Chocolate Pavlova with Strawberry Whipped Cream
Thinking of a sweet for your sweetheart this Valentine’s Day? This should hit all the right spots. Chocolate because who doesn’t love chocolate on Valentine’s Day? Whipped cream for their sensual side. And strawberries that are the shape of your heart. Take it a step further and replace sugar with allulose for a heart-healthy treat.
4 servings
INGREDIENTS:
¾ cup allulose or superfine sugar
2 ¼ teaspoon cornstarch
3 egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch kosher salt
½ teaspoon vanilla bean paste
2 tablespoons cocoa powder
½ cup heavy cream
1 tablespoon allulose or superfine sugar
1 teaspoon vanilla extract
12 large strawberries, 8 sliced for the top and 4 for pureeing
DIRECTIONS:
Preheat the oven to 275°F. Trace four heart or (four-inch round) round shapes on a piece of parchment paper. Flip to the other side (so as not to touch the egg whites) and place on a cookie or baking sheet pan.
Trace a heart or round shape on the parchment paper then flip to the other side to spread the meringue.
In a small bowl, thoroughly mix the allulose and cornstarch.
Beat the egg whites in a large stainless steel or glass bowl with a hand mixer on medium speed until foamy. Sprinkle with cream of tartar and salt. Continue beating until soft peaks begin to form. Slowly add the allulose mixture one tablespoon at a time, beating it on medium. Increase the speed to high and beat until it becomes shiny and forms stiff peaks, about five minutes. Rub a small amount between two fingers. If it feels gritty, continue to beat until it feels perfectly smooth between your fingers and the allulose is completely dissolved. Beat in the vanilla bean paste. Sift the cocoa powder over the meringue and fold together until thoroughly blended.
Divide the meringue between the four shapes on the parchment paper, with a small flat spatula or the back of a spoon spread to form a heart shape or round shape. Mound the edges slightly higher so a bowl-like indentation is in the middle of each.
Bake at 275°F for thirty minutes. Turn the heat down to 250°F and continue baking until the edges look crisp and the tops look dry, about thirty-five to forty-five minutes. Cool on a wire baking rack. Transfer to a serving platter and store at room temperature for up to two days, loosely wrapped in foil.
Chill a stainless-steel bowl with the cream for half an hour or more before whipping. Whip with a hand mixer at medium speed with the allulose and vanilla extract until they form soft peaks. Puree four strawberries and fold them into the whipped cream.
Spread the strawberry whipped cream over the top of the meringue, filling the centers. Top with sliced strawberries. Serve immediately. Leftovers are best stored in the refrigerator in separate containers (i.e., meringues in one container, whipped cream in another) but should be eaten within a few days.
Chocolate Pavlova with Strawberry Whipped Cream
Ingredients
- ¾ cup allulose or superfine sugar
- 2 ¼ teaspoon cornstarch
- 3 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- Pinch kosher salt
- ½ teaspoon vanilla bean paste
- 2 tablespoons cocoa powder
- ½ cup heavy cream
- 1 tablespoon allulose or superfine sugar
- 1 teaspoon vanilla extract
- 12 large strawberries, 8 sliced for the top and 4 for pureeing
Instructions
- Preheat the oven to 275°F. Trace four heart or (four-inch round) round shapes on a piece of parchment paper. Flip to the other side (so as not to touch the egg whites) and place on a cookie or baking sheet pan.
- In a small bowl, thoroughly mix the allulose and cornstarch.
- Beat the egg whites in a large stainless steel or glass bowl with a hand mixer on medium speed until foamy. Sprinkle with cream of tartar and salt. Continue beating until soft peaks begin to form. Slowly add the allulose mixture one tablespoon at a time, beating it on medium. Increase the speed to high and beat until it becomes shiny and forms stiff peaks, about five minutes. Rub a small amount between two fingers. If it feels gritty, continue to beat until it feels perfectly smooth between your fingers and the allulose is completely dissolved. Beat in the vanilla bean paste. Sift the cocoa powder over the meringue and fold together until thoroughly blended.
- Divide the meringue between the four shapes on the parchment paper, with a small flat spatula or the back of a spoon spread to form a heart shape or round shape. Mound the edges slightly higher so a bowl-like indentation is in the middle of each.
- Bake at 275°F for thirty minutes. Turn the heat down to 250°F and continue baking until the edges look crisp and the tops look dry, about thirty-five to forty-five minutes. Cool on a wire baking rack. Transfer to a serving platter and store at room temperature for up to two days, loosely wrapped in foil.
- Chill a stainless-steel bowl with the cream for half an hour or more before whipping. Whip with a hand mixer at medium speed with the allulose and vanilla extract until they form soft peaks. Puree four strawberries and fold them into the whipped cream.
- Spread the strawberry whipped cream over the top of the meringue, filling the centers. Top with sliced strawberries. Serve immediately. Leftovers are best stored in the refrigerator in separate containers (i.e., meringues in one container, whipped cream in another) but should be eaten within a few days.
Nutrition Facts
Calories
155Fat (grams)
11 gSat. Fat (grams)
7 gCarbs (grams)
10 gFiber (grams)
3 gNet carbs
8 gSugar (grams)
6 gProtein (grams)
4 gSodium (milligrams)
47 mgCholesterol (grams)
34 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.