Get ready to experience a dessert that's not just a treat, but a culinary masterpiece that will transform your ordinary dessert routine into an extraordinary sensory journey! This Chocolate Coconut Pavlova is the perfect fusion of crispy meringue, rich chocolate, creamy whipped cream, and tropical coconut that will have your guests begging for the recipe. Whether you're a seasoned baker or a curious kitchen adventurer, this Australian-inspired dessert promises to elevate your dessert game and create a stunning centerpiece that looks as incredible as it tastes.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 8 servings
Ingredients
- 4 large egg whites
- 1 cup sugar
- 1 tsp vinegar
- 1 tsp cornstarch
- 1/2 cup cocoa powder
- 1 cup heavy cream
- 1/2 cup shredded coconut
- Fresh berries for topping
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper, creating a circle about 8 inches in diameter as a guide.
- In a clean, dry mixing bowl, add the 4 large egg whites. Ensure that there is no yolk in the whites, as this can prevent them from whipping properly.
- Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This typically takes about 3-4 minutes.
- Gradually add 1 cup of sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until the mixture is glossy and stiff peaks form, which should take another 5-7 minutes.
- Add 1 teaspoon of vinegar and 1 teaspoon of cornstarch to the meringue mixture, and gently fold them in using a spatula. This helps stabilize the meringue.
- In a separate bowl, sift together 1/2 cup of cocoa powder. Gently fold the sifted cocoa powder into the meringue mixture until fully combined, taking care not to deflate the egg whites.
- Transfer the meringue mixture onto the prepared parchment paper, using a spatula to shape it into a round cake. Create a slight well in the center to hold the toppings later.
- Place the meringue in the preheated oven and bake for 1 hour. The pavlova should be crisp on the outside and soft on the inside. Once done, turn off the oven and leave the door slightly ajar to let the pavlova cool completely inside.
- While the pavlova is cooling, prepare the whipped cream. In a mixing bowl, add 1 cup of heavy cream and whip it until soft peaks form.
- Once the pavlova is completely cooled, carefully remove it from the parchment paper and place it on a serving platter.
- Spread the whipped cream evenly over the top of the pavlova, filling the well you created earlier.
- Sprinkle 1/2 cup of shredded coconut over the whipped cream, followed by an assortment of fresh berries for a colorful and delicious topping.
- Slice and serve the Chocolate Coconut Pavlova Cake immediately, enjoying the delightful combination of textures and flavors.
Tips
- Ensure your mixing bowl is completely clean and free from any oil or grease, which can prevent egg whites from whipping properly.
- Use room temperature egg whites for the best volume and stability.
- Add sugar gradually to create a smooth, glossy meringue that holds stiff peaks.
- Be gentle when folding in cocoa powder to maintain the meringue's delicate structure.
- Keep the oven door slightly ajar during cooling to prevent sudden temperature changes that might crack your pavlova.
- For the most impressive presentation, add fresh berries just before serving to keep them looking vibrant and prevent them from making the meringue soggy.
- If you're making this ahead of time, store the meringue base separately from the cream and toppings to maintain its crisp texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
