mixed berry dark chocolate pavlova

If you're in need of a showstopper dessert, look no further! This gorgeous pavlova is topped with fresh berries, a mountain of whipped cream, and a drizzle of dark chocolate for the perfect special occasion sweet. 

Ohhh you guys, I am so excited to be sharing this recipe with y'all today! This mountain of gorgeousness is my Mixed Berry Dark Chocolate Pavlova. I have had a pavlova on my baking bucket list, per se, for YEARS, and I am so happy I finally got to make one! I had actually never even eaten a pavlova before this, but it turned out to be everything I'd ever dreamed of and more. I'm already a huge fan of meringue, so I knew I was going to love it regardless, but there's really no words to describe how fabulous it is. Let me show you how it's done!

I guess before we get into the nitty gritty of it, I should probably tell you what pavlova is. This mountain of deliciousness is essentially a GIANT meringue, spread out to be cake-sized, and baked until crispy on the outside but still fluffy and marshmallowy in the center. HEAVEN. It's then traditionally topped with whipped cream plus whatever your heart desires. I can't ever resist the colors and flavors of berries, so that's what I went with. And of course - chocolate. Because of course. Do you know me at all?!

This is, by far, one of the prettiest things I've ever made. And you'd be surprised at how simple it is! I mean, I really can't say that it's an easy recipe, because it's not, but it is definitely easier than you'd expect. You start by making said giant meringue, which is really simple - TONS of egg whites, a lil bit of sugar, some cream of tartar, and you beat those whites to high heavens until the bowl of your mixer is full to the brim with fluffy white stuff. Spread it on some parchment in a vaguely circular shape, and then you have to do the hardest part - WAIT. Pavlova, and any other meringue, has to be baked loooow and sloooow so this will bake for over two hours, and then it has to sit in the oven to slowly come back to room temperature so it doesn't crack. But after that, the hard stuff is done! Whip up some cream, top it with ice cream, berries, chocolate, whatever you feel like. It's sure to be spectacular no matter what you do!

I hope you whip up this gorgeous pavlova soon! It's perfect for Mother's Day {hint hint} but it's also great for any special occasion! Nobody has to know how hard you didn't work for a dessert this pretty. Happy baking!

If you're looking for more treats mom is sure to love on Mother's Day, check out my Blueberry Preserves Stuffed French Toast, Raspberry Citrus Bars, Raspberry Dark Chocolate French Toast Bake, or my Banana Bread French Toast! Clearly I have a thing when it comes to berries and brunch.

P.S. I couldn't find the exact same cake stand I'm using {mine was a HomeGoods find!} but this one is similar!

{Recipe is from RecipeTin Eats - click through to see some great tips to ensure Pavlova success, too!}

mixed berry dark chocolate pavlova

 

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Prep time

12 hours

Cook time

1 hour 30 mins

Total time

13 hours 30 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Cakes

Serves: 8

Ingredients

• *for the pavlova*
• 4 extra large egg whites, at room temperature
• 1 cup granulated white sugar
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar
• *for the whipped cream*
• 1 cup heavy whipping cream
• 1 tablespoon powdered milk
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract
• *for topping*
• ½ cup dark chocolate chips
• 2 tablespoon heavy cream
• ½ cup strawberries, cut
• ¼ cup raspberries
• ¼ cup blackberries
• fresh mint leaves for decorating

Instructions

1. First, let's prepare the superfine sugar. Pour the 1 cup of granulated white sugar into a blender or small food processor, and pulse until sugar is fine and slightly powdery.
2. Preheat oven to 340F.
3. In the bowl of a stand mixer fitted with the whisk, pour in the egg whites. Beat until soft peaks form. Slowly add in the superfine sugar you created until completely incorporated.
4. After all the sugar has been added, beat the meringue on high for 3-4 minutes until thick and glossy {it should almost look like marshmallow creme}.
5. Finally, add in the cornstarch and vinegar, and mix until combined.
6. Next, pick your baking surface. You can use a baking sheet, an upside-down cake pan, or the bottom of a springform pan. The important part is that it should be flat with no edges! Line with parchment paper.
7. Gently dollop half of the pavlova mixture on your parchment paper, making a circular shape. Add on the rest of the mixture, making a sort of plateau shape - sloped edges with a flat top.
8. Carefully transfer the pan to the oven, and IMMEDIATELY lower the oven temp to 240F. The meringue needs that temperature shock to set in the shape you created. 🙂
9. Bake the pavlova for 1:30-1:45 hrs. It should be crisp and slightly cream-colored but not browned.
10. When the baking time is up, turn off the oven, and leave the pavlova inside with the door shut so it can slowly cool down. Ideally you should leave it in there overnight.
11. When ready to assemble, first make the whipped cream. In the bowl of a stand mixer fitted with the whisk, beat the heavy cream to soft peaks. Add in the powdered milk, powdered sugar, and vanilla, and beat until firm and creamy.
12. In a small microwave-safe bowl, combine the chocolate chips and the 2 tablespoon of heavy cream. Microwave in 15 second intervals until smooth and melted.
13. Place your pavlova on your desired serving platter or cake stand. Gently spread the whipped cream on top, sprinkle on the berries, and then drizzle the chocolate on everything. Garnish with some mint leaves if desired. Serve immediately, or store in fridge until needed. Enjoy!

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