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Chocolate Pavlova with caramel sauce on a baking tray.

Chocolate Pavlova with Salted Caramel Sauce

These simple chocolate pavlova with salted caramel sauce are show stopping. A simple make ahead dessert that's perfect for feeding a crowd or the perfect valentine's day dessert. Crispy meringue shell with a marshmallow inside, swirled with dark chocolate and drizzled with salted caramel sauce.
5 from 4 votes
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 Servings
Calories: 280kcal
Author: Deborah Rainford

Ingredients

  • 7 oz (about 7 large) egg whites, room temperature
  • 2 cups sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon white vinegar
  • 3.5 oz dark chocolate, melted
  • ½ cup whipping cream

For the Caramel Sauce:

  • 1 cup sugar
  • 6 tablespoon unsalted butter, cut into small pieces
  • ½ cup whipping cream
  • 1 teaspoon sea salt
  • Honey-roasted peanuts, for topping

Instructions

  • Preheat the Oven: Preheat your oven to 212°F (100°C). Line baking trays with parchment paper.
  • Make the Meringue: In a stand mixer, combine egg whites and 1 ¾ cups sugar. Whisk on low speed (setting 2) for about 5 minutes until small bubbles form. Increase to high speed and continue whisking. Gradually add cornstarch and vinegar.
  • Finish the Meringue: While continuing to whisk, slowly add the remaining ¼ cup sugar, a tablespoon at a time, until the meringue is firm and stiff.
  • Incorporate Chocolate: Drizzle melted chocolate over the meringue. Gently fold the chocolate in. Spoon large dollops of meringue onto the prepared trays. Continue folding in chocolate and scooping until all the mixture is used.
  • Bake: Place the trays in the oven and bake for about 2 hours, or until the meringues can be easily lifted off the parchment paper without sticking.
  • Prepare the Caramel Sauce: In a medium pan over medium heat, melt 1 cup sugar until it turns into a deep golden brown caramel. Carefully add the butter, being cautious of bubbling. Mix well. Gradually add the cream, again being careful of spitting. Stir in the sea salt.
  • Assemble the Pavlovas: Whip the ½ cup of cream until stiff peaks form. Dollop whipped cream onto each meringue. Top with caramel sauce and sprinkle with honey-roasted peanuts.

Notes

  1. Whipping Egg Whites: Ensure the bowl and whisk are completely clean and dry. Any grease can prevent egg whites from whipping properly.
  2. Baking Temperature: An oven thermometer can be helpful for accuracy, as some ovens may run hotter or cooler than the set temperature.
  3. Meringue Texture: The meringue should be glossy and hold stiff peaks when the whisk is lifted.
  4. Melting Chocolate: Use a double boiler or microwave in short bursts, stirring frequently to prevent burning.
  5. Storage: Store pavlovas in an airtight container at room temperature for up to 2 days. However, they're best enjoyed fresh.

Nutrition

Serving: 8Servings | Calories: 280kcal
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