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Tuesday, December 29, 2015

Raspberry Cocoa Pavlova


     After making a couple of batches of Minions Baked Custards, I found myself with extra cream and egg whites on hand.  Now, I am not one to waste such tasty ingredients, especially if they lend themselves so well to a delicious dessert.  My immediate thought was pavlova!  I have to make a pavlova!

    I mean, that was your first thought too, right?!

    It should have been, this was delicious!


    This dessert is actually very easy to make.  It has a few steps and takes a little time, but not one part of it is actually hard to do.  First the egg whites turn into the meringue base.  Then a batch of cocoa whipped cream get beaten into a fluffy nest for the fresh raspberries to sit on.  A quick drizzle of chocolate and your guests will be amazed.  So will your taste buds!


    My cousin Emily was over helping me make cookies, so her family joined us for our weekly family dinner.  She said that was her new favorite desserts.  That or the kolacky which she had just tried for the first time too.  ;-)  Both are great in very different ways, so I can understand her quandary.  I guess we'll just have to make them both again!


Raspberry Cocoa Pavlova

Ingredients:

4 large egg whites, at room temperature
1/2 tsp cream of tartar
pinch of salt
1 cup sugar
1 tsp cornstarch
1 tsp vanilla
1 1/2 cups raspberries
2 T chocolate  chips
1/4 tsp coconut oil 

  1. Preheat your oven to 350 F.
  2. Using a pencil, trace around a 9" pan or bowl on a piece of parchment.  Place pencil mark down on a baking sheet.
  3.  In a small bowl, mix together sugar and corn starch.
  4. In mixer bowl, beat together egg whites, cream of tartar and salt with whisk attachment until foamy. 
  5. Slowly add in sugar mixture.  Turn the speed up to medium-high and beat until stiff and glossy.
  6. Carefully fold in vanilla.
  7. Pile meringue into the center of the circle your drew on the parchment. Spread evenly toward the edge using the circle as your guide.
  8. Place in the oven and immediately turn the oven down to 250 F. Bake for 1 hour and 15 minutes.
  9. Turn oven off, but leave the meringue in the oven until completely cool.   Once completely cool you can prepare pavlova immediately or carefully wrap meringue until ready to use.
  10. To assemble, place meringue on serving dish.  Top with cocoa whipped cream.  Arrange raspberries.
  11. Melt chocolate chips and stir in coconut oil.  Drizzle over pavlova and serve!

20 comments:

  1. This sounds so good and looks so pretty!! I too can't let ingredients go to waste. Great idea!!!

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    1. Thanks Andrea! It was a perfect use for the egg whites and heavy cream!

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  2. What a wonderful looking dessert. I wish I could bake as well as you do.

    Have a wonderful New Year!

    The Old Fat Guy

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    1. Oh my, it was so good! You can bake, I've seen it! Have a happy New Year!

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  3. I keep ending up with extra egg whites lately. I have to remember to try this next time. I know this will be husband approved!
    Happy New Year!

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    1. Me too! I made a forgotten torte with my extras last night. I haven't checked it yet this morning, fingers crossed!

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  4. I just love a beautiful Pavlova, this looks amazing! Thanks so much for sharing with Full Plate Thursday and Happy New Year!
    Miz Helen

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    1. Thanks, Miz Helen! I just love how light and airy a pavlova feels! Here's to a great 2016!

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  5. It's pretty and I'm going to call it healthy just because it has raspberries! Yum! So glad you shared it with us at Merry Monday.

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    1. And egg whites, so definitely healthy!! I mean, of course ;-) Thanks for stopping by!

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  6. Why oh why am I torturing myself by looking at this recipe on the first week of my healthy eating kick????
    It looks fabulous, I will make it for a special occasion xx #OTM

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    1. It will be perfect for when the time is right! Thanks for stopping by =)

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  7. This looks like a really simple recipe that will WOW your guests. I'm pinning to my personal board for later. Thanks for sharing this recipe at the Over the Moon Link Party.

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    1. You're right Sandy, and you can do the hardest part ahead of time! Perfect for entertaining. Thanks so much for hosting!

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  8. Yum! This looks amazing! Thanks for sharing with us at the Merry Monday Link Party! Hope to see you again on Sunday night.

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    1. It was sooooo good! Thanks for hosting!

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  9. This looks so delicious! I'd love to try it. Thanks for sharing at Inspiration Thursday!

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    1. It is so light and airy and really not very hard to make! Thank you!

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  10. I love the idea of raspberries and chocolate with the pavlova. My husband is the pavlova expert in our family. He likes to compare recipes to find the best, so I'll have to show him this one. I think he turns the oven off completely when he puts the pav in the oven.

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    1. I did something similar to that with the forgotten torte I posted today. The ingredients are basically identical to pavlova, but the presentation and texture is completely different. Has he ever tried one of those?

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