Chocolate Pavlova with poached pears and walnut brittle

Who doesn’t love a good Pavlova, with its special meringue with the crunchy outside and the soft center, topped by a light mound of whipping cream and with lots of fruit as its crowning glory.

This Pavlova is my ultimate take on the autumn variety, as the berries that I use in my summer Pavlova recipe, grow in less abundance in the months to come.

There is obviously also the additional yum factor, that the meringue I use here has a chocolate center.

Recipe Chocolate Pavlova with poached pears and walnut brittle

Serves 12

  • 6 large egg whites
  • 200g caster sugar
  • 1 tbsp cornflour
  • 2 tsp white wine vinegar
  • 75 g finely chopped dark chocolate + 25 g more for the drizzling
  • 300 ml whipping cream
  • 1 tbsp. vanilla bean paste
  • 30 g sugar
  • 30 g walnuts
  • 2 tins of quartered pears in syrup or homemade poached pears

Heat oven to 120C. Whisk the egg whites just until they form stiff peaks.

Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of minutes until the mixture is really thick and glossy and looks a little like shaving foam.

Chop the chocolate as finely as you can.

The cornflour is essential to the Pavlova as it strengthens the egg whites and makes them more stable.
I promise the Pavlova will not taste like vinegar, but it is essential for the Pavlova, as otherwise you will not get that gooey center that is its characteristic.

Carefully stir in the cornflour, vinegar and chocolate with a large spoon, just until incorporated.

Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 20cm circle on the paper. You could So use a tart circle as guidance. Spoon over the meringue mixture, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.

The chocolate Pavlova will not be as stiff as the normal Pavlova. That is normal.

The lovely chocolatey center peeking through the cracks !
Please please don’t burn the sugar otherwise it will be bitter.
Delicious caramelised walnuts!

Melt the sugar gently in a frying pan until it is light brown, than quickly add the waltnuts to it and stir until they are all glazed. Spoon onto a backing sheet and let it cool

When ready to serve, whip the whipping cream in a big bowl until soft peaks form and stir the vanilla bean paste gently into it.

Get your poached pears ready (either use the tinned ones or make them fresh).

Melt the rest of chocolate and get ready to assemble

Take the chocolate Meringue, place the whipping cream on top and gently place the pears on it. Add the walnut brittle and drizzle the melted chocolate over it.

If you have enjoyed this post, I’d appreciate it if you could like it. Sign up to the Blog for more recipes to come!

The chocolatey centre in all its glory!

Leave a Reply