Maple Pecan Chocolate Pavlova
Maple Pecan Chocolate Pavlova is an elegant cake with bittersweet chocolate, nutty and warm pecans, tart raspberries and caramelly maple.
Friends, I couldn’t be more excited to share this beautiful (and tasty) recipe today: Maple Pecan Chocolate Pavlova with raspberries! It’s an impressive holiday dessert–think Valentine’s Day and Christmas!
Maple Pecan Chocolate Pavlova
Pavlova is the perfect dessert; crisp on the outside and marshmallow-soft inside. Check out this mini pavlova recipe, too!
Make a Maple Pecan Chocolate Pavlova Cake
Pavlova is always a show-stopping dessert. Not only is it beautiful to look at, but it gives you the sensation of eating a sweet cloud, with pockets of cold raspberry, rich, creamy chocolate, and toasted pecans.
This is a dessert deserving of serving at your celebrations this holiday season!
Ingredients for pavlova with maple:
- Eggs
- Cream of tarter
- Salt
- Caster sugar
- Maple extract
- Almond extract
- Cornstarch
The secret is in the ganache!
What is ganache? Asweet creamy chocolate mixture typically used as a filling or frosting.
Gather these ingredients for the amazing chocolate ganache!
- Toasted pecans
- Dark chocolate (70%)
- Heavy cream
- Salt
How do you make the pavlova round?
Grab the recipe below, but basically it’s simple.
- Prepare 1 large 16×22’’ baking sheet; trace two 9 or 10’’ circles onto a sheet of parchment.
- Flip the paper so that the markings are against the pan (not cooked into your pavlova).
So what is a pavlova?
Named after the Russian ballerina Anna Pavlova, pavlovas are a meringue-based dessert. It is a meringue dessert with a crisp crust, usually topped with fruit and whipped cream.
There are many different varieties but, essentially, the core elements are meringue, cream and fruit.
Try these pavlova recipes:
You can make one large pavlova (this recipe), or, better yet, we love to make mini versions of the classic dessert, so everyone gets to dress their own! Check out this mini pavlova dessert platter.
Think summer fruit and heavy cream for the toppings! Like this Easy Strawberry Pavlova. You can skip the chocolate and add a Creamy Lemon Curd (delish!)
You can also buy edible flowers for an elegant presentation (for these mini pavlovas for summer).
What makes the whipped cream unique?
We love the flavor of maple, but you can play around with almond, vanilla, or whatever flavor you love, with chocolate.
- Brown sugar
- Heavy cream
- Sour cream
- Maple extract
- Vanilla extract (optional)
- Salt
How do you assemble the pavlova cake?
Pretty much for any holiday, use fresh berries that are in season. For this pavlova, you can use raspberries, strawberries, blueberries, or even cherries!
- To assemble pavlova, scoop half of the whipped cream onto the center of a pavlova, and spread out within a few inches of the pavlova’s edge.
- Drizzle with ganache, sprinkle with chopped pecans and flattened raspberries, then top with the second pavlova.
- Finish with dollops of the remaining whipped cream and drizzle of ganache.
- Sprinkle with the remaining pecans and raspberries and serve cold.
To store, keep in the refrigerator, uncovered, to preserve crispness.
We recently hiked out to a warming hut with our sweet neighbors here in central Oregon. February has been filled with a lot of love, and outdoor activities (though we need more snow), and it’s made my heart BIG and FULL.
ENJOY!
Get the Recipe:
Maple Pecan Chocolate Pavlova Cake (with raspberries)
Ingredients
Maple Meringue:
- 6 egg whites, room temperature
- 1 ½ tsp cream of tartar
- Pinch of salt
- 1 ¾ c caster sugar
- 1 tsp maple extract
- ¼ tsp almond extract
- 1 ¾ Tbsp cornstarch
Chocolate Ganache:
- ⅓ c toasted pecans, roughly chopped, plus 8-10 whole to garnish
- 4 oz 70% dark chocolate, finely chopped
- ½ c heavy cream
- Pinch of salt
Maple Sugar Whipped Cream:
- 3 Tbsp brown sugar
- 2 c heavy cream
- ⅓ c sour cream
- ½ tsp maple extract
- ½ tsp vanilla extract, optional
- Pinch of salt
- 4 oz raspberries to serve
Instructions
Make the pavlova:
- Prepare 1 large 16x22’’ baking sheet; trace two 9 or 10’’ circles onto a sheet of parchment. Flip the paper so that the markings are against the pan (not cooked into your pavlova).
- In a glass or metal mixing bowl, using a stand mixer or hand mixer, add the egg whites and begin to beat on medium speed. After 3-4 minutes, add the salt and cream of tartar. Mix on medium speed until soft peaks form, 5-6 minutes. Add the sugar to the egg whites slowly, 1 Tbsp at a time, on medium speed for 10 minutes. Once the sugar is added, sift in the cornstarch. Continue mixing until the sugar dissolves, stiff peaks form, and the meringue turns glossy, 6-8 minutes. To check that the sugar has dissolved, grab a pinch of meringue and rub it in between your fingers, to ensure there are no grains left. When you take out the whisk, the peaks should stand straight, with a slight curl at the end.
- Preheat oven to 225 degrees F. Spoon the meringue into the traced circles, making the outer rim a bit higher than the center. Bake for 1 hour, then turn off the oven, and let sit for at least 90 minutes more, up to 24 hours, with the door closed to further dry out the pavlova. If you want a chewier, marshmallow center, don’t let it sit overnight.
Make the whipping cream:
- While the pavlova bakes, make your whipped cream and ganache—these can be made the day before serving as well. In a mixing bowl, combine the whipping cream, brown sugar, maple extract, and a pinch of salt. Whip on medium-high, just until stiff peaks form—5-6 minutes—then fold in the sour cream. Cover and refrigerate until ready to use.
Make the ganache:
- For the ganache, add the heavy cream to a sauce pot over medium-low heat, until it just begins to simmer (not boil!). In a medium mixing bowl, add the finely chopped chocolate. Pour over the hot heavy cream and mix together until chocolate has melted. Set aside and allow to cool. If you make this the day before serving the pavlova, place on a double boiler with a tablespoon more of whipped cream and mix until melted.
Assemble the cake:
- To assemble pavlova, scoop half of the whipped cream onto the center of a pavlova, and spread out within a few inches of the pavlova’s edge. Drizzle with ganache, sprinkle with chopped pecans and flattened raspberries, then top with the second pavlova. Finish with dollops of the remaining whipped cream and drizzle of ganache. Sprinkle with the remaining pecans and raspberries and serve cold. To store, keep in the refrigerator, uncovered, to preserve crispness.
Notes
Make sure no water comes in contact with the chocolate, or it will seize and not melt.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
