Chocolate Blackberry Pavlovas
Chocolate blackberry pavlovas are individual meringues marbled with semisweet chocolate, baked slowly, then topped with softly whipped cream and a blackberry compote made with cooked and fresh berries.
Servings 6 pavlovas
Calories 510kcal
Equipment
- Stand Mixer with whisk attachment. Whips the egg whites to stiff peaks and gives you enough power to gradually incorporate the sugar until it dissolves. And for whipping the cream.
- baking sheet (large). Gives the six individual pavlovas enough room to bake without touching.
- parchment paper Keeps the meringues from sticking and makes it easy to check when they release after baking.
- microwave safe bowls For melting the semisweet chocolate in short intervals.
- Saucepan (small). For cooking half the blackberries into the compote.
- mixing bowls (large). For whipping the cream before serving.
- Toothpick Creates the chocolate swirls over the tops of the pavlovas.
Ingredients
Chocolate Pavlovas:
- 1 fresh lemon wedge or white vinegar, for wiping the bowl and whisk
- 4 large (120 to 140 g) fresh egg whites room temperature, not pasteurized
- 1½ cups (300 g) granulated sugar
- ½ cup (85 g) semisweet chocolate chips
Blackberry Compote:
- 2 cups (300 g) fresh blackberries divided
- 2 tbsps (25 g) granulated sugar
Whipped Cream:
- 1½ cups heavy whipping cream
- 3 tbsps (23 g) confectioners' sugar
Instructions
- Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper.
- Wipe the bowl and whisk attachment of a stand mixer with a fresh lemon wedge or a paper towel moistened with white vinegar. Add the egg whites and beat on low speed until foamy, about 1 minute. Increase the speed to medium-high and continue beating until stiff peaks form, about 3 minutes.1 fresh lemon wedge , 4 large (120 to 140 g) fresh egg whites
- With the mixer running, add granulated sugar, 1 tablespoon at a time, allowing the meringue to return to stiff peaks between additions. Once all the sugar has been incorporated, rub a small amount of meringue between your fingers. If it still feels grainy, continue beating on high speed until the sugar has dissolved and the meringue feels smooth.1½ cups (300 g) granulated sugar
- Meanwhile, melt the semisweet chocolate chips in the microwave in short intervals, stirring between each, until smooth. Set aside to cool slightly while the meringue finishes mixing.½ cup (85 g) semisweet chocolate chips
- Reserve 2 tablespoons of the melted chocolate. Pour the remaining chocolate over the finished meringue and stir once, leaving visible streaks of chocolate throughout.
- Dab a small amount of meringue underneath each corner of the parchment paper to secure it to the baking sheet. Spoon the meringue into 6 mounds. The chocolate will become more incorporated as the meringue is portioned, so avoid additional stirring. Use the back of the spoon to make an indentation in the center of each mound for the toppings.
- Drizzle the reserved melted chocolate over the pavlovas and use a toothpick to lightly swirl it into the tops.
- Bake on the center rack for 1 hour, or until the pavlovas release easily from the parchment. Turn off the oven and leave the pavlovas inside until completely cool.
- Meanwhile, add 1 cup (150 g) blackberries and granulated sugar to a small saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and mostly break down. Remove from the heat and stir in the remaining 1 cup (150 g) fresh blackberries. If the compote is too thick to spoon easily, add a small splash of water. Set aside to cool.2 cups (300 g) fresh blackberries , 2 tbsps (25 g) granulated sugar
- Add the heavy whipping cream and confectioners' sugar to a large mixing bowl. Beat until very soft peaks form.1½ cups heavy whipping cream, 3 tbsps (23 g) confectioners' sugar
- To serve, spoon whipped cream into the center of each pavlova, followed by the blackberry compote. Serve immediately.
Notes
- Use fresh, non-pasteurized egg whites for the most reliable meringue. Make sure the mixing bowl and whisk are completely free of grease before adding the whites.
- For meringue, a useful ratio is approximately twice the weight of sugar to egg whites. If your four egg whites weigh more or less than expected, weighing them first makes it easy to adjust the sugar accordingly.
- Add the sugar gradually and give it enough time to dissolve. Rub a little finished meringue between your fingers; if it feels grainy, continue whipping. Undissolved sugar can cause the pavlovas to weep during baking.
- Do not overmix after adding the melted chocolate. Stirring once leaves the chocolate streaked through the meringue, and portioning the pavlovas distributes it further.
- Leave the baked pavlovas in the turned-off oven until completely cool. They can also be baked a day ahead and left in the oven overnight.
- Undecorated pavlovas can be stored in an airtight container at room temperature for up to 1 week. Store the blackberry compote separately in an airtight container in the refrigerator for up to 1 week.
- Assemble the pavlovas shortly before serving. Moisture from the whipped cream and blackberry compote will gradually soften the meringue. Do not refrigerate or freeze the assembled pavlovas.
- Frozen blackberries can be used for the cooked portion of the compote. For the berries stirred in after cooking, fresh blackberries give the best texture.
Nutrition
Serving: 200g | Calories: 510kcal | Carbohydrates: 70g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 55mg | Potassium: 250mg | Fiber: 4g | Sugar: 63g | Vitamin A: 880IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 1mg