Cherry Chocolate Pavlova Recipes

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CHERRY CHOCOLATE PAVLOVA



Cherry Chocolate Pavlova image

Melt-in-your-mouth light Chocolate Pavlova topped with indulgent sweet cherry sauce. Learn exactly how I make this show-stopper step by step.

Provided by Shinee

Categories     Dessert

Time 1h15m

Number Of Ingredients 18

1 cup 200gr sugar
¼ cup natural unsweetened cocoa powder
2 tablespoons cornstarch
6 large egg whites
½ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon white distilled vinegar
2 cups pitted sweet cherries (fresh or frozen)
4-6 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
¼ teaspoon almond extract
1 cup 240ml heavy (whipping) cream
2 tablespoons sugar
½ teaspoon pure vanilla extract

Steps:

  • To make the pavlova, draw 8-inch circle on a parchment paper and place it on baking sheet, ink side down. Preheat the oven to 300°F (150°C).
  • In a small bowl, whisk together sugar, cocoa powder and cornstarch. Set aside.
  • In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until frothy. Stir in cream of tartar and salt and continue to beat on medium high speed. Add sugar mixture one tablespoon at a time, while mixer is running on medium high speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny. Add vanilla extract and white distilled vinegar, and gently fold the mixture with a spatula.
  • Transfer the batter onto the parchment paper and spread it inside the circle. Make a shallow well in the center.
  • Bake for 50 minutes. Turn the oven off and let it cool for at least 2 hours with oven door ajar. You can leave it overnight. While cooling, the cake will collapse and crack. This is totally normal.
  • To make the cherry sauce, place the cherries in a medium saucepan over medium heat. Bring it to a boil.
  • Meanwhile, in a separate bowl, mix together sugar, cornstarch and salt. Add sugar/cornstarch mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well. Reduce the heat to low. Simmer the cherry mixture stirring constantly until thickened, for 4-5 minutes. Remove from heat and cool completely.
  • To make the whipped cream filling, beat the heavy cream with sugar and vanilla extract on medium speed until nice and thick. Keep a close eye on it. Don't over-whip the cream, or you will start making butter.
  • When ready to serve, gently run a long offset spatula on the bottom of the cake to separate from the parchment paper. Using a large cake lifter, carefully transfer the cake onto a serving platter. Spread the whipped cream filling over the top of the cake and top with the cooled cheery sauce. Serve immediately.
  • Though this cake is best to serve right away, leftover can be refrigerated for 1 day.
  • To make ahead, bake the pavlova base the night before serving and keep it uncovered at room temperature. Make the cherry sauce and refrigerate. When ready to serve, make the whipped cream filling and assemble the cake.

Nutrition Facts : Calories 289 kcal, Sugar 39 g, Sodium 159 mg, Fat 11 g, SaturatedFat 7 g, Carbohydrate 45 g, Fiber 2 g, Protein 4 g, Cholesterol 41 mg, UnsaturatedFat 4 g, ServingSize 1 serving

CHERRY-CHOCOLATE PAVLOVA



Cherry-Chocolate Pavlova image

Pavlova is a fancy term for a dessert that's really a breeze to make. Get some fresh cherries and white chocolate pudding, and let's take it step by step.

Provided by My Food and Family

Categories     Dairy

Time 2h15m

Yield 12 servings

Number Of Ingredients 10

2-1/2 cups fresh cherries, pitted
1 cup sugar, divided
4 Tbsp. water, divided
2 tsp. cornstarch
4 egg whites
1/4 tsp. cream of tartar
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping
1/2 oz. BAKER'S Semi-Sweet Chocolate, grated

Steps:

  • Heat oven to 225°F.
  • Stir cherries, 1/4 cup sugar and 2 Tbsp. water in saucepan on medium-high heat; cook 15 min. or until softened, stirring frequently. Combine cornstarch with remaining water; add to cherry mixture and cook 1 min. or until thickened, stirring constantly. Cool completely.
  • Meanwhile beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Gradually beat in remaining sugar. Continue beating until stiff peaks form. Spread into 10-inch circle on parchment-covered baking sheet, indenting center.
  • Bake 1-1/2 hours. Cool. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Whisk in COOL WHIP; refrigerate 15 min. or until slightly thickened.
  • Place meringue on serving plate just before serving; fill center with pudding mixture. Top with cherry mixture and chocolate.

Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 29 g, Protein 2 g

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

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

CHERRY CHOCOLATE PAVLOVA



Cherry chocolate pavlova image

Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

Provided by Emma Lewis

Categories     Dessert, Dinner, Lunch

Time 2h

Number Of Ingredients 20

6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve
6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve

Steps:

  • Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
  • Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  • When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
  • Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
  • Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  • When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.

Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 45 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

WHITE CHOCOLATE PAVLOVA



White Chocolate Pavlova image

Chuck Hughes' decadent white chocolate pavlova topped with ground cherry compote is a perfect way to amaze your guests after a delicious meal.

Provided by Chuck Hughes

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 10

4 large egg whites
1 cup/250ml sugar
3 cups/750ml fresh ground cherries
1/2 cup/125ml sugar
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 cups/500ml 35-percent cream
4 egg yolks
1/4 cup/60ml sugar
2 cups/500ml chopped white chocolate

Steps:

  • Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper.
  • For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers.
  • Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.)
  • Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.) Let cool.
  • For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
  • For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
  • Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
  • To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
  • Cook's Note: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake.

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