You Can Have Classic Desserts
This Chocolate Pavlova with Pomegranate, Raspberries & Kiwi came about when I had egg whites left over from making our Pumpkin Chiffon Pie and also because I wanted a festive winter holiday dessert based on the classic Pavolva, but just a little different. The red and green color scheme will look fabulous on your Christmas or other winter holiday table.
Chocolate Marbled Meringue
Perhaps you are familiar with meringue when it covers a pie, or when it is baked into crisp cookies (like our Mushroom Meringues) – and maybe you have never seen it marbled with chocolate as it is here. It is a fun technique and I love the visual results, as well as the mingled flavors.
Use a dark chocolate that has at least 60% cacao or even 70% or more. The meringue, by its very definition is sweet, and a more bitter chocolate tempers that sweetness and creates a lovely harmony.
This Chocolate Pavlova with Pomegranate, Raspberries & Kiwi makes quite a spectacular presentation on your buffet or as a dessert-table centerpiece – while it is whole. Once you start cutting it, there is no getting around the fact that it becomes a mess. But it is a delicious mess and trust me, no one will complain!
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Low FODMAP Chocolate Pavlova with Pomegranate, Raspberries & Kiwi
This Low FODMAP Chocolate Pavlova with Pomegranate, Raspberries & Kiwi is a little bit different from the classic approach - and is a spectacular holiday choice.
- 1 cup (240 ml) heavy cream, chilled
- 2 teaspoons confectioners’ sugar, or sugar, or use the superfine if you have it around from making the meringue
- 3 tablespoons pomegranate seeds
- 12 raspberries, very firm and fresh
- 2 green kiwi, peeled and sliced crosswise into thin rounds
For the Meringue: Preheat oven to 250°F/121°C. Line a baking sheet pan with parchment paper and trace a 9-inch (23 cm) circle on the paper; flip paper over.
Melt the chocolate until smooth and allow to cool to barely warm; set aside.
In a clean, grease-free bowl whip egg whites with balloon whip attachment of stand mixer or use an electric beater on low speed until frothy. Add cream of tartar and continue beating, turning speed to high, until soft peaks form. Add sugar gradually and beat until meringue is stiff and glossy, which will take several minutes. Beat in cornstarch, vinegar and vanilla.
Drizzle the chocolate over the meringue and very gently make a few folds to bring chocolate streaks throughout the meringue. You can OVER mix very easily. Err on the side of less.
Scoop meringue onto parchment within the circle and use the back of a large spoon to help shape a round disc within the drawn circle, being very careful not to overwork the marbling. Make a slight depression in the center of the disc. You will be piling the whipped cream and fruit in the middle and a depression in the meringue will help hold the toppings.
Place in oven and bake for 1 hour 15 minutes, then check the meringue disc. It should be crisp, dry and just tinged with the faintest amount of color. Continue baking for 15 minutes more if needed. Turn off oven and allow disc to cool in oven. Once cooled, disc may be stored in an airtight container at room temperature for up to 3 days. (You would need a large, wide, flat container, so plan ahead if you want to do this).
For the Toppings: Whip the cream in a chilled bowl with sugar until soft peaks form. Place meringue disc on flat display platter. Pile the whipped cream in the center of the meringue, allowing an edge of meringue to remain (use photos for guidance). Place fruit on top of whipped cream, here and there, and serve in (messy) wedges with spoons to scoop it all up.