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You are here: Home / All Recipes / Raspberry and Chocolate Pavlova Dessert

Raspberry and Chocolate Pavlova Dessert

February 12, 2015 32 Comments

Raspberry and Chocolate Pavlova PIN

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.

Raspberry Boccone Dolce from @creativculinary

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!

Raspberry Boccone Dolce - The Perfect Pavlova from Creative-Culinary.com

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!

food network logoToday 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 PIN

Yield: 6-8 Servings

Raspberry and Chocolate Pavlova

Raspberry and Chocolate Pavlova

A stunning dessert that is actually quite simple to prepare but will wow your guests!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

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:

  1. 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.
  2. 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.
  3. 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.
  4. When ready to use, carefully peel the paper from the bottom.

To Make the Pavlova

  1. 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.
  2. Divide evenly on top of each meringue and smooth; refrigerate until chocolate has hardened a bit.
  3. Beat the cream; gradually adding the sugar. Add the vanilla and beat until quite stiff.
  4. Place a small dollop of whipped cream on a serving plate and put one meringue on top.
  5. Spread approximately 1/3 of whipped cream over the chocolate. Top with 1/3 of the fresh berries.
  6. Repeat with a 2nd and 3rd layer; pipe some whipped cream on top of berries and garnish with a few that have been reserved.
  7. 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.
  8. 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:

8

Serving Size:

1

Amount 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.

© Creative Culinary
Cuisine: Italian / Category: Desserts

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Comments

  1. Jennifer | Bake or Break says

    February 16, 2015 at 8:21 am

    This is absolutely beautiful! Love the flavor combination, too.
    Reply
    • Creative Culinary says

      February 16, 2015 at 1:03 pm

      Thanks Jennifer; seriously one of my favorites for those two reasons. Oh and that it really is easy!!
      Reply
  2. Dorothy at Shockingly Delicious says

    February 15, 2015 at 8:55 am

    Oh. My. GAWD. In the best way.
    Reply
    • Creative Culinary says

      February 16, 2015 at 1:02 pm

      Whew...would hate that to be in a bad way. :)
      Reply
  3. Alice says

    February 14, 2015 at 5:46 pm

    WOW, this would certainly be a show stopper! I bet this is a fun one to turn out for company! I love the way you decorated it especially!
    Reply
    • Creative Culinary says

      February 16, 2015 at 1:01 pm

      I only make it if I'm having company and every single time they assume I've spent the entire day just on dessert. Shh...don't tell OK. So much easier than it looks!
      Reply
  4. Paula says

    February 14, 2015 at 2:09 pm

    The photographs are simply gorgeous! Can only imagine how wonderful this must taste.
    Reply
    • Creative Culinary says

      February 16, 2015 at 1:00 pm

      Thanks so much Paula and it is truly wonderful; I simply love chocolate and raspberry together.
      Reply
  5. Laura @MotherWouldKnow says

    February 14, 2015 at 11:56 am

    Barb, I do believe that this is one of the most beautiful Pavlovas I've ever seen! Raspberry and dark chocolate is one of my favorite combinations too - a winner all around. And yes, pavlovas are easier than they look, and incredibly elegant.
    Reply
    • Creative Culinary says

      February 16, 2015 at 12:59 pm

      Thanks so much Laura; it's why I love it so much too; just two of my favorites in one dish and they do seem made for each other, don't they?
      Reply
  6. Alisa @ Go Dairy Free says

    February 14, 2015 at 10:00 am

    Wow, that is so impressive looking! And I'm excited as it looks super easy to make dairy-free!!
    Reply
    • Creative Culinary says

      February 16, 2015 at 12:58 pm

      Thank you Alisa; is there a dairy free product you can use for mimicking whipping cream? That would be perfect!
      Reply
  7. Dee Dee (My Midlife Kitchen) says

    February 14, 2015 at 9:26 am

    This looks (almost!) too pretty to eat! But I will...!
    Reply
    • Creative Culinary says

      February 16, 2015 at 12:57 pm

      That first cut was hard...but it gets easier with every bite. :)
      Reply
  8. Kristen @ A Mind Full Mom says

    February 14, 2015 at 7:13 am

    Your pictures sold me that I MUST try this! Wow! Gorgeous!
    Reply
    • Creative Culinary says

      February 16, 2015 at 12:56 pm

      Thank you Kristen; do try it; you will not regret it. I made another this summer with peaches and caramel sauce...it's a very versatile dessert!
      Reply
  9. Des @ Life's Ambrosia says

    February 13, 2015 at 10:40 pm

    What a gorgeous dessert! I agree about macaroons. I've actually personally never made them because they just seem like so much effort and I've personally never had one that I really thought was like "WOW i want to spend tons of time on them!" This on the other hand, I'd make in a heartbeat!
    Reply
    • Creative Culinary says

      February 16, 2015 at 12:55 pm

      I think you hit one nail on the head too Des; I've had some from good bakeries and just was not wowed enough either. Give me baked meringue any day! And trust me; you can make this dessert in less time. :)
      Reply
  10. Miranda @ Cookie Dough & Oven Mitt says

    February 13, 2015 at 11:02 am

    This dessert would make a decadent dessert for this Valentine's Day! My hubby would go crazy for it. It's so gorgeous that I don't know who wouldn't go nuts over it though!
    Reply
    • Creative Culinary says

      February 13, 2015 at 12:35 pm

      Make it! Seriously make those meringue circles tonight and tomorrow it's all just whipped cream and some stacking! He will love you forever. I know...that is the promise but this will further seal the deal. :)
      Reply
  11. Shanna @ Pineapple and Coconut says

    February 13, 2015 at 11:00 am

    Your pavlova is gorgeous! I am seriously smitten with them now since having finally made one ( or three since I had to test the recipe a few times ) and I can't believe how incredibly easy they are yet SO fancy looking. And very very delicious.
    Reply
    • Creative Culinary says

      February 13, 2015 at 12:34 pm

      I love them too; I made one this summer with peaches and caramel sauce. SO yummy!
      Reply
  12. John@Kitchen Riffs says

    February 12, 2015 at 10:02 pm

    Macarons often leave me flat, too. Look great, but so often there is much taste there. Or even much there there, if you know what I mean. :-) This, however, has substance and presence -- my kinda dessert!
    Reply
  13. Maureen | Orgasmic Chef says

    February 12, 2015 at 3:54 pm

    Holy cow, what a dessert. Definitely orgasmic and guaranteed to make the cook a winner with everyone.
    Reply
    • Creative Culinary says

      February 13, 2015 at 12:33 pm

      Everything you said!
      Reply
  14. Anne-Marie @ This Mama Cooks! On a Diet says

    February 12, 2015 at 11:24 am

    The problem with this dessert is that you have to ruin it by actually cutting it and eating it! Gorgeous, just gorgeous. Brava!!
    Reply
    • Creative Culinary says

      February 13, 2015 at 12:33 pm

      So true Anne-Marie. Once that knife goes in it's all over! I took a couple of photos with the piece cut out and just that little bit of change in structure was evident. You won't be seeing that photo on here! :)
      Reply
  15. Holly says

    February 12, 2015 at 11:05 am

    What a show-stopper of a dessert! My mother in law makes this dessert each time we visit England and I have yet to repeat it here at home. Yours is gorgeous!
    Reply
    • Creative Culinary says

      February 13, 2015 at 12:32 pm

      I honestly think it's one of the easiest desserts I make and yet it looks like it took all day. Perfect right?
      Reply

Trackbacks

  1. Chocolate Raspberry Pots de Creme Custard | Mother Would Know says:
    February 10, 2019 at 10:02 pm
    […] A few years ago, my friend Barb of Creative Culinary layered chocolate and fresh raspberries in a pavlova. And now I’ve combined them into a rich single-serving dessert that is both elegant and […]
    Reply
  2. Chocolate and Pretzel Bark with Sea Salt | The Wimpy Vegetarian says:
    November 10, 2018 at 11:04 pm
    […] 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 […]
    Reply
  3. Healthy Dark Chocolate Bark Recipe with Chia Seeds says:
    February 9, 2016 at 5:05 pm
    […] 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 […]
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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