Best 2 Chocolate Raspberry Pavlova Recipes

Prepare to indulge in a symphony of flavors with our decadent Chocolate Raspberry Pavlova recipe. This culinary masterpiece combines the lightness of a meringue base with the richness of chocolate ganache and the tangy sweetness of raspberry coulis. Each bite offers a delightful contrast of textures and flavors, creating an unforgettable dessert experience. Additionally, we've curated a collection of irresistible pavlova variations, including a classic Lemon Meringue Pavlova, a tropical Mango Coconut Pavlova, and a nutty Pistachio Rose Pavlova. These recipes cater to diverse taste preferences, ensuring there's a perfect pavlova for every occasion.

Check out the recipes below so you can choose the best recipe for yourself!

NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA

Nigella Lawson's chocolate raspberry pavlova image

You can't beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).

Provided by Nigella Lawson.

Categories Banana recipes

Yield Serves 8-10

Number Of Ingredients 9

Ingredients

6 large free-range egg whites
300g caster sugar
3 tbsp cocoa powder, sieved
1 tsp balsamic or red wine vinegar
50g dark chocolate, finely chopped
For the topping
500ml double cream
500g raspberries
2-3 tbsp coarsely grated dark chocolate

Steps:

Preheat the oven to 180°C/fan160°C/gas 4 and line a baking tray with baking paper. Beat the egg whites until satiny peaks form, then beat in the sugar, a large spoonful at a time, until the meringue is stiff and shiny. Add the cocoa, vinegar and chopped chocolate, then gently fold until the cocoa is thoroughly mixed in. Mound onto a lined baking sheet in a fat circle about 25cm in diameter, smoothing the sides and top. Place in the oven, then immediately reduce the temperature to 150°C/fan130°C/gas 2 and cook for 1-1¼ hours.
When the meringue is ready it should look crisp around the edges and sides, and be dry on top, but when you prod the centre you should feel the promise of squidginess. Turn off the oven and open the door slightly, then let the chocolate meringue disc cool completely.
When you're ready to serve, lift onto a large, flat-bottomed plate. Whisk the cream until thick but still soft, pile it on top of the meringue, then scatter over the raspberries. Sprinkle the fruit haphazardly over the top, letting some fall, as they will, on the plate's rim. Sprinkle over the grated chocolate to serve.

Nutrition Facts : Calories 368kcals, Fat 25.2g (15.6g saturated), Protein 3.7g, Carbohydrate 31.3g (31.6g sugar)

CHOCOLATE PAVLOVA

Chocolate Pavlova image

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

Provided by Olga D

Categories Desserts Specialty Dessert Recipes Pavlova Recipes

Time 2h50m

Yield 8

Number Of Ingredients 13

Ingredients

6 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 ½ cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g

Tips:

Choose fresh raspberries: Fresh raspberries will give your pavlova the best flavor. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using.
Make sure the egg whites are at room temperature: This will help them whip up more easily and give you a lighter, fluffier pavlova.
Don't overbeat the egg whites: Overbeaten egg whites will make your pavlova tough. Beat them until they are stiff peaks, but not dry.
Add the sugar gradually: Adding the sugar gradually will help prevent the egg whites from becoming grainy.
Bake the pavlova at a low temperature: This will help prevent the pavlova from cracking.
Let the pavlova cool completely before serving: This will help the pavlova set and make it easier to slice.

Conclusion:

Chocolate Raspberry Pavlova is a delicious and impressive dessert that is perfect for any occasion. With its light and fluffy meringue, rich chocolate ganache, and tart raspberries, this pavlova is sure to please everyone. Follow the tips above to make sure your pavlova turns out perfectly.