Chocolate and raspberry pavlova
Searching for a delicious and elegant Valentine’s Day dessert? Try our Chocolate and Raspberry Pavlova recipe for an unforgettable evening. Originating from New Zealand and Australia, the Pavlova is a delightful combination of crisp meringue and smooth whipped cream, topped with fresh fruit. This chocolate-framboise version adds a rich and tangy twist, making it a perfect sweet treat to share with your loved one.
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Preparation 1 h 15
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Baking 1 h 00
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Servings 4
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Level Expert
Ingredients
Chocolate meringue
Raspberry compote
White chocolate whipped cream
Toppings
Certified recipe
This recipe is a collaboration with Kassandra Pietropaolo, a certified Les Chats Gourmets chef.
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Note
They keep well separately for 3 to 4 days. So it’s an ideal recipe to make ahead and only have to assemble when you’re ready to feast.
See also our Pavlova with citrus and exotic fruits.
Tip
If the meringue is cooked through, it will peel off the parchment paper easily. If it still sticks, bake for a further ten minutes.
Preparation steps
- Baking information
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Temperature120°C
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Heat rotary
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Baking time 1 h 00
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Raspberry compote
Crème fouettée au chocolat blanc
Assembling
Your comments
Chocolate and raspberry pavlova
Searching for a delicious and elegant Valentine’s Day dessert? Try our Chocolate and Raspberry Pavlova recipe for an unforgettable evening. Originating from New Zealand and Australia, the Pavlova is a delightful combination of crisp meringue and smooth whipped cream, topped with fresh fruit. This chocolate-framboise version adds a rich and tangy twist, making it a perfect sweet treat to share with your loved one.
Note
They keep well separately for 3 to 4 days. So it’s an ideal recipe to make ahead and only have to assemble when you’re ready to feast.
See also our Pavlova with citrus and exotic fruits.
Tip
If the meringue is cooked through, it will peel off the parchment paper easily. If it still sticks, bake for a further ten minutes.
Ingredients
Chocolate meringue
- Cane sugar : 45 grams
- Unsweetened cocoa powder : 15 grams
- Salt : 1 pinch
- Corn starch : 1 tablespoon
- Egg White : 90 grams
- Cane sugar : 125 grams
- Yellow lemon (juice) : 1 teaspoon
Raspberry compote
- Raspberries (fresh or frozen) : 200 grams
- Icing sugar : 20 grams
- Orange (juice) : 15 centiliters
White chocolate whipped cream
- Whipping cream 30% : 50 grams
- White chocolate (chopped) : 50 grams
- Whipping cream 30% : 150 grams
Toppings
- Raspberries : 8
- Dark chocolate (70%) (chopped) : 15 grams
Preparation steps
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In a small bowl, combine the first amount of sugar, cocoa, salt and cornstarch.
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Place the egg whites in the mixer bowl and beat at medium speed. When the whites become frothy, increase the speed and gradually add the second quantity of sugar.
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When the meringue forms a "bird's beak" on the whisk, reduce to medium speed and add the sugar, cocoa, salt and cornstarch mixture. When incorporated, add lemon juice.
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On a sheet of baking paper, divide the meringue into 4 mounds. Form 4 small "nests" with the back of a spoon.
Bake for 1 hour at 120°C, then leave to cool.
Set aside to cool. - Temperature: 120°C
- Heat: rotary
- Baking time: 1 h 00
Raspberry compote
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Place all compote ingredients in a saucepan. Bring to the boil. Remove from heat and set aside in the fridge.
Crème fouettée au chocolat blanc
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In a small saucepan, bring the first quantity of cream to the boil. Pour the cream over the chopped white chocolate.
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Mix until smooth and creamy. Chill in the fridge for 5 minutes (do not leave any longer, as the chocolate should not solidify).
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Meanwhile, whip the second quantity of cream until it forms a "bird's beak". Whisk in the cooled white chocolate mixture. Set aside in the fridge.
Assembling
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Place one meringue on each plate.
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Add a quarter of the raspberry compote and a large spoonful of cream.
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Garnish with chopped dark chocolate and fresh raspberries.