Cakes/ Flourless Desserts/ Gluten Free

Chocolate Pavlova Cake

Chocolate Pavlova Cake with cream and berries

Recipe for Chocolate Pavlova Cake, two layers of cacao swirl meringue, with vanilla cream frosting, raspberry preserves, and topped with fresh berries. A British classic dessert with a light texture, a crunchy outer layer, bursting with fruity flavors perfect for a spring or summer party.

Ok, so I’m not British, but my Uncle is and I love eating Pavlova, so that counts a little bit right? I mean haven’t we all dreamed of spending a day lost in London, eating at every bakery we could find? I know I’m not the only one:) Anyways if you love meringue, which most southerns do, I suggest trying your hand at a Pavlova. Besides looking beautiful, they’re fun to make and even more enjoyable to eat!

5 Tips for Making Pavlova:

  1. Make sure your egg whites don’t have any hint of yolk!
  2. Slowly add your sugar a spoonful at a time, don’t just dump it all in at once:)
  3. Be gentle when folding in your cacao, twice around the outside and twice through the middle is plenty.
  4. DO NOT open the oven door every 5 min. for a peek. Trust that its baking and be patient. If you must monitor, turn on the oven light, pull up a comfy rug and hang out.
  5. If your frosting seems runny, either add a couple tablespoons of cornstarch, more powdered sugar, or set in the bowl in the freezer for 45 min- 1 hr before assembling.

 

What is Meringue?

 A sweet mixture of well-beaten egg whites and sugar, baked until crisp outer shell.

Often used on top of pies and tarts.

What is Pavlova?

 A dessert consisting of a meringue base topped with whipped cream and fruit.

What are Stiff Peaks?

When egg whites are first beaten and form small mounds, this is the soft peak stage. The longer you beat your eggs or  egg whites & sugar, you should  start to notice thick tips in your mixture. If you remove the whisk or beaters, the egg whites will hold their shape as if solid. This is the stiff peak stage! Test by inverting your mixer bowl over your head, if you stay dry, then you have stiff peaks:)

Cacao Cream Pavlova Cake

Recipe for Cacao Cream Pavlova Cake, two layers of  chocolate swirl meringue, with vanilla cream frosting, raspberry preserves, and topped with fresh berries.
Course Dessert
Cuisine British
Keyword chocolate pavlova, meringue, pavlova
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16 slices
Calories 375 kcal

Ingredients

Meringue

  • 8 egg whites
  • 2 cups (440g) granulated raw sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp Cacao powder
  • 1 tsp vanilla extract

Vanilla Cream Frosting

  • 1 1/4 (150 g) sticks butter room temperature
  • ½ (110 g) cup greek yogurt
  • 8 oz (226 g) cream cheese room temperature
  • 2 Tbsp vanilla extract
  • 4 cups (880 g) powdered sugar

Topping

  • ¼ cup ( 32 g) raspberry preserves
  • Fresh blueberries blackberries, and rapsberries

Instructions

Meringue

  1. Preheat oven to 250 F (approx 120 C).
  2. Line two baking sheets with parchment paper.
  3. Trace an 8 inch circle with pencil onto each tray. (use a cake an 8” cake pan)

  4. In a medium bowl stir together sugar and cornstarch.
  5. Separate your egg whites carefully. (make sure you do not have any yolk sneak over)
  6. Pour egg whites into the bowl of a stand mixer.
  7. Using the whisk attachment beat on high for 3-5 minutes. They should be bubbly and stiff.
  8. Keep mixer on and slowly add sugar a large spoonful at a time, while incorporating the vanilla.
  9. Once all the sugar is added, continue to beat until stiff peaks have formed.
  10. Test by turning your bowl upside down. If the meringue starts to move, beat longer. If you have stiff peaks, it should stay firm in the bowl.
  11. Remove bowl from mixer.
  12. Sprinkle Cacao powder onto meringue and gently fold in with a spatula. Stir just enough to create streaks. Be careful not to over stir and remove the air from the meringue.
  13. Split the meringue between the two baking sheets by scooping out softly with the spatula and adding some shape to each round.
  14. Place meringues in the oven on the same lower rack.
  15. Bake for 90 min.
  16. Once 90 min. has passed, turn off oven. Do not open door. Leave meringues in the oven to cool slowly for an hour to prevent cracking.
  17. While meringues are cooling make your cream frosting and then place in the fridge until ready to assemble Pavlova Cake.

Frosting

  1. Place slices of room temperature butter in bowl of stand mixer. Beat butter until fluffy. You may need to stop a couple of times and push butter through whisk with a spatula.
  2. Slowly add powdered sugar and continue with whisk attachment until well mixed. Adding the sugar will help your butter whip into a creamier consistency.
  3. Add cream cheese, greek yogurt, and vanilla. Continue to mix on medium speed until reach desired thickness.

  4. If frosting is too thin, add more sugar a little at a time.
  5. Spoon frosting into piping bag. Or for this Pavlova can just use a spoon to dollop onto meringues.
  6. Assemble
  7. Pipe a small fifty cent piece of frosting onto center of cake stand. To prevent moving while adding layers.
  8. Set one meringue round onto cake stand.
  9. Cover 2/3 of the top with frosting leaving a bare rim closer to the edges. The frosting will ooze a little as you add second layer and berries.
  10. Drizzle some raspberry preserves onto frosting. Add a few berries.
  11. Repeat with second layer, topping with more berries as desired.

Recipe Notes

Store in the refrigerator and best eaten within a couple of days! Slice and serve!!!

6 Comments

  • Reply
    Albert Bevia
    April 11, 2018 at 3:04 am

    I could spend a day lost in London, eating at every bakery I can find! seriously this pavlova looks stunning, so many great layers of flavors in this cake…great recipe and tips

    • Reply
      Jenn
      April 11, 2018 at 8:50 am

      I know right?! Thank you! Pavlova is one of my favs:)

  • Reply
    Karly
    April 11, 2018 at 7:46 am

    This dessert looks divine! Thanks for sharing!

    • Reply
      Jenn
      April 11, 2018 at 8:49 am

      Thanks for visiting Karly!

  • Reply
    :D
    May 25, 2018 at 4:45 am

    When do you add the Greek yogurt for the frosting?

    • Reply
      Jenn
      May 25, 2018 at 2:02 pm

      Hi! Add your greek yogurt in with the cream cheese:)

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