Pavlova with Driscoll’s Raspberries and Dark Chocolate Chips Recipe

A Pavlova is an easy, light dessert that’s perfect for any occasion. It’s a simple recipe that allows for a...
pavlova
Aurelie Jouan

A Pavlova is an easy, light dessert that’s perfect for any occasion. It’s a simple recipe that allows for a lot of creativity, and is fun to make with young children who like to help in the kitchen.

6
Servings
594
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 egg whites, from large eggs
  • 1 Pinch of salt
  • 1 Cup sugar
  • 1 Teaspoon cornstarch
  • 1 Tablespoon vanilla extract
  • 2 Teaspoons apple cider vinegar
  • 1 ¼ Cup heavy cream
  • 1 Cup Driscolls raspberries
  • 1 Cup dark chocolate chips, preferably Ghirardelli

Directions

Preheat oven to 300 degrees F.

In the bowl of an electric mixer, combine egg whites, salt, and sugar (in two or three batches) and mix until stiff peaks form.

After turning off the mixer, add the vinegar, vanilla, and cornstarch; fold into the meringue.

Using a spatula, scoop the meringue onto a baking sheet and mold into an approximately 8-inch diameter disc on a baking sheet.

Reduce the oven to 250 degrees F and transfer the baking sheet to it.

Bake for 55 to 65 minutes. Allow to cool for a minimum of one hour.

So as not to melt the whipped cream, wait until the meringue is cool and dry before piling the whipped cream on top and adding the Driscoll’s raspberries and chocolate on top.

 

Nutritional Facts

Total Fat
31g
44%
Sugar
21g
23%
Saturated Fat
10g
42%
Cholesterol
27mg
9%
Carbohydrate, by difference
70g
54%
Protein
7g
15%
Vitamin A, RAE
75µg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
60mg
6%
Choline, total
7mg
2%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
37µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
68mg
10%
Selenium, Se
4µg
7%
Sodium, Na
261mg
17%
Vitamin D (D2 + D3)
1µg
7%
Water
35g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.