Chocolate Easter Pavlova | GF
Bunny head shaped chocolate meringue topped with a vanilla whipped cream, fresh fruits and a passion fruit sauce.
Servings: 8 people
Piping bags and tips
- 4 egg whites - room temperature (120 g)
- 1 cup sugar (220 g)
- 2 tbsp cocoa powder - sifted (15 g)
- ⅛ tsp cream of tartar
Vanilla whipped cream
- 1 cup whipping cream - 33% M.F. minimum (250 ml)
- 4 tsp granulated sugar (20 g)
- 1 tsp vanilla paste/extract
Passion fruit sauce
- 2 passion fruits
- 2 tsp granulated sugar (10 g)
- 2.5 tbsp orange juice (25 ml)
- 1.5 tbsp cold water (25 ml)
- ¼ tsp cornstarch
- fresh fruits : mango slices, strawberries, raspberries
- icing sugar
- freeze dried fruits
- white chocolate curls...
Chocolate meringue - make the day before
Start by drawing the bunny head shape on parchment paper:Draw a circle with a ring (you can also use a plate, anything round you can find at home!), and two ears (I used an offset spatula) on parchment paper. The circle has a diameter of 6-6.5 inches/16 cm, and the ears are about 5.5 inches/14 cm long, and 1.5 inches/4 cm wide. Always remember that the meringue is going to get a bit bigger when baking so leave a small gap between the ears when piping. When you're done, turn the parchment paper upside down so you don't pipe the meringue on the ink.
Preheat the oven to 275°F - 135°C.
Put the egg whites with the cream of tartar in the bowl of your stand mixer. Whisk on medium-high speed until frothy. Add the sugar in three times, whipping the meringue for 30 seconds to a minute before adding the next third of sugar.
When the meringue is shiny and has reached stiff peaks, incorporate the sifted cocoa powder, gently, with a rubber spatula. Do not over mix or the meringue will be too runny.
Using a piping bag with a large tip, pipe the outside of the bunny head first, and then fill it with the rest of the meringue.
Bake for 1 hour at 275°F - 135°C. Turn the oven off, and leave the meringue in there until the next day.
Passion fruit sauce - make the day before
In a small pot, bring to a boil the passion fruit pulp, orange juice, and sugar.
Dilute the cornstarch with the cold water in a small dish.
When the passion fruit mixture is boiling, pour in the cornstarch/water, while whisking. Cook for a couple more minutes, mixing continuously.
Allow to cool down and refrigerate overnight.
Garnishing the pavlova - the day of
Whip the cream with the sugar and vanilla to medium peaks, and fill a piping bag with the tip of your choice.
Clean and cut the fruits, and prepare all the ingredients you'll need to decorate the pavlova.
Place the fruits on top of the meringue, pipe the vanilla whipped cream around the fruits, and drizzle the passion fruit sauce.
Sprinkle icing sugar all over the pavlova, and any other ingredients of your choice : chocolate curls, freeze dried fruits, etc, on top of the whipped cream
Enjoy right away!
For the meringue: use fresh egg whites at room temperature for best results.
If you don’t like chocolate, you can make a plain meringue with the same ingredients, just omit the cocoa powder.
For the vanilla whipped cream: to ensure that the cream is going to whip well, place the bowl you’re going to whip the cream in, in the fridge, for a few hours.
For the passion fruit sauce: passion fruits are ready to be eaten when their skin is wrinkly. Dilute the cornstarch in cold water before incorporating to the sauce to avoid lumps.
Storage: pavlova doesn’t keep well and is best eaten the day of, even the hour of! Store the leftovers in the fridge for up to two days.
Calories are per one serving (total calories for this recipe: 2077).