Chocolate Pavlova {Gluten Free}

Pavlova, need I say more?

I think Pavlova would make the Perfect Valentine’s Day Dessert! & it’s even Naturally Gluten Free! No recipe adjustments needed!

If you haven’t tried this light and scrumptious dessert, Pavlova, I suggest you run to the store and grab all the ingredients RIGHT NOW! + Enough ingredients to make this at least 2 times, because I promise, you’ll LOVE it!

Pavlova

6 large egg whites {room temperature}
1/4 tsp cream of tarter
1 1/2 cups superfine sugar (Caster Sugar)
1 tsp white vinegar
1 tsp cornstarch
1 tsp pure vanilla extract
*3 Tbsp. Dutch processed cocoa powder, sifted
2 ounces mini semi-sweet chocolate chips

Topping
2 cups heavy whipping cream
2 Tbsp powdered sugar
1 tsp vanilla extract
Dark chocolate bar for chocolate curls, I prefer 70-80% cocao (I used a vegetable peeler along the side of a chocolate bar to form my curls.)
Berries of choice

Preheat oven to 350 F and place the rack in the center of the oven. Line a baking sheet with parchment paper and draw and 8 or 9 inch circle on the parchment paper using a pan as your guide. Turn the parchment over so that the pencil side is down on the pan.

In the bowl of an stand mixer, with whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat on medium high speed until soft peaks hold. Slowly start adding the sugar, a little at a time, and continue to beat until the meringue holds stiff peaks. (Test to see if the sugar is fully dissolved by rubbing the meringue between your thumb and index finger. If it feels super gritty, the sugar is not fully dissolved, so keep beating until it feels smooth between your fingers). Using a large rubber spatula, gently fold in the cornstarch, vinegar, vanilla extract, cocoa powder, and chocolate pieces. FOLD, DO NOT STIR, this preserves the air in the egg whites.

Gently spread the Pavlova batter inside the circle drawn on the parchment paper, smoothing the edges and any small peaks. The Pavlova will keep almost the exact shape after being baked.

Place Pavlova in the oven and IMMEDIATELY turn the oven temperature down to 250 F.
Bake for 1 hour and 5 minutes or until the outside of the pavlova feels firm to the tough, if gently pressed. There may be cracks and you will see that the inside is soft and moist. Turn the oven off, leave the door ajar (I propped mine open with a wooden spoon), and let the meringue cool completely to room temperature in the oven.

The cooled meringue can be made and stored in a cool, dry place, or in the refrigerator in an airtight container, for a few days before it is topped.

Just before serving, gently place the Pavlova on a serving plate. Whip the cream, powdered sugar and vanilla in your electric mixer, with the whisk attachment, until soft peaks form.
Top Pavlova with cream mixture, arrange fruit on top the cream, and sprinkle with chocolate curls. Serve immediately. Both the whipped cream and the pavlova will not maintain their structures very long once combined.

*Play around with your toppings. There are so many fruit options! Wouldn’t lemon curd, topped with whipped cream and raspberries be amazing!
*Simply omit the cocoa powder and chocolate chips to make a vanilla Pavlova.

Find a more in depth post about Pavlova here

XO,

Carly