This Chocolate Pavlova recipe is a special treat for all you chocolate lovers. It’s an airy dessert made from a crisp meringue shell, topped with fruit and whipped cream. Pure deliciousness!
Pavlova was named after a Russian ballerina, Anna Pavlova, in the 1920’s. It’s a popular dessert in Australia and New Zealand. It’s pictured here on my grandmother’s dishes which would have been from that era.
CHOCOLATE PAVLOVA
1 tablespoon butter, melted
1 tablespoon cocoa
4 egg whites (large eggs), room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1 teaspoon red wine vinegar
1/2 cup honey
1 tablespoon cocoa
2 tablespoons mini dark chocolate chips
1 cup raspberries
1 cup sliced fresh strawberries
1 kiwi, peeled, quartered and sliced
1 tablespoon orange juice
1 cup heavy whipping cream
2 tablespoons raw sugar
Preheat oven to 250o F. Line a baking sheet with parchment paper. Melt butter and add 1 tablespoon cocoa. Brush mixture on parchment paper in 4, 6-inch circles.
Place egg whites in a large bowl and add the cream of tartar, salt and red wine vinegar. Beat on medium speed until soft peaks form. Slowly drizzle in honey while beating. Continue beating until stiff peaks form. Fold in cocoa and chocolate chips.
Spread into 4 circles on prepared parchment. Form a shallow well in the center of each circle. Bake 55 minutes. Turn off oven and do not open door. Leave meringue in oven for 1 hour.
In a small bowl, add raspberries, strawberries and kiwi. Stir in orange juice.
In a medium bowl, whip cream until stiff and add sugar.
Top individual meringues with berries and whipped cream.
