| Level: | Easy |
| Total: | 5 hr 25 min |
| Prep: | 25 min |
| Inactive: | 3 hr |
| Cook: | 2 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 5 large egg whites, at room temperature
- Pinch of cream of tartar
- Pinch of salt
- 1 1/4 cups sugar
- 5 tablespoons Dutch-process unsweetened cocoa powder
- 2 ounces bittersweet chocolate, finely chopped
- For the toppings:
- 1 1/2 cups cold heavy cream
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons plus 1 teaspoon sugar
- 3 cups strawberries, halved or quartered
Instructions
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
- Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
- Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 389 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Sugar | 43 g |
| Protein | 5 g |
| Cholesterol | 69 mg |
| Sodium | 79 mg |
Reviews
I decided to make the pavlova for Father’s Day dinner and everyone loved it! The recipe was easy to follow and the chocolate merengue shell was perfect.
Finally, this Pavlova has cream of tartar in it not vinegar. I used vinegar recipe last time it cracked like crazy! Still a delicious and beautiful Pavlova but I wanted to try without the vinegar and see if it cracks as bad..fingers crossed. I’m making this for our baking club entry. It’s Pavlova week.
I recently made this for a luncheon dessert. Was easy to make and a hit with all who ate it. The only thing I did differently was I made individual meringues. Make sure you follow the directions as meringue can be tricky. Crunchy on the outside and softer in the middle…so good!
Super easy, and the end result was amazing. Crunch exterior, chewy inside, tasted like the most amazing cup of cocoa.