Indulgent Delight Chocolate Raspberry Pavlova Stack Recipe

It's been far too long since we indulged in a dessert that truly steals the spotlight. As I glance back over our culinary journey of the past four years, it's evident that practicality has overshadowed the pursuit of pure, decadent joy. Salads and dinners have taken precedence, leaving our Celebration Cake category somewhat neglected. But on this snowy, slushy day, just before Valentine's, let me introduce you to a treat fit for any special occasion: Not your average weeknight fare.

Enter the three-tiered chocolate pavlova—a masterpiece of crackly

edges and pillowy centers, adorned with a medley of delightful toppings:

luscious raspberry curd, softly whipped cream lightly sweetened, a drizzle of

chocolate ganache, fresh raspberries, and a sprinkle of powdered sugar,

mirroring the winter wonderland outside my window. While shortcuts are

possible—you could opt for store-bought chocolate sauce or a quicker raspberry

dessert sauce—I find the satisfaction of crafting both the curd and pavlova

from scratch well worth the effort, especially considering the harmonious

balance of ingredients.

This dessert exudes maximalism. It's not hastily assembled for

rushed occasions or as a last-minute birthday gesture. (For that, we have other

options.) The stack may appear precarious, a tad chaotic, but within lies a

symphony of sweet, tart, creamy, bittersweet, crisp, and gooey textures and

flavors, far beyond the reach of an ordinary layer cake. It's a joyous

celebration, quietly gluten-free, promising to bring happiness to all who

indulge.

Chocolate Raspberry Pavlova Stack

Note: This recipe requires a minimum of 3.5 hours from baking to assembly, plus additional resting time.

Pavlovas

·         6 large egg whites

·         1 1/2 cups (300 grams) granulated sugar

·         1/4 teaspoon kosher salt

·         1 1/2 teaspoons balsamic or red wine vinegar

·         1/4 cup (20 grams) unsweetened cocoa powder, sifted if lumpy

·         2 ounces (55 grams) semi- or bittersweet chocolate, finely chopped

Raspberry Curd

·         12 ounces (about 2 1/2 cups) fresh or defrosted raspberries

·         2 tablespoons (30 ml) fresh lemon juice

·         1/2 cup plus 2 tablespoons (125 grams) granulated sugar

·         6 large egg yolks

·         3 tablespoons (45 grams) unsalted butter

Assemble and Finish

·         4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped

·         2 cups (475 ml) heavy cream, divided

·         2 teaspoons (10 grams) granulated sugar

·         1 teaspoon (5 ml) vanilla extract

·         1 cup (115 grams) fresh raspberries

·         Powdered sugar, for dusting

Instructions

For the Pavlovas:

1.    Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2.    In a clean, dry mixing bowl, beat the egg whites until stiff peaks form.

3.    Gradually add the granulated sugar and salt while continuing to beat until glossy and stiff.

4.    Gently fold in the balsamic or red wine vinegar, sifted cocoa powder, and finely chopped chocolate.

5.    Spoon the meringue mixture onto the prepared baking sheets, forming 6 individual pavlova nests.

6.    Reduce the oven temperature to 300°F (150°C) and bake the pavlovas for 50-60 minutes, until crisp on the outside and set.

7.    Turn off the oven and let the pavlovas cool completely inside.

For the Raspberry Curd:

1.    In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds, if desired.

2.    In a saucepan, combine the raspberry puree, lemon juice, granulated sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon.

3.    Remove from heat and stir in the unsalted butter until melted and well combined. Allow the raspberry curd to cool completely.

To Assemble and Finish:

1.    In a heatproof bowl, melt the finely chopped chocolate in the microwave or over a double boiler. Set aside to cool slightly.

2.    In a separate mixing bowl, whip 1 cup of heavy cream with granulated sugar and vanilla extract until soft peaks form.

3.    Gently fold the cooled melted chocolate into the whipped cream until evenly combined.

4.    Place one pavlova nest on a serving plate or cake stand. Spread a layer of raspberry curd over the top, followed by a layer of chocolate whipped cream.

5.    Repeat with the remaining pavlova nests, raspberry curd, and chocolate whipped cream, stacking them to create a multi-layered pavlova stack.

6.    Garnish the top of the pavlova stack with fresh raspberries and a dusting of powdered sugar.

7.    Allow the assembled pavlova stack to rest for at least 30 minutes before serving, allowing the flavors to meld and the pavlovas to soften slightly.

Enjoy this luxurious Chocolate Raspberry Pavlova Stack as a centerpiece dessert for any special occasion!

Making the Meringue

1.      Preheat your oven to 300°F (150°C). Trace three 8-inch diameter circles onto separate pieces of parchment paper and place them pencil-side down on baking sheets.

2.      Using an electric mixer with a whisk attachment, beat the egg whites until thickened and satiny peaks form.

3.      Gradually add 1 1/2 cups of granulated sugar, one spoonful at a time, while continuing to beat until the mixture is stiff and shiny.

4.      Sprinkle the surface of the mixture with salt, vinegar, cocoa powder, and chopped chocolate, then gently fold them in with a spatula.

5.      Dollop the mixture onto the prepared parchment circles, shaping them into thick, ripply discs.

6.      Place in the oven and immediately reduce temperature to 250°F (120°C). Bake for about 75 minutes, or until the pavlovas are crisp and dry to the touch. If they're still sticky or shiny, bake for an additional 15 minutes.

7.      Turn off the oven and leave the pavlovas inside to cool slowly. You can speed up cooling by propping the oven door open slightly.

Making the Raspberry Curd

1.      Puree raspberries in a food processor and strain to remove seeds.

2.      In a heatproof bowl, combine 1/2 cup of raspberry puree, lemon juice, granulated sugar, and egg yolks.

3.      Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly, until thickened and it coats the back of a spoon.

4.      Remove from heat, stir in butter until melted, and transfer the curd to a bowl to cool completely.

Assembling and Finishing

1.      Once pavlovas and raspberry curd are cooled, prepare chocolate sauce by melting chopped chocolate with heated heavy cream, then let it cool slightly.

2.      Whip remaining heavy cream with sugar and vanilla until soft peaks form.

3.      Place a dab of raspberry curd on a serving plate and place the first pavlova layer on top.

4.      Spoon about one-third of the raspberry curd over the pavlova, followed by one-third of the whipped cream and some chocolate sauce.

5.      Repeat layering process with remaining ingredients, finishing with fresh raspberries, chocolate drizzle, and powdered sugar.

6.      Refrigerate the completed pavlova stack for 1 to 2 hours before serving, or up to 6 hours for softer center.

7.      To serve, cut into messy wedges. Leftovers can be stored in the fridge for up to 4 days.

Do Ahead

·         Baked meringues can be kept lightly wrapped at room temperature for a day.

·         Raspberry curd can be stored in the fridge for up to 4 days.

Chocolate sauce and whipped cream are best made right before assembly.