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Perfect Chocolate Pavlova Recipe with Easy Salted Caramel Drizzle

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A delicate chocolate pavlova with crisp edges and a marshmallow-soft center, topped with a buttery salted caramel drizzle for a perfect balance of sweet and salty.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (100g) granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, room temperature
  • 1/4 cup (60ml) heavy cream, warmed (or coconut cream for dairy-free)
  • 1 teaspoon flaky sea salt
  • Optional toppings: fresh berries (raspberries or strawberries), whipped cream or mascarpone, chocolate shavings or cocoa nibs

Instructions

  1. Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper. Draw a 7-inch (18cm) circle on the paper as a guide, then flip the paper so the pencil side is down.
  2. Separate the egg whites carefully, making sure no yolk gets in. Let the whites come to room temperature for about 30 minutes if you haven’t already.
  3. In a clean mixing bowl, begin beating the egg whites on medium speed until soft peaks form (about 2-3 minutes). Start adding sugar gradually, one tablespoon at a time, while increasing to high speed.
  4. Keep beating until stiff, glossy peaks form and the sugar has dissolved. Test by rubbing a bit of meringue between your fingers; it should feel smooth, not gritty.
  5. Gently sift the cocoa powder and cornstarch together to avoid lumps. Add the vinegar, vanilla extract, and a pinch of salt to the meringue.
  6. Fold in the cocoa and cornstarch mixture carefully using a spatula, just until combined to keep the air trapped inside.
  7. Transfer the meringue to the parchment-lined baking sheet, shaping a disc with slightly higher edges using the circle as a guide.
  8. Bake for 1 hour and 15 minutes. After baking, turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar.
  9. While the pavlova cools, make the salted caramel drizzle: In a medium saucepan over medium heat, melt the sugar without stirring but gently swirl the pan occasionally. Once the sugar turns a deep amber color, add butter carefully and stir until melted and smooth.
  10. Remove from heat and slowly whisk in the warmed cream until silky. Stir in flaky sea salt. Let the caramel cool slightly before drizzling.
  11. To serve, place the pavlova on your serving plate. Drizzle generously with salted caramel, then add any optional toppings like fresh berries or whipped cream.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid gritty meringue. Fold cocoa powder gently to keep air bubbles intact. Bake low and slow to prevent browning and drying out. Cool pavlova inside the oven with door ajar to prevent cracks and keep marshmallow center. For caramel, swirl sugar gently and watch closely to avoid burning. Flaky sea salt balances sweetness perfectly.

Nutrition

Keywords: chocolate pavlova, salted caramel drizzle, meringue dessert, easy pavlova recipe, gluten-free dessert, chocolate dessert

Find it online: https://evabakery.com/perfect-chocolate-pavlova-recipe-with-easy-salted-caramel-drizzle/