Chocolate Raspberry Pavlova
This Chocolate Raspberry Pavlova is going to be one of those awesome new family favorites!!
One of the nicest parts of this Chocolate Pavlova dessert is that it is a bit lighter than all the ones filled with cream cheese so it doesn’t sit heavily in your tummy. The chocolate meringue is light and crunchy on the outside and pillowy in the middle kind of like a roasted marshmallow. It’s also light enough that if you happen to be counting calories (which isn’t part of THM) you can indulge without any feelings of guilt. I can’t thank the reader that suggested this type of dessert enough for the inspiration.
This Chocolate Raspberry Pavlova feeds 8-10 so it’s big enough for a family, or can be made into individual servings just by how you pile the meringue on the baking sheet. to make smaller versions of this I normally use the ring for one of my wide mouth mason jars to make circles on parchment paper (I flip it over so the food doesn’t touch the pencil marks) and gives me a guide to form my Pavlova. One thing to remember is to build up the edges as these do spread as they cook, so you need to ensure that there is a thick enough layer on the bottom and up the sides to account for this.
How I assembled this Chocolate Raspberry Pavlova
I filled this Chocolate Raspberry Pavlova with my Raspberry Curd (Sugar Free, Low Carb) recipe from back when I first started Trim Healthy Mama. It has been one of my favorite indulgences when cravings hit and I need a satisfying snack.
The egg yolks in the Raspberry Curd and the chopped chocolate in the meringue are what makes this an S dessert when following the Trim Healthy Mama plan.
- 6 large egg white
- 4 teaspoons Low Carb Brown Sugar
- 2 tablespoons THM Sweet Blend
- ½ teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sweeteners, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
- Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
- Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
I can see so many varieties of this coming to our table in the future, so I will be sure to share those with you too.
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