Chocolate pavlova with white chocolate whipped cream
This delicious recipe is not one of my own, but my spin on an old classic. I find Pavlova is very little known in Quebec and I wanted to use the blog to give it the opportunity to shine. It’s easy to make, as you can see in my video clip (in French only).
I hope I’m making you want to bring back this dessert, which is pleasing to both the eye and taste buds.
It’s perfect for when you have guests over. All you need to do is to prepare everything separately and take two minutes to assemble it when you’re ready to serve.
- ServesServes 6
- Prep time20 min
- Cook time55 min
- FreezingFreezes well
- 6 egg whites
- Pinch of salt
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon balsamic vinegar
For the whipped cream
- 1 1/2 cup whipping cream
- 2 tablespoons icing sugar (or more, to taste)
- 1/2 cup white chocolate chips, melted and slightly cooled
For the topping
- Store-bought dark chocolate shavings
Replacement optionsor homemade dark chocolate shavings (see tip) or fresh fruit
- Preheat the oven to 300˚F.
- With a pen, trace a 9-inch circle on a piece of parchment paper. Place the paper on a baking sheet, tracing side down, so you can still see the circle without the dough touching the ink. Set aside.
- In a stand mixer bowl, beat the eggs with the salt until foamy. Continue to whip while gradually adding the sugar, until stiff peaks form.
- Sift the cocoa powder over the eggs. Add the balsamic vinegar and fold into the mixture using a spatula until smooth.
- Place the mixture on the parchment paper, in the centre of the circle. Try to stay within the lines. Bake for 55 minutes.
- Open the oven door and let the cake cool completely.
- Whip the cream and icing sugar until the texture ALMOST resembles whipped cream. Add the white chocolate and whip for a few more seconds until the texture DOES resemble whipped cream.
- Garnish the Pavlova with whipped cream, chocolate shavings, and/or fruit.
Tips & tricks
To make dark chocolate shavings:
All you need is a dark chocolate bar and a knife. Put the chocolate bar on the counter and lean it against you to keep it steady. Using the knife, scrape the bar from top to bottom and small chocolate shavings will form.