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Chocolate Pavlova with Mascarpone Cream & Raspberries Recipe

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4.3 from 122 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings

Description

This luscious Chocolate Pavlova with Mascarpone Cream & Raspberries is a stunning dessert combining a crisp and chewy cocoa-infused meringue base with a light, pillowy mascarpone whipped cream topping and fresh raspberries. Finished with bittersweet chocolate curls, it offers a delightful balance of textures and a rich chocolate-berry flavor perfect for special occasions or elegant gatherings.

Ingredients

Meringue

  • 6 large egg whites
  • Pinch salt
  • 1¾ cups superfine sugar
  • 3 tablespoons natural unsweetened cocoa powder (such as Hershey’s)
  • 1 teaspoon red wine vinegar
  • 2 ounces bittersweet chocolate, finely chopped

Mascarpone Cream

  • 8 ounces (1 cup) mascarpone cheese, cold
  • 1½ cups heavy whipping cream, cold
  • ¼ cup sugar
  • 1 teaspoon vanilla extract

Toppings

  • 1½ cups fresh raspberries
  • 2 ounces bittersweet chocolate, grated or shaved into curls (optional)

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 300°F (150°C) and place an oven rack in the middle position. Line a baking sheet with parchment paper and, using a dark marker, trace a 9-inch (23-cm) circle on the paper. Flip the parchment paper so the meringue won’t contact the marker.
  2. Whip the egg whites: In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and salt on medium speed until foamy soft peaks form, approximately 1 minute. Increase speed to medium-high and gradually add the superfine sugar, continuing to beat until stiff, glossy peaks develop, about 8 to 9 minutes.
  3. Add cocoa and chocolate: Sift the cocoa powder and fold it carefully into the meringue along with red wine vinegar and finely chopped bittersweet chocolate. Use a rubber spatula to gently fold until fully incorporated with a consistent light mocha color.
  4. Shape and bake meringue: Secure the parchment on the baking sheet by dabbing meringue under each corner. Mound the meringue inside the drawn circle and spread it evenly to fill the circle, maintaining slight unevenness on top and sides. Bake for 65 to 75 minutes until the meringue is crisp and puffed but still slightly wobbly in the center. Turn off the oven, open the door slightly and let the meringue cool inside for at least 30 minutes to prevent collapse.
  5. Prepare mascarpone cream: Beat mascarpone cheese, cold heavy cream, and vanilla extract on medium speed until just combined. Gradually add sugar and continue beating until soft, pillowy peaks form. Avoid overbeating to keep the cream smooth and light.
  6. Assemble the pavlova: Carefully peel the cooled meringue off the parchment and place it on a serving platter. Spread mascarpone cream about 1 inch (2.5 cm) from the meringue edge. Top with fresh raspberries and sprinkle optional shaved chocolate curls over the top.
  7. Serve: Slice the pavlova into wedges, wiping the knife clean between cuts for neat servings. Serve immediately to enjoy the contrasting textures and flavors at their best.

Notes

  • Use superfine sugar to ensure it dissolves completely for a glossy, stable meringue.
  • Allow meringue to cool gradually in the oven to minimize cracking and collapse.
  • Do not overbeat the mascarpone cream to prevent it from becoming grainy or too stiff.
  • This pavlova is best enjoyed the day it is made but can be stored in an airtight container for up to one day.
  • If unavailable, regular sugar can be used but superfine is preferred for texture.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://saraflavors.com/chocolate-pavlova-with-mascarpone-cream-and-raspberries-recipe/