Nigella Lawson Chocolate Pavlova recipe is made with egg whites, caster sugar, cocoa powder, vinegar, dark chocolate, double cream, and fresh raspberries this recipe takes 90 minutes to prepare and bake and serves 8 people.
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Chocolate Pavlova Recipe:
- Easy to Make: Simple steps and common ingredients make this pavlova accessible for all skill levels.
- Stunning Presentation: Crisp meringue, fluffy cream, and vibrant raspberries create a visually impressive dessert.
- Delicious Flavours: Rich chocolate meringue with tart raspberries and creamy whipped cream offers a perfect balance.
- Perfect Texture: Crisp exterior, chewy interior, smooth cream, and juicy berries create a delightful contrast.
❓ What Is Nigella Lawson Chocolate Pavlova Recipe?
Nigella Lawson’s Chocolate Pavlova is a delightful dessert made with egg whites, caster sugar, cocoa powder, vinegar, and dark chocolate iit has a crisp exterior with a soft, chewy center, topped with whipped cream and fresh raspberries.
🍫 Nigella Lawson Chocolate Pavlova Ingredients
FOR THE CHOCOLATE MERINGUE BASE
- 6 large egg whites
- 300 grams caster sugar
- 3 tablespoons cocoa powder (sieved)
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 50 grams dark chocolate (finely chopped)
FOR THE TOPPING
- 500 millilitres double cream
- 500 grams raspberries
- 3 tablespoons dark chocolate (coarsely grated)
🥧How To Make Nigella Lawson Chocolate Pavlova
- Set the oven to 180°C (160°C Fan) / gas mark 4 / 350ºF.
- Line a baking tray with baking parchment.
- Beat egg whites until they form satiny peaks.
- Gradually add sugar, one spoonful at a time, until the meringue is stiff and shiny.
- Sprinkle cocoa powder, vinegar, and chopped chocolate over the meringue.
- Gently fold the mixture until the cocoa is thoroughly mixed in.
- Mound the meringue on the baking sheet in a fat circle about 23cm (9 inches) in diameter.
- Smooth the sides and top.
- Place the meringue in the oven and immediately reduce the temperature to 150°C (130°C Fan) / gas mark 2 / 300ºF.
- Bake for about 1 to 1¼ hours.
- The meringue should be crisp around the edges and dry on top but still soft in the centre.
- Turn off the oven, open the door slightly, and let the meringue cool completely.
- When ready to serve, invert the meringue onto a large, flat-bottomed plate.
- Whisk the cream until thick but still soft and pile it on top of the meringue.
- Scatter raspberries over the cream.
- Coarsely grate chocolate to make curls and sprinkle them over the raspberries.
- Let some chocolate fall on the plate’s rim for a nice look.
💭 Recipe Tips:
- Ensure the egg whites are at room temperature: This helps them whip up to their full volume, giving your pavlova a better texture and structure.
- Add sugar gradually: Slowly adding sugar allows it to dissolve completely, preventing a gritty texture and ensuring a smooth, glossy meringue.
- Avoid over-mixing the cocoa: Gently fold in the cocoa powder to avoid deflating the meringue, which can cause a dense and chewy pavlova instead of a light and airy one.
- Bake at a low temperature: Maintain a low oven temperature to avoid browning the meringue and to ensure it dries out properly while keeping the center soft and marshmallow-like.
- Store in a cool, dry place: Humidity can ruin the meringue by making it sticky and soft. Keep it in an airtight container away from moisture for the best results.
🍨 What To Serve With Chocolate Pavlova?
Serve Chocolate Pavlova with Coffee Ice Cream, Lemon Posset ,Cranberry Sauce or Salted Caramel Sauce, and a Poinsettia Cocktail for an indulgent dessert.
🎚 How To Store Leftovers Chocolate Pavlova?
- In The Fridge. Store leftovers chocolate pavlova in an airtight container at room temperature for up to 2 days.
- In The Freezer. Freeze leftovers chocolate pavlova wrap it tightly in plastic and place in an airtight container freeze for up to 1 month.
FAQ’S
How do you keep a Chocolate Pavlova crisp?
Store the meringue in an airtight container at room temperature, away from humidity. Add toppings just before serving to maintain crispness.
How do you know when a Chocolate Pavlova is done baking?
It’s done when the exterior is dry and crisp, but the center remains soft. The edges should lift off the parchment easily, and tapping the surface should sound hollow.
How do you fix a soggy Chocolate Pavlova?
Bake at 120°C (250°F) for an additional 15-20 minutes with the oven door slightly ajar to dry it out. Add toppings after it cools completely.
Why does my Chocolate Pavlova collapse?
Collapsing can result from over-whisking, under-baking, or temperature changes. Whisk to stiff peaks, bake consistently, and avoid opening the oven during baking and cooling.
Try More Nigella Lawson Recipes:
Nigella Lawson Chocolate Pavlova Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 45mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
Nigella Lawson Chocolate Pavlova
Description
Nigella Lawson Chocolate Pavlova recipe is made with egg whites, caster sugar, cocoa powder, vinegar, dark chocolate, double cream, and fresh raspberries this recipe takes 90 minutes to prepare and bake and serves 8 people.
Ingredients
FOR THE CHOCOLATE MERINGUE BASE
FOR THE TOPPING
Instructions
- Set the oven to 180°C (160°C Fan) / gas mark 4 / 350ºF.
- Line a baking tray with baking parchment.
- Beat egg whites until they form satiny peaks.
- Gradually add sugar, one spoonful at a time, until the meringue is stiff and shiny.
- Sprinkle cocoa powder, vinegar, and chopped chocolate over the meringue.
- Gently fold the mixture until the cocoa is thoroughly mixed in.
- Mound the meringue on the baking sheet in a fat circle about 23cm (9 inches) in diameter.
- Smooth the sides and top.
- Place the meringue in the oven and immediately reduce the temperature to 150°C (130°C Fan) / gas mark 2 / 300ºF.
- Bake for about 1 to 1¼ hours.
- The meringue should be crisp around the edges and dry on top but still soft in the centre.
- Turn off the oven, open the door slightly, and let the meringue cool completely.
- When ready to serve, invert the meringue onto a large, flat-bottomed plate.
- Whisk the cream until thick but still soft and pile it on top of the meringue.
- Scatter raspberries over the cream.
- Coarsely grate chocolate to make curls and sprinkle them over the raspberries.
- Let some chocolate fall on the plate’s rim for a nice look.
Notes
- Ensure the egg whites are at room temperature: This helps them whip up to their full volume, giving your pavlova a better texture and structure.
- Add sugar gradually: Slowly adding sugar allows it to dissolve completely, preventing a gritty texture and ensuring a smooth, glossy meringue.
- Avoid over-mixing the cocoa: Gently fold in the cocoa powder to avoid deflating the meringue, which can cause a dense and chewy pavlova instead of a light and airy one.
- Bake at a low temperature: Maintain a low oven temperature to avoid browning the meringue and to ensure it dries out properly while keeping the center soft and marshmallow-like.
- Store in a cool, dry place: Humidity can ruin the meringue by making it sticky and soft. Keep it in an airtight container away from moisture for the best results.