if you've never had pavlova, now's the time to try it! Chocolate meringue with homemade whip cream and fresh berries are sure to please any palette. we made this for a holiday dessert, but pavlova is also great anytime of year! just substitute hope, joy, and gingerbread for your favorite flavor and voilà, a yummy anytime treat!
- 6 large egg whites
- 1 1/2 cups ultra-fine sugar (this is sometimes called baking sugar, it breaks down much easier than granulated!)
- 3 tbsp sieved cacao powder
- 1 tsp balsamic vinegar
- 1 hope, joy, and gingerbread bar, chopped (set some aside for sprinkling on top)
- Whipped topping: 2 cups heavy whipping cream
- berries (we used raspberries and cranberries, but any kind will work!)
- preheat oven to 350ºF and line a cookie sheet with parchment paper.
- beat egg whites until satin-y and soft peaks form.
- Start adding the sugar, one spoonful at a time.
- Mix. if you have a stand mixer, let it do the mixing. this part takes a while. you'll know when it is done when the mixture is shiny and fairly stiff. you should be able to turn the bowl over and have no fear of anything spilling.
- gently fold in the cacao, balsamic, and chopped chocolate. don't overmix.
- pour onto baking sheet and spread to make about an 8-9 inch circle.
- put it in the oven and turn the temp down to 300ºF. Bake for 1 hour. when it's ready the edges will be crisp, it will be dry on top, and the center will be spongy.
- turn off the oven and let the meringue cool completely inside with the door ajar.
- while cooling, make your whipped topping. simply beat the heavy cream until light and fluffy.
- place the meringue on a flat dish or cake plate, put whipped topping on top, and then top with your favorite berries and chocolate flakes.
serve and enjoy!
if there are any leftovers, be sure to store in an air-tight container in the fridge.