Chocolate Spice Berry Pavlova with Coconut Cream.
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • For the Meringue:
  • 6 large egg whites
  • 1 ½ cups super fine sugar
  • 3 tbsp. unsweetened cocoa powder
  • 1 tsp. apple cider vinegar
  • ½ tsp. of salt
  • ¼ tsp. of cayenne
  • 2 ounces grated dark chocolate (at least 70%)
  • For the Cream:
  • Two cans of full fat coconut milk (store in the fridge, use only the cream at the top, none of the water)
  • 1 container of So Delicious Dairy Free Coconut Whip Light
  • For the Berry Topping:
  • 2 8oz containers of blackberries
  • 2 8oz containers of raspberries
  • 1 lb. of fresh strawberries
  • 1 lemon
  • Balsamic reduction glaze (I buy at Whole Foods)
Instructions
  1. For the Meringue:
  2. Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper and draw two 6-inch circles on the parchment paper or one 8-inch circle. Flip the parchment over so the pen side is down.
  3. Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment. When soft peaks begin to form, add the sugar a tablespoon at a time. Beat until the meringue is stiff and shiny.
  4. Add the chocolate, vinegar, cayenne and cocoa powder and gently fold in until the cocoa is mixed in thoroughly.
  5. Mound the meringue in the circles and smooth the center and sides. Leaving a bit of a ridge around the sides.
  6. Place meringue in the oven and drop temperature immediately to 300 degrees and cook for 50 to 75 minutes (if doing two meringues, will be closer to 50 minutes, will take a bit more time for one large meringue). The exterior should be crispy and slightly cracked and when pushed gently in the center should give a little.
  7. Let the meringues cool completely in the oven. Turn off the oven and prop the door open. Should take a couple of hours. Can be made the night before and wrap the meringues with plastic wrap and keep at room temp.
  8. Make the Berries:
  9. In a large saucepan over medium heat, add 8oz of raspberries, blackberries and strawberries along with the juice of half a lemon and 1 tbsp. of sugar. Stir and heat until juices begin to release and some of the berries burst. Don’t cook down all the way, leave some berries whole. Should be about 5 to 7 minutes. Place berries in bowl and set aside.
  10. For the Cream:
  11. Place the bowl and whisk of the stand mixer in the freezer for 15 minutes. Remove and place in the stand mixer.
  12. Grab the cans of coconut milk out of the fridge. Remove only solid part of the coconut milk and place in the bowl. Do not add any of the water.
  13. Whisk the cream until soft peaks form. About 5 to 7 minutes or so. Add the vanilla extract and mix in.
  14. Remove bowl from stand mixer and gently fold in the coconut whip.
  15. Assemble the Pavlova:
  16. Carefully place one meringue on your servicing dish or cake stand.
  17. Gently spoon half of the coconut cream over the top and smooth over with off-set spatula or knife. Doesn’t have to be completely smooth and level, leave some higher peaks.
  18. Place half of the cooked berry mixture over the cream.
  19. Place the second meringue over the top of the meringue and smooth out to the sides and but leave some mounds in the center.
  20. Spoon the rest of the cooked berry mixture over the top, letting the juices run down. Add some of the fresh berries over the top.
  21. Drizzle the balsamic glaze over the top of the berries.
  22. Slice and enjoy. Best served day off.
Recipe by Social Buttercream at http://socialbuttercream.com/2019/02/09/chocolate-spice-berry-pavlova-with-coconut-cream-big-bold-and-beautiful-tastes-good-too/