Decadent Cocoa Pavlova with Chocolate Cream and Fresh Berries

Cocoa Pavlova with Chocolate Cream

Category: Desserts
Servings: 8

This Cocoa Pavlova with Chocolate Cream is a delightful combination of crisp meringue and velvety chocolate cream, topped with fresh berries for an extra touch of sweetness and color. Perfect for any special occasion or when you simply want to indulge in a luxurious dessert that combines lightness with rich flavors.

Ingredients

Instructions

1. Prepare the Chocolate Cream:

   • Begin by chopping the dark chocolate into small pieces. Set aside.
   • In a separate bowl, whisk together the egg yolks with 25g of granulated sugar until smooth and slightly pale.
   • In a saucepan, heat the milk and heavy cream over medium heat until it reaches a simmer. Once simmering, remove from the heat and slowly pour the hot milk mixture into the egg yolks, stirring constantly to prevent curdling.
   • Return the mixture to the saucepan and cook over low heat in a double boiler setup (water beneath the bowl should not touch it). Stir continuously and monitor the temperature with a kitchen thermometer; it should reach 83°C (181°F).
   • Once it reaches the right temperature, strain the custard through a fine-mesh sieve to remove any curdled bits.
   • Pour the strained custard over the chopped dark chocolate and stir gently until smooth and the chocolate is completely melted.
   • Blend the mixture with an immersion blender until fully incorporated, then transfer it to a low dish. Set aside to cool.

2. Make the Meringue:

   • Preheat the oven to 100°C (212°F), and line a baking sheet with parchment paper. Lightly grease the parchment paper with butter to help it stay in place.
   • In a clean mixing bowl, whisk the egg whites with the lemon juice using an electric mixer. Gradually add the powdered sugar and continue whisking until stiff peaks form, about 15 minutes. The meringue should be glossy, firm, and shiny.
   • Carefully spoon the meringue mixture onto the prepared baking sheet. You can create decorative swirls around the edges to give it a charming, textured look. Dust the meringue with a little cocoa powder to enhance its flavor and color.

3. Bake the Pavlova:

   • Place the meringue in the preheated oven and bake for about 1.5 to 2 hours. During the last 15 minutes, keep the oven door slightly ajar (a wooden spoon placed in the door works well) to allow moisture to escape.
   • Once the meringue is crisp on the outside and slightly soft on the inside, turn off the oven and let the pavlova cool inside. Do not open the oven door immediately, as rapid temperature changes can cause the meringue to crack.

4. Assemble the Pavlova:

   • Once the meringue has completely cooled, gently transfer it to a serving platter. Fill the center of the meringue with the chocolate cream you prepared earlier, spreading it evenly.
   • Wash the fresh berries under cold water, then carefully dry them. Arrange the strawberries, raspberries, blueberries, and red currants on top of the chocolate cream for a colorful and fresh touch.
   • Garnish with a sprig of fresh mint for a pop of green and additional fragrance.

Tips for Success:

• Ensure that your mixing bowls and utensils are free of any grease, as this can prevent the egg whites from whipping properly.
• Be patient when making the meringue; it’s important to gradually add the sugar and keep whipping until the peaks are firm and glossy.
• When baking the pavlova, avoid opening the oven door too often. The gradual cooling process is key to ensuring the meringue remains stable.

This decadent Cocoa Pavlova with Chocolate Cream is the perfect balance of textures, with a crisp, light meringue and a rich, indulgent chocolate cream, all topped off with vibrant berries. It’s a dessert that’s sure to impress and delight your guests!

Enjoy your delicious Cocoa Pavlova with Chocolate Cream!