Chocolate Dusted Pavlova with Chocolate Cream and Berries
What is better than pavlova? Chocolate pavlova. And how fast is it to whip up a batch of chocolate cream in your thermomix? FAST. That’s what.
When is a pavlova not a pavlova? When it’s a chocolate pavlova...with chocolate cream filling...it is so much better than your av pav!
This site is replete with all the pavlova recipes you can dream up, and we are still dreaming up more...it is a great dessert, very impressive and super easy to make once you get the meringue whispering down! (Thanks to #recipesthatwork you can do this!)
Try some of our other pavlova recipes, slightly different methods perhaps, or ingredient volume, based on when the recipes were written...but you get the idea. Pavlova should be your go to dessert when you want to impress without stress!
Lemon Meringue Pavlova with Almonds
Chilli Pavlova with Kulfi Cream and Chilli Raspberry Coulis
Brown Sugar Pavlova with Summer Berries
Persian Love Pavlova with Burnt White Chocolate Cream
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Need
-
The Pavlova
- 240 Grams egg whites room temp
- 340 Grams raw caster sugar BUY
- 1 Teaspoon cream of tartar
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon cornflour or cornstarch
- 1 Tablespoon balsamic vinegar
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams cocoa powder BUY
-
Filling
- 800 Milliliters cream cream BUY
- 50 Grams chocolate dark in pieces BUY
- 1 Teaspoon vanilla bean paste BUY
- strawberries, fresh berries of choice to garnish
Do
- 1
Line a flat baking tray with paper. Preheat oven to 150°C.
- 2
Ensure Thermomix bowl and butterfly are immaculately clean and dry before beginning.
- 3
Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/ speed 3.5.
- 4
Whip 6 min/37°C/Butterfly/speed 3 while adding the sugar 1 tbsp at a time through hole in lid. Occasionally stop and scrape down sides of bowl with a flat silicone spatula (not the TM spatula).
- 5
Add cornflour, vinegar and vanilla and whip 1 min/37°C/Butterfly/speed 3.
- 6
Spread the mixture in a circle on the prepared tray mounding it up as high as possible. It will flatten as it bakes. Dust with enough of the cocoa powder to make an impact. Reserve the rest for the cream.
- 7
Bake pavlova for 50 minutes. Turn oven off and leave in oven for up to 3 hours or completely cold. Remove from oven and try not to move it until you are ready to assemble and serve.
- 8
To serve, whip cream with remaining cocoa powder to soft peaks, remove from Thermomix bowl, leaving a little in the bowl, and then add chocolate and vanilla to bowl. Melt 4 min/50°C/speed 1.
- 9
Return cream to the bowl and incorporate 4 sec/speed 4.
- 10
Fill the hollow, top with heaps of fruit and if you have some ganache laying around...drizzle on!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
