Mini Pavlovas with Dark Chocolate and Fruit (Gluten-Free)
These mini pavlovas with dark chocolate feature a crispy meringue shell with a slightly chewy center that’s pocketed with dark chocolate. They get topped with fresh whipped cream and fruit for what has to be one of the best desserts EVER. This recipe makes six mini pavlovas or one large pavlova. To make the larger version, spread the meringue into an 8- to 9-inch circle and increase the baking time to 60-70 minutes. You can top the pavlovas with any fresh fruit you like, such as sliced strawberries, raspberries, blueberries, orange and/or grapefruit segments, pitted cherries, etc. It’s a fabulous year-round finale to any special occasion meal. The bourbon lends depth of flavor but can be omitted.
Servings: 6 people
Ingredients
Mini Pavlovas
- 3 large egg whites, at room temperature
- Pinch salt
- ¾ cup (150g) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon or Cognac (optional)
- 2 ounces (57g) dark chocolate (preferably 70% cocoa content), about ⅓ cup finely chopped (heaping)
Topping
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon vanilla
- Fresh fruit, such as segmented oranges and/or grapefruit, raspberries, sliced strawberries, sliced peaches, pitted cherries, etc.
- Dark chocolate for shaving
Instructions
Make the pavlovas
- Preheat the oven to 300˚F (150˚C). Line a large baking sheet with parchment paper.
- Using a stand mixer with a whisk attachment (or using hand beaters), beat the egg whites with a pinch of salt on medium-high speed until soft peaks form (the eggs should look white and a bit foamy). Slowly add ¾ cup sugar while beating. Beat on high until the whites are shiny and stiff (they should hold a point when you lift the beater)—it will take several minutes. Add the vanilla and the bourbon, and beat until just combined. Using a rubber spatula, fold in the chocolate.
- Using an ice cream or two spoons, scoop the meringue into 6 mounds onto the prepared baking sheet, spacing them at least 2-3 inches apart. With an offset spatula or the back of a spoon, gently nudge the meringues into 3-inch rounds (they should be about ½-inch tall).
- Bake the meringues until they feel dry and hard to the touch (they might crack slightly around the edges), about 50 minutes. Transfer the pan to a cooling rack and let cool completely. Do Ahead: The meringues can be made up to 8 hours in advance and left at room temperature.
Make the whipped cream and assemble
- Combine the heavy cream, vanilla and sugar, and beat to stiff peaks. Do Ahead: The whipped cream can be made up to 8 hours in advance and stored in a covered container in the refrigerator. If needed, whisk before serving.
- When you’re ready to serve, assemble the pavlovas. Spread the whipped cream over the top of the meringues. Arrange the fruit on top, and shave dark chocolate over each. Serve immediately. SWOON!
Notes
Do ahead: The pavlova is best eaten directly after assembling, but you can prepare all of the components (the meringue, whipped cream and fruit) several hours ahead. That being said, the pavlova is still delicious after an hour or two in the fridge if you need to assemble it early (the meringue will be less crispy and a bit more chewy ). Also, you’ll definitely want to save any leftovers to eat the next day—the pavlova will soften in the fridge, but it will taste amazing with a morning cup of coffee.
Notes:
- When separating eggs, it’s important to use clean hands and a clean bowl, and to avoid getting any yolk into the whites (fat can prevent the egg whites from setting up properly). I separate each egg white into a small bowl before adding it to the mixing bowl, just in case I get in any shell or yolk (that way one egg doesn’t ruin the bunch)—check out the video below to see what I mean!
- Cold eggs separate easier than room temperature eggs. However, room temperature egg whites beat up faster and more evenly that cold whites. If you have the time, separate the eggs when cold, then let the whites come to room temperature in the mixing bowl.
- A stand mixer makes easy work of beating the egg whites, but you could use hand beaters instead.
- Be sure to bake the pavlovas on parchment paper, otherwise they will stick to the pan.
- Take note that if your kitchen is really hot or humid (like if it’s a sweltering August day and your air conditioner goes out), it might cause the pavlovas to soften.
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