Chocolate Chip Pavlova
  Time
 
Chocolate Chip Pavlova Image

Chocolate Chip Pavlova

Chocolate, meringue and fresh fruit team together in this gorgeous dessert.

 3 Reviews
8
servings
25 min
PREP TIME
1 hr 05 min
TOTAL TIME

Ingredients

Pavlova

4 large Land O Lakes® Eggs (whites only)

1/2 teaspoon cream of tartar

1 cup superfine sugar  

1 cup mini semi-sweet chocolate chips

1 teaspoon vanilla

Chocolate Sauce

1 cup mini semi-sweet chocolate chips

1/2 cup Land O Lakes® Heavy Whipping Cream

1/4 cup Land O Lakes® Butter

Topping

1 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon powdered sugar

4 cups fresh fruit (kiwifruit, strawberries, pineapple, mango, raspberries, blueberries, etc.), cut up

 

 *Substitute regular granulated sugar.

How to make

  1. STEP 1

    Heat oven to 250°F. Line baking sheets with parchment paper.

  2. STEP 2

    Beat egg whites in bowl at low speed until foamy; add cream of tartar. Beat at high speed, gradually adding 3/4 cup superfine sugar, until glossy and stiff peaks form. Gently stir in remaining superfine sugar, 1 cup chocolate chips and vanilla.

  3. STEP 3

    Drop 8 (1/2 cup) mounds egg white mixture onto prepared baking sheets. Spread each into 4-inch circle, mounding slightly around edges. Bake 35-40 minutes or until edges are crisp. Remove from oven; cool 15 minutes. Remove from parchment.

  4. STEP 4

    Combine 1 cup chocolate chips, 1/2 cup whipping cream and butter in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and sauce is smooth. Drizzle 1 1/2 teaspoons chocolate sauce onto each individual dessert plate. Beat 1 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in powdered sugar. Place each pavlova on chocolate-coated plate. Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit. Drizzle with remaining chocolate sauce.

Tip #1

- Kosher products for Passover are available at specialty food markets.

Tip #2

- Use remaining chocolate sauce over ice cream, cake or fresh fruit.

Tip #3

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Nutrition

540Calories
35Fat (mg)
75Cholesterol (mg)
110Sodium (mg)
60Carbohydrates (g)
4Dietary Fiber
5Protein (g)

Reviews

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  September 06, 2015

This is a very useful recipe. I made 100 portions for a wedding yesterday . Made two batches using six egg whites in each. I I also folded one tablespoon of Cocoa to the mix right at the end , this gave lovely flavor and color. They are just as good tonight, so it seems that they may store well also.

— says Deborah
Helpful?
  May 14, 2014

AWESOME dessert. If you want to impress your guests, this is what you should make! Very easy to make. You can make the meringue part the day before BUT the cream part needs to be made right before you serve this. Otherwise the cream does not hold up that good and it gets a little watery.

— says Janay V.
Helpful?
  February 07, 2011

Everyone loved this dessert! I had lots of egg whites left over from Easter baking plus lots of fresh strawberries. I had to make them again as everyone enjoyed them so much

— says Mary
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