Raspberry and Chocolate Pavlova is actually easy to make but SO beautiful and delicious! Vary the fruits for any season and yo5u’ve got a beautiful 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.
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.
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’ve been swept up into the Macaron Madness a couple of times but making those lovely French meringue cookies has been an exasperation for me.
So many factors influence their success and since I can’t control humidity or altitude the results have been less than stellar.
The truth is that I’ve also never had one that seemed to make all of that effort worth it…give me this dessert in a heartbeat!
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 Boccone Dolce (Pavlova with Chocolate and Raspberries)
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 and Chocolate Pavlova’
Raspberry and Chocolate Pavlova
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
o 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
- elt 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 ziplock 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:
8Serving Size:
1Amount Per Serving: Calories: 977Total Fat: 58gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 332mgSodium: 153mgCarbohydrates: 104gFiber: 5gSugar: 97gProtein: 13g
The nutritional information is computer-generated and only an estimate.
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