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Decadent Chocolate Pavlova with Irresistible Salted Caramel Sauce

Decadent Chocolate Pavlova with Irresistible Salted Caramel Sauce

Indulge in a Decadent Chocolate Pavlova with Irresistible Salted Caramel Sauce, featuring a crisp meringue shell and a fluffy center.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Desserts
Cuisine: Gluten-Free
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meringue
  • 4 large Egg Whites Room temperature for better whipping.
  • 1.75 cups Sugar Divided with an extra ¼ cup for finishing.
  • 2 tablespoons Cornstarch Stabilizes the meringue.
  • 1 teaspoon White Vinegar Aids in meringue stabilization.
  • 4 ounces Dark Chocolate Melted and cooled before mixing.
Topping
  • 1 cup Whipping Cream Can use coconut cream for a dairy-free option.
  • 1 teaspoon Sea Salt Enhances the sweetness of the caramel sauce.
Salted Caramel Sauce
  • 4 tablespoons Unsalted Butter Essential for a smooth sauce.
  • 1 cup Sugar Caramelized for a golden base.
  • 0.5 cup Cream Adds richness to the sauce.
Optional Garnish
  • 0.5 cup Honey-Roasted Peanuts Adds a delightful crunch.

Equipment

  • Stand mixer
  • Baking Trays
  • Parchment paper
  • medium saucepan
  • spatula
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 212°F (100°C) and line two baking trays with parchment paper.
  2. Whip the egg whites in a stand mixer on medium speed for 2-3 minutes until foamy.
  3. Gradually add 1¾ cups of sugar while continuing to whip until glossy and stiff peaks form, about 2-3 minutes.
  4. Sift in cornstarch and drizzle white vinegar, and whip on high for another 2-4 minutes until firm.
  5. Fold the cooled, melted dark chocolate into the meringue gently with a spatula.
  6. Dollop and shape the meringue on trays into 6-8 consistent mounds.
  7. Bake the meringues for 2 hours until they are firm on the outside.
  8. While the meringues cool, prepare the salted caramel sauce by melting 1 cup of sugar in a saucepan until amber.
  9. Once golden, whisk in unsalted butter and cream until smooth and season with sea salt.
  10. Whip cream until soft peaks form, ensuring not to over-whip.
  11. Assemble the pavlovas by topping meringue shells with whipped cream and drizzling with salted caramel sauce.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

For best results, assemble the pavlova just before serving to maintain the meringue's crispness.

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