amazing. If it wasn’t nearly 10 p.m., I would make this right now! I’ll make it tomorrow, yum!

  5. Your photos look so amazing 😀
    I love the pavlova recipe!

    Cheers
    Choc Chip Uru

  6. Sissi says:

    What a funny coincidence! You also post something with raspberries. Can you believe I have never had Pavlova? It has always looked very intimidating and impressive. Your beautiful Pavlova seems delightfully sticky and chocolatey. Chocolate and raspberries can only taste heavenly.

    • Yes that is a coincidence Sissi! Your dessert looked really impressive (I had a quick peek while away) and I must go back and check out the recipe. I had a question about your almond ingredient. You must try to make a pavlova — you’ll be surprized how straightforward it is. As I mentioned, mine always cracks but it seems to be normal for this to happen. Once you get all the toppings on there it doesn’t really matter!

  7. Eva Taylor says:

    Glad you had a lovely holiday, Barb. This Pavlova sounds wonderful; of course anything with chocolate and raspberries are a wonderful combo. And it’s so pretty too.

  8. What a beautiful dessert. If the rest of the meal was a lovely, your friends must have had a hard time saying goodbye.

  9. Oh my, what a gorgeous dessert, Barb. I’ve never made Pavlova but am bookmarking this one to try at some point…it looks divine! I know what you mean about unplugging. I’m about to have to do that for a week for the most part. I hope you had a wonderful vacation!

  10. D’oh! I still need to make my Nigella submission for this month. Thanks for the reminder!

  11. glamorous glutton says:

    Sometimes it’s almost more stressful to disconnect while you imagine the mound of emails waiting for your return. The chocolate pavlova looks divine, definitely one to try. GG

  12. Very interesting with the balsamic vinegar and so beautifully presented.

  13. Ali says:

    I love Pavlova but have never tried one with chocolate in it…this looks great!

  14. Norma Chang says:

    Gorgeous dessert, love that it has a fudgey chocolately centre. I too was surprised at the addition of balsamic vinegar to the meringue base.

  15. This looks like a piece of heaven! Amazing!!!

  16. Yes please! I would LOVE me some of this. I love chewy meringue, it’s my favourite times a million =D

  17. Chocolate, cream & raspberries are the kind of thing sweet, fluffy dreams are made of! I love the tart and sweet flavours and a pav is always a winner for me too, gorgeous! 😉

  18. Kristy says:

    You know we’re cooking Australian recipes right now….Perfect timing! 🙂 I’m so glad you disconnected for a while on your vacation. I need to do that one of these days. It sounds like heaven!

  19. I LOVE pavlova but I’ve never made a chocolate one. I’ve made and plain one and topped it with chocolate cream though. This looks fantastic!

  20. I love pavolva but have never made it at home! I think I need to try this chocolate pavlova.
    I think you are totally right about the fact that disconnecting for a while can indeed be liberating and recharging for sure

  21. Carolyn Chan says:

    That pavlova looks divine ! The texture looks almost…chewy ? Which would be such an awesome combination paired with the light whipped cream.

  22. […] Barb’s Chocolate Raspberry Pavlova […]

  23. […] it forced being “unplugged” the entire time I was on vacation (see Barb’s note at Profiteroles and Ponytails about the advantages and necessities of unplugging now and then). Actually, that really […]

  24. Yum, yum, yum, YUM! 😀 Chocolate, berries, pavlova 😀 Bookmarked for baking-very-soon! 😀

  25. musingmar says:

    Greetings from down the highway in London! I just discovered your blog and am looking forward to following. I have to admit, while the name of your blog caught my eye, it’s this gorgeous chocolate pavlova that really drew me in. I’ve posted a few of Nigella’s recipes myself, and I’ve no doubt that this one must be made in my kitchen, soon!


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