This Raspberry Chocolate Pavlova Dessert is actually easy to make plus it is SO beautiful and delicious! Vary the fruits for any season and you’ve got a seasonal winner.
I spied this recipe in an old cookbook on my shelves and while I had no idea what the Italian words meant, the look of the Raspberry Boccono Dolce was intriguing so I made it for a party. No one knew exactly what that was; turns out it’s Italian for this Raspberry Chocolate Pavlova dessert.
I later learned from an Italian speaking friend about the meaning of the Italian words boccone dolce and truer words were never spoken.
This dessert really is a ‘sweet mouthful.’ Lovely clouds of meringue layered with chocolate, whipped cream and berries. Oh my.
More commonly known as a Pavlova for the light layers of meringue mixed with whipped cream and berries, this dessert includes a layer of chocolate ganache and it is truly a stellar dessert for any holiday but this year I made it to share with friends I love on Valentine’s Day hence the red-hearted raspberries.
Equally stunning made with strawberries too. Both fabulously delicious!
It is so versatile though, don’t limit it to just one day a year…simply changing up the fruit can make it the perfect dessert for any holiday but seriously, why stop at holidays?
I had never made it with anything but raspberries until one summer when I served this peach and caramel version at a backyard barbecue.
I think my guests wanted to skip the burgers and head straight to dessert! So versatile and really so very, very good!
Beautiful to look at (more so BEFORE you slice it!), wonderful to eat; it’s a dessert you will love to present but the truth is…it’s pretty doggone easy too!
I think like a lot of foodie types, many of us were swept up in the Macaron Madness; those little French cookies that are light, beautiful and seemingly one of the best uses for egg whites imaginable.
Yes, I include myself in that madness and really, madness it was. They led to nothing but exasperation for me. I’ll stick with Coconut Macaroons, Meringue Cookies, and this beautiful and much easier to make dessert that people will think you slaved over for days!
So many factors influence the success of Macarons and since I can’t control humidity or altitude the results have been less than stellar. Not this though; it’s always been a huge success!
So no, I’ll probably never be tempted to make Macarons again (or angel food cake for that matter) but give me this Raspberry Chocolate Pavlova Dessert in a heartbeat!
The ease is real. The meringue layers are simply egg whites with sugar beaten to a stiff peak that are formed into circles and baked in a low oven and left to cool and dry. The rest is even easier, layers of meringue followed with whipped cream, drizzled chocolate, and berries; really how hard could that be? Not hard at all.
I admit, I always love the oohs and aahs that this Raspberry Chocolate Dessert elicits; I’m the only one who knows how easy it is…a piece of cake compared to cake!
Today marks another #ComfortFoodFest with my Food Network friends and appropriately the theme is Chocolate! Lots and lots of chocolate; no excuse to not make something for your Valentine!
Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries
The Heritage Cook: Gluten-Free Black & White Brownies with Orange Glaze
Virtually Homemade: Chocolate Covered Strawberries with Coconut
Creative Culinary: Raspberry Chocolate Pavlova (You’re Here!)
Daisy at Home: Mocha Mousse Marshmallow Cake
The Mom 100: Molten Chocolate Peanut Butter Cakes
Dishin & Dishes: Espresso Truffles
The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting
Elephants and the Coconut Trees: Chocolate-Covered Strawberries
The Cultural Dish: Moroccan Pots de Creme
Red or Green: Dark Chocolate Truffles- 4 Flavors
Napa Farmhouse 1885: Chocolate-Coconut-Cashew Bark with Sea Salt
The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt
In Jennie’s Kitchen: Fudgy, Chewy Brownies {dairy free}
Haute Apple Pie: Mississippi Mud Pie
Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts
Food for 7 Stages of Life: Everyday Chocolate Granola
FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast
PIN IT! ‘Raspberry Chocolate Pavlova’
Raspberry Chocolate Pavlova Dessert
A stunning dessert that is actually quite simple to prepare but will wow your guests!
Ingredients
For the Meringues:
- 8 eggs white at room temperature
- pinch of salt
- 1/4 tsp cream of tartar
- 2 cups sugar
For the Whipping Cream:
- 4 cups whipping cream
- 1 cup sugar
- 2 Tbsp vanilla extract
For the Chocolate and Raspberry layers
- 8 ounces good chocolate, chopped
- 1/2 cup half and half
- 1 to 1 1/2 pints fresh raspberries
Instructions
Make the Meringues:
- Beat egg whites until frothy. Add salt and cream of tartar, beating until stiff. Gradually add sugar continuing to beat until the meringue is stiff and glossy.
- Line cookie sheets with parchment paper and trace 3 circles with cake pan (I used the bottom of my springform pan), each 8 or 9 inches in diameter.
- Spread the meringue evenly over the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Turn off oven and leave in until ready to use or overnight.
- When ready to use, carefully peel the paper from the bottom.
To Make the Pavlova
- Melt the chocolate with the half and half over low heat and whisk until smooth. Remove 1/4 cup chocolate and reserve for drizzling top.
- Divide evenly on top of each meringue and smooth; refrigerate until chocolate has hardened a bit.
- Beat the cream; gradually adding the sugar. Add the vanilla and beat until quite stiff.
- Place a small dollop of whipped cream on a serving plate and put one meringue on top.
- Spread approximately 1/3 of whipped cream over the chocolate. Top with 1/3 of the fresh berries.
- Repeat with a 2nd and 3rd layer; pipe some whipped cream on top of berries and garnish with a few that have been reserved.
- Warm reserved chocolate if necessary and drizzle over entire cake using either a fork or a ziploc bag with a tiny snip taken off of a corner.
- Refrigerate for at least 2 hours before serving.
Notes
The longer you can let this dessert refrigerate before serving, the better. I recommend a 2 hour minimum but more is even better while making sure it is served the same day it is put together. That will give the soft and crunchy meringues time to absorb a bit of moisture and make cutting easier.
BUT note...as beautiful as it is and as much as we love it, the beauty of the presentation is certainly not in the individual slices. No matter; I promise no one will complain as they lick their plates clean!
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 977Total Fat: 58gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 332mgSodium: 153mgCarbohydrates: 104gFiber: 5gSugar: 97gProtein: 13g
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