Chocolate & Berry Pavlova
Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour, 30 minutes
- Cooling Time: 3 hours, 15 minutes
- Total Time: 5 hours
Ingredients: For the Pavlova:
- ½ ounce Bake Believe ®Semi-Sweet Baking Chips, finely chopped
- 6 egg whites
- 1 teaspoon cream of tartar
- ½ cup Confectioners Swerve
- ¼ teaspoon xanthan gum
- 2 teaspoons vanilla
- 1 teaspoon vanilla
To Garnish:
- ½ ounce Bake Believe ®Semi-Sweet Baking Chips, finely chopped
- ¾ cup heavy cream
- 1 tablespoon Confectioners Swerve
- ½ teaspoon vanilla
- 1 cup fresh sliced strawberries
- 1 cup fresh raspberries
- Leaves from 1 stem of fresh mint
Instructions:
- Preheat the oven to 300°F.
- Draw a circle in pencil, 8 ½ inches in diameter, on a piece of parchment paper.
- Flip the parchment so that it is pencil side down and place on a large cookie sheet.
- Wipe a large bowl with a paper towel lightly soaked with vinegar, then place the egg whites inside.
- Add the cream of tartar and beat the egg whites with an electric mixer until frothy.
- While the mixer is running, slowly add the ½ cup Confectioners Swerve, a little at a time.
- Add the xanthan gum, vanilla, and vinegar then beat until the egg whites come to stiff peaks.
- Fold the ½ ounce chopped semi-sweet bar into the egg white mixture.
- Use a small amount of the egg white mixture under your parchment paper on the corners to keep it from sliding around.
- Pile the egg white mixture into the center of the circle drawn on the parchment paper.
- Using a spatula, form the egg white mixture into a circle that was drawn on the parchment paper.
- Smooth the edges to make a cake-like shape that is about 2 inches high and even on the top.
- Place the pavlova in the oven and reduce the oven temperature to 215°F.
- Bake for 1 hour and 30 minutes.
- Turn off the oven and allow the pavlova to cool in the oven for 3 hours.
- While the pavlova is cooling, prepare the toppings.
- Place the ½ ounce chopped semi-sweet chips and 2 tablespoons heavy cream in a small heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
- Continue stirring until thickened. If the chocolate sauce becomes too thick, you may warm it slightly in the microwave.
- Pour the ¾ cup heavy cream in a large chilled bowl along with the 1 tablespoon Confectioners Swerve and ½ teaspoon vanilla.
- Beat the cream with an electric mixer until medium peaks form.
- When you’re ready to serve, assemble the pavlova.
- Spread the whipped cream on top, then pile on the strawberries and raspberries.
- Drizzle with the chocolate sauce and garnish with a few mint leaves.
- Enjoy right away!