This is my new favorite summer dessert recipe, and it's perfect for a holiday weekend treat! My family loves this pavlova too, and it looks amazing, tastes great, and is easy to make - a winning combination. You can make everything ahead, and put assemble just before serving. Be sure to try out this recipe, even if you don't think you like meringues. With the addition of fresh strawberries and dark chocolate, this pavlova tastes spectacular!
Strawberry Dark Chocolate Pavlova
4 egg whites
1 1/2 cups / 150 g powdered sugar
2 cups / 500 ml heavy cream
1 - 2 Tbsp. powdered sugar
2 tsp. orange juice or Grand Marnier
5 oz. / 150 g semi-sweet/dark chocolate
3 Tbsp. cream
3 cups strawberries (raspberries, blueberries, and red currants work well too) washed, drained, and trimmed/halved as desired
mint sprigs to garnish
First make the meringue layers (this is much easier than you think!) Preheat oven to 225ºF/ 100ºC.
In a very clean bowl (no traces of oil or fat, fresh from the dishwasher is perfect) whip the egg whites on high speed with an electric mixer until soft peaks form. Gradually sift in powdered sugar until very stiff peaks form.
Line a baking sheet with parchment paper, and divide the meringue into two large scoops on the paper. Spread the meringue scoops into round circles with the back of a spoon.
Bake the meringues in the oven on low temperature for about 1 1/2 hours. The baked meringues should be dry and crispy, but not brown. Crack the oven door, and let cool for another hour. When completely cool and ready to serve, you can very carefully remove the paper from the backs of the meringues.
Meanwhile, gently melt the chocolate with cream in a small pot, stirring constantly to prevent burning. Let cool down to room temperature before using.
Also, whip the cream on high speed until stiff and add the sugar and flavorings to taste.
Get everything ready to go and assemble just before serving.
First, spread one half of the melted chocolate onto the first meringue
then cover with a generous layer of whipped cream, and add a layer of berries.
Repeat the process, stacking the second meringue on top. Add more chocolate, whipped cream, berries in a lovely pattern, and garnish with sprigs of mint.
Refrigerate for 1-2 hours, then serve immediately + delight your family, friends, and guests!
Yes, this does crackle a bit when you cut it, but use a sharp knife and a serving spoon and it will work fine. A special treat, enjoy!
Are you ready to get creative with me this fall?
Early Bird Registration is now open for my new 100 Days of Creative Courage online class!
We'll begin on September 23 and celebrate the final 100 days of 2015 together with daily guest interviews, journal prompts, adventure tips, and creativity exercises!
100 Days of Creative Courage will be a joyful, colorful party celebrating our global creative community and I sincerely hope you'll join in the fun!
For all the details, click HERE.
Sunny greetings from Berlin,