Pavlova with Dark Chocolate and Strawberries
This dessert is by far one of my favorites and is always a showstopper! The crispy and chewy chocolate-studded meringue is a perfect base for creamy whipped cream and sweet strawberries. Feel free to swap the strawberries for other seasonal berries or fruits.
Servings: 6 -8
Ingredients
- 3 large egg whites , room temperature
- Pinch salt
- ¾ cup plus 1 teaspoon sugar , divided
- 2 teaspoons vanilla extract , divided
- 1 teaspoon bourbon or Cognac
- 2 ounces bittersweet chocolate (70%), about ⅓ cup finely chopped (heaping)
- 1 cup heavy cream
- 1 pound strawberries , hulled and sliced
- Dark chocolate for shaving
Instructions
- Preheat the oven to 300˚F. Draw an 8-inch circle on parchment paper. Invert the paper onto a baking sheet.
- Beat the egg whites with a pinch of salt on medium-high speed until soft peaks form. Slowly add ¾ cup sugar and beat on high until the whites are shiny and stiff (they should hold a point when you lift the beater). Add 1 teaspoon of the vanilla along with the bourbon, and beat until just combined. Using a spatula, fold in the chocolate. Scrape the meringue onto the parchment, and spread it into an 8-inch round, using the circle as a guide.
- Bake the meringue for 60-70 minutes, or until the surface is dry (it might be lightly cracked). Transfer to a cooling rack (on the baking sheet) and let cool completely. Carefully peel off the parchment paper before serving. Do Ahead: The meringue can sit at room temperature, uncovered, for up to 8 hours.
- Beat the heavy cream with the remaining 1 teaspoon of vanilla and the remaining 1 teaspoon of sugar until soft peaks form. Do Ahead: The whipped cream can be covered and refrigerated for up to 4 hours. Beat lightly with a whisk before serving.
- Assemble the pavlova right before serving. Spread the whipped cream over the top of the meringue. Arrange the strawberry slices in concentric circles around the whipped cream. Shave a good amount of dark chocolate over the whole thing. Serve immediately.