Pavlova with Yogurt, Raspberries, and Chocolate
Category: Desserts
Servings: 8
This exquisite pavlova brings together the lightness of a crispy meringue base with the creaminess of yogurt and the vibrant freshness of raspberries, all crowned with a rich chocolate drizzle. Ideal for a special occasion or a delightful treat to finish a meal, this dessert offers a wonderful balance of flavors and textures that will leave your guests asking for more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 250g |
| Egg whites | 180g |
| Apple cider vinegar | 1 tbsp |
| Cornstarch (cornflour) | 15g |
| Vanilla extract | 1 tsp |
| Cream of tartar | 2g |
| Fine salt | 1 pinch |
| Greek yogurt | 500g |
| Raspberries | 125g |
| Sugar (for raspberry coulis) | 100g |
| Gelatin sheets | 12g |
| Lemon zest | 1 |
| Additional raspberries | 150g |
| White chocolate | 50g |
| Dark chocolate | 100g |
Instructions
Preparing the Meringue Base
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Preheat the Oven: Begin by preheating your oven to 250Β°C (482Β°F) in static mode. Once the pavlova is ready to go into the oven, you’ll lower the temperature to 80Β°C (176Β°F).
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Prepare the Meringue: In a large bowl, sift the sugar together with the cornstarch. Set this mixture aside. Next, using a stand mixer, place the egg whites at room temperature in the bowl and begin whisking at a medium speed.
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Whip the Egg Whites: As the egg whites start to form soft peaks, add a pinch of salt and cream of tartar to stabilize the meringue. Continue whisking until the mixture becomes glossy and stiff peaks form.
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Add Flavorings: Once the meringue is ready, add the vanilla extract and apple cider vinegar, whisking until incorporated.
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Shape the Pavlova: Line a baking tray with parchment paper. Lightly butter the surface of the tray to help the paper stay in place. Carefully transfer the meringue mixture to the tray, shaping it into a nest approximately 22 cm (8.5 inches) in diameter. Create a slight indentation in the center to hold the yogurt cream later. Feel free to create decorative swirls around the edges for a charming, rustic look.
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Bake the Meringue: Place the tray in the oven and immediately reduce the temperature to 80Β°C (176Β°F). Bake the pavlova for about 2 hours, or until the meringue is dry and slightly golden on the surface. When done, turn off the oven and leave the door slightly ajar, allowing the meringue to cool inside completely.
Preparing the Raspberry Coulis
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Soak the Gelatin: While the meringue is baking, soak the gelatin sheets in a bowl of cold water for at least 10 minutes to soften.
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Cook the Raspberry Coulis: In a saucepan, combine the raspberries with the sugar and bring to a simmer. Let it cook for a few minutes, allowing the berries to break down and release their juices.
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Incorporate the Gelatin: Once the raspberries have softened, remove the pan from the heat and squeeze out the water from the gelatin sheets. Add the gelatin to the warm raspberry coulis and stir until it is fully dissolved. Set aside to cool to room temperature.
Making the Yogurt Cream
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Prepare the Yogurt: In a separate bowl, combine the Greek yogurt with the freshly grated zest of a lemon. Stir well to combine.
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Assemble the Pavlova: Once the meringue base has cooled, carefully spread the thickened raspberry coulis on top of the pavlova. Gently spoon the yogurt cream into the center, filling the well of the meringue. You can also swirl it into the raspberry layer for a more marbled effect.
Finishing Touches
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Garnish: Top the pavlova with fresh raspberries and drizzle over the melted white and dark chocolate. To melt the chocolates, simply break them into pieces and heat them gently in the microwave or over a double boiler until smooth.
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Serve: Once garnished, your pavlova is ready to serve! Slice into generous pieces and enjoy the delightful contrast of textures and flavors. The crisp meringue, creamy yogurt, fruity raspberry coulis, and decadent chocolate topping come together in perfect harmony.
Tips for a Perfect Pavlova
- Egg Whites: Make sure your egg whites are free of any yolk. If even a tiny bit of yolk gets into the whites, they wonβt whip up properly.
- Cooling the Meringue: Allow the meringue to cool slowly in the oven. This will prevent cracking and ensure a light, crisp texture.
- Chill the Cream: Make sure the yogurt cream is well-chilled before assembling, as it helps it hold its shape better when layered.
This pavlova is an elegant dessert that combines light meringue with creamy, tangy yogurt and vibrant raspberries, making it perfect for any celebration or as a showstopping finish to a dinner party. Enjoy the harmonious balance of sweet, tart, and rich flavors in every bite!
