Description
Indulge in the decadent goodness of this Chocolate Pavlova topped with luscious Mascarpone Cream and fresh Raspberries. A gluten-free dessert that’s a perfect blend of crispy, chewy meringue, creamy mascarpone, and tart berries.
Ingredients
Scale
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Mascarpone Cream:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh raspberries
- Dark chocolate shavings for garnish
Instructions
- Preheat the oven: Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.
- Make the Meringue: Beat egg whites until soft peaks form, add sugar gradually until stiff peaks form. Fold in cocoa, cornstarch, vinegar, and vanilla. Shape into a circle on baking sheet.
- Bake: Bake for 60-70 minutes, then cool in the oven.
- Prepare Mascarpone Cream: Whip cream with sugar and vanilla, then add mascarpone and beat until smooth.
- Assemble: Transfer cooled meringue to a platter, top with mascarpone cream, raspberries, and chocolate shavings.
Notes
- Ensure utensils are clean and dry for best meringue results.
- Pavlova shell can be made a day ahead and stored airtight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
