Chocolate Pavlova with Winter Fruit

If you want to add more gluten free recipes to your recipe box, Chocolate Pavlova with Winter Fruit might be a recipe you should try. For 83 cents per serving, you get a side dish that serves 12. One portion of this dish contains roughly 3g of protein, 16g of fat, and a total of 282 calories. If you have fruit, heavy cream, vanilla bean paste, and a few other ingredients on hand, you can make it. A few people made this recipe, and 13 would say it hit the spot. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. It is brought to you by Foodista. With a spoonacular score of 11%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chocolate Pavlova with Winter Fruits, Spiced Winter Pavlova, and Exotic Fruit Pavlova.

Servings: 12

 

Ingredients:

2 ounces 60–70% dark chocolate, ground finely (see Kitchen Tip #2)

¼ teaspoon cream of tartar

2 tablespoons Dutch process cocoa powder

4 large egg whites, room temperature

2 cups assorted fresh winter fruit

1 cup granulated sugar

2 cups heavy cream, chilled

6 tablespoons confectioner's sugar

1 teaspoon cornstarch or tapioca starch

1 teaspoon vanilla bean paste

1 teaspoon vanilla extract

1 teaspoon white vinegar

Equipment:

baking paper

baking sheet

stand mixer

whisk

bowl

oven

Cooking instruction summary:

  1. To make the chocolate meringue: Preheat the oven to 225F convection or 250F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.
  2. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.
  3. Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).
  4. Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 1 hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.
  5. To make the whipped cream: Add the cream, confectioners sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.
  6. Whip until the cream holds soft peaks.
  7. To assemble: Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge.
  8. Arrange the fruit on top and serve immediately.

 

Step by step:


1. To make the chocolate meringue: Preheat the oven to 225F convection or 250F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites.

2. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge.


Bake until the outside is dry and starting to crack slightly, 1 to 1 hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.To make the whipped cream


Add the cream, confectioners sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.Whip until the cream holds soft peaks.To assemble

1. Place the baked meringue onto a serving platter or cake stand.

2. Spread the whipped cream in the center leaving a 2-inch gap around the edge.Arrange the fruit on top and serve immediately.


Nutrition Information:

Quickview
282 Calories
2g Protein
16g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
282
14%

Fat
16g
25%

  Saturated Fat
10g
63%

Carbohydrates
33g
11%

  Sugar
29g
33%

Cholesterol
54mg
18%

Sodium
36mg
2%

Caffeine
5mg
2%

Get Enough Of These
Protein
2g
5%

Vitamin A
702IU
14%

Vitamin B2
0.12mg
7%

Copper
0.1mg
5%

Fiber
1g
5%

Phosphorus
44mg
4%

Selenium
2µg
4%

Magnesium
15mg
4%

Manganese
0.07mg
3%

Potassium
120mg
3%

Vitamin K
3µg
3%

Calcium
31mg
3%

Vitamin E
0.43mg
3%

Iron
0.41mg
2%

Vitamin D
0.28µg
2%

Zinc
0.26mg
2%

Vitamin B5
0.14mg
1%

Vitamin B12
0.08µg
1%

Vitamin C
1mg
1%

Vitamin B3
0.23mg
1%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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