"Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate." — Olga D
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cream of tartar
1 1/2 cups
unsweetened cocoa powder
2 (1 ounce) squares
bittersweet chocolate, melted
fresh strawberries, hulled and halved
1 1/2 cups
1 (1 ounce) square
bittersweet chocolate, melted
Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve.
Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy and well worth the effort.
I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and it spread like a big pancake, can anyone let me know why this might have happened.
This turned out to be a very delicious desert; however, when baking, it did not stay in an 8" circle. After the l l/2 hours it had spread to over a foot and down over the edge of the cookie sheet. I had to serve it by cutting it in pieces (which was very messy--the top kept cracking) and then putting the whip cream and strawberries on. I'd like to know how to keep it from spreading so much.
This was easy, looked elegant and tasted great! Be careful to not overbeat the eggs and mold the sides high as it does spread. I let mine cool in the open oven for an hour then transferred to cooling rack.
The flavor was great, but like others, mine spread out a lot. This was my first attempt at a pavlova. I thought it might help with the spreading issue so I let the chocolate cool a little before incorporating into the egg whites. I spread the mixture into an 8" circle and piled the sides high, but it still ended up about 16" across and maybe 1" tall. Despite my best efforts to make the move smooth and keep the weight evenly distributed, the transfer from the baking sheet to the cooling rack was a disaster. It fell apart into huge chunks. I ended up making pavlova parfaits since I was serving to guests. I would avoid trying this recipe for the first time if you're counting on beautiful presentation. Maybe this recipe would work better if you made individual sized pavlovas. They would bake faster and probably not spread out as much. I did notice that this recipe is pretty much the same as the one from the joyofbaking website, though they call for superfine sugar instead of table sugar and used chopped chocolate instead of melting it. I bet that would fix the spreading problem. As another reviewer said, the egg whites lose their stiffness once the chocolate is added.
Oh wow. This was a complete disaster. Not saying this isn't a great recipe, just that it was pretty hard for me, who has little experience with beating eggs, to get right. I beat the eggs for at least half an hour and they never got stiff. Finally I just gave up, thinking that they were probably stiff enough. Everything spread all over the pan (as I expected having read other reviews), the top came out super crispy and cracked and the middle wasn't cooked. Hopefully some better cooks than I can give some helpful advice in their reviews that might make this a less daunting dessert to make.
This was fantastic. Everyone loved it and it has this very rich, distinguished, yet delicate flavor. I made it for a dinner party and it was very impressive.
Do not over bake. (This was my one mistake.)
Im a really professional chef and i bow down to this recipe!! it is absolutely devine!! it tastes sooo good, like a summers morning. I recommend this recipe to every one!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
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