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Chocolate Pavlova with Winter Fruit

 
One serving costs about $0.83

$0.83 per serving

13 people like this recipe

13 likes

This recipe is ready in 150 minutes

Ready in 2 hours and 30 minutes

12 winter,gluten-free,gluten free side dish
spoonacular Score:14%

Spoonacular Score: 14%

 

You can never have too many dessert recipes, so give Chocolate Pavlova with Winter Fruit a try. One serving contains 282 calories, 2g of protein, and 16g of fat. This gluten free recipe serves 12 and costs 82 cents per serving. Winter will be even more special with this recipe. A few people made this recipe, and 13 would say it hit the spot. If you have 70% chocolate, vinegar, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. Try Chocolate Pavlova with Winter Fruits, Spiced Winter Pavlova, and Exotic Fruit Pavlova for similar recipes.

Ingredients

Servings:
2 ounces
2 ounces dark chocolate
dark chocolate
0.25 tsps
0.25 tsps cream of tartar
cream of tartar
2 Tbsps
2 Tbsps dutch process cocoa powder
dutch process cocoa powder
4 large
4 large egg whites
egg whites
2 cups
2 cups fresh fruit
fresh fruit
1 cup
1 cup granulated sugar
granulated sugar
2 cups
2 cups heavy cream
heavy cream
6 Tbsps
6 Tbsps sugar
sugar
1 tsp
1 tsp tapioca starch
tapioca starch
1 tsp
1 tsp vanilla bean paste
vanilla bean paste
1 tsp
1 tsp vanilla extract
vanilla extract
1 tsp
1 tsp white vinegar
white vinegar
2 ounces dark chocolate
2 ounces
dark chocolate
0.25 tsps cream of tartar
0.25 tsps
cream of tartar
2 Tbsps dutch process cocoa powder
2 Tbsps
dutch process cocoa powder
4 large egg whites
4 large
egg whites
2 cups fresh fruit
2 cups
fresh fruit
1 cup granulated sugar
1 cup
granulated sugar
2 cups heavy cream
2 cups
heavy cream
6 Tbsps sugar
6 Tbsps
sugar
1 tsp tapioca starch
1 tsp
tapioca starch
1 tsp vanilla bean paste
1 tsp
vanilla bean paste
1 tsp vanilla extract
1 tsp
vanilla extract
1 tsp white vinegar
1 tsp
white vinegar

Equipment

baking paper
baking paper
baking sheet
baking sheet
stand mixer
stand mixer
oven
oven
whisk
whisk
bowl
bowl
baking paper
baking paper
baking sheet
baking sheet
stand mixer
stand mixer
oven
oven
whisk
whisk
bowl
bowl


Instructions

  1. To make the chocolate meringue: Preheat the oven to 225F convection or 250F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.
  2. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.
  3. Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).
  4. Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 1 hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.
  5. To make the whipped cream: Add the cream, confectioners sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.
  6. Whip until the cream holds soft peaks.
  7. To assemble: Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge.
  8. Arrange the fruit on top and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.83
Ingredient
2 ounces dark chocolate
¼ teaspoons cream of tartar
2 tablespoons dutch process cocoa powder
4 larges egg whites
2 cups fresh fruit
1 cup granulated sugar
2 cups heavy cream
6 tablespoons sugar
1 teaspoon tapioca starch
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract
1 teaspoon white vinegar
Price
$0.91
$0.06
$0.29
$0.80
$4.20
$0.28
$2.58
$0.10
$0.01
$0.43
$0.30
$0.02
$9.97

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Dutch process cocoa powder and regular cocoa powder are not the same and cannot be used interchangeably. To be on the safe side, follow the recipe as written.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
282k Calories
2g Protein
16g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
282k
14%

Fat
16g
25%

  Saturated Fat
10g
63%

Carbohydrates
33g
11%

  Sugar
29g
33%

Cholesterol
54mg
18%

Sodium
36mg
2%

Caffeine
5mg
2%

Get Enough Of These
Protein
2g
5%

Vitamin A
702IU
14%

Vitamin B2
0.12mg
7%

Copper
0.1mg
5%

Fiber
1g
5%

Phosphorus
44mg
4%

Selenium
2µg
4%

Magnesium
15mg
4%

Manganese
0.07mg
3%

Potassium
120mg
3%

Vitamin K
3µg
3%

Calcium
31mg
3%

Vitamin E
0.43mg
3%

Iron
0.41mg
2%

Vitamin D
0.28µg
2%

Zinc
0.26mg
2%

Vitamin B5
0.14mg
1%

Vitamin B12
0.08µg
1%

Vitamin C
1mg
1%

Vitamin B3
0.23mg
1%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

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