From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
Dark Raspberry Pavlova
For the Pavlova:
For the Whipped Cream:
For the Chocolate Ganache:
To make the Pavlova
1
Preheat the oven to 225℉. Line a baking sheet with parchment paper.
2
Place the room-temperature egg whites in the bowl of a stand mixer on high speed for about 1 minute or until frothy. Very slowly stream in the sugar while mixing and then continue to mix on high speed for 10-12 minutes or until glossy, stiff peaks form. Gently fold in the vanilla, lemon juice, and cornstarch with a spatula.
3
Transfer meringue to a piping bag fitted with a large open star tip and pipe 10 even nests (building up as you would while frosting a cupcake) onto the prepared baking sheet, allowing 1-2 inches between each for spreading. Use a spoon to create a slight well in the center of each nest. Bake immediately in the preheated oven for 1 hour and 15 minutes. Turn off the oven when the baking time is over and let the pavlova sit in the hot oven for another 30 minutes before removing to allow to fully cool before adding the toppings right before serving.
To make the Whipped Cream
1
Combine 1 cup of whipping cream and 1 tablespoon of sugar in a medium-sized mixing bowl and whip using an electric handheld mixer on high speed until soft peaks form.
To make the Chocolate Ganache
1
Place the finely chopped dark chocolate in a heat-safe bowl. Heat ¼ cup of whipping cream in the microwave or on the stove until scalding. Pour over the dark chocolate and let sit for 1 minute to allow the chocolate to melt before whisking until fully combined and smooth. Let cool to room temperature before assembling the dessert. Put the room-temperature chocolate ganache into a ziplock bag with the corner snipped (or a piping bag) to top the pavlova.
To Assemble
1
Place a cooled pavlova on each plate and use a spoon to break in the top to allow more space for the whipped cream to sit. Scoop a generous amount of the prepared whipped cream into the center of the pavlova. Arrange some raspberries on top of the whipped cream. Finish the pavlovas off with a drizzle of ganache on top of the raspberries and serve immediately. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Egg Whites 🥚Bring egg whites to room temperature before whipping to achieve maximum volume and stability, creating the signature marshmallow-like texture that makes pavlova spectacular.
- Cornstarch Stabilizer Secret 🎯Mix cornstarch with a small amount of the sugar before folding into egg whites to create a more stable meringue that won't weep or crack during baking and cooling.
- Slow Oven Drying Method 🌡️Bake pavlova at a low temperature (250°F or below) and leave it in the cooling oven for an hour to dry out gently, preventing cracks and maintaining its delicate, crispy exterior with a marshmallow center.
- Dark Chocolate Ganache Temperature 🍫Heat cream to just below boiling before pouring over chopped 70% dark chocolate, then let it sit 2 minutes before stirring to create a silky, glossy ganache that sets beautifully without seizing.
- Fresh Raspberry Placement Timing ⏰Add fresh raspberries just before serving to prevent them from releasing moisture and softening the meringue, keeping the dessert's textural contrast crispy and the raspberries firm.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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