Chocolate Pavlova with Maple Poached Pears

Shaziya

This Chocolate Pavlova with Maple Poached Pears is a showstopping dessert that balances decadence with elegance. With just 30 minutes of prep and a bit of patience for cooling, this recipe is surprisingly simple yet delivers restaurant-quality results.

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Prep Time 30

Cook Time 1

Total Time 4

Servings servings

Ingredients

For the Chocolate Pavlova

6 large egg whites at room temperature
1½ cups granulated sugar
½ teaspoon white vinegar
1 teaspoon cornstarch
3 tablespoons unsweetened cocoa powder

For the Poached Pears

6 small Bosc pears
½ cup maple syrup
1 inch piece of ginger root peeled and sliced
2 cinnamon sticks
3 – 4 cups water

For the Mascarpone Whipped Cream

1½ cups heavy whipping cream
1 tablespoon powdered sugar
1 cup mascarpone softened
Bitter-sweet chocolate to garnish

Instructions

Make the Chocolate Pavlova
Preheat the oven to 240°F (120°C) and line a baking tray with parchment paper. Trace around an 8-inch (20cm) cake pan on the paper and turn it upside down on the tray. Set aside.
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl with a handheld electric mixer). Whisk on medium speed for 2 minutes until foamy, then increase speed to high and whisk until soft peaks which barely hold their shape and flop over immediately when the attachment is lifted, 4 minutes roughly.
Slowly add the sugar, a tablespoon at a time until fully incorporated. Lastly, add in the vinegar and cornstarch and mix until combined.
Remove the meringue from the machine and sift over the cocoa powder. Carefully fold it in to create a ripple effect.
Pile the meringue inside the traced circle on the parchment and carefully spread it out to the edge. Don’t be tempted to spread it outside or your pavlova will end up being too flat.
Bake for 90 minutes, until crisp and dry. Turn off the oven and cool with the door ajar for a minimum of 3 hours or until cooled completely. (The pavlova can be made and held at room temperature for up to 2 days in advance.
Poach the Pears
Peel, half and core the pears before placing them into a medium saucepan.
Next, add in the maple syrup, ginger, cinnamon and enough water just to cover the pears.
Cover the pears with a circle of parchment paper to keep them submerged, then cook over medium-low heat until tender, about 15 to 20 minutes. Note, a little firmness in the pears is good.
Remove pears with a slotted spoon onto a plate and allow to cool completely.
Make the Mascarpone Cream
Using a stand mixer (or use a large bowl with a handheld electric mixer), whip the cream and sugar together on high speed until soft peaks form, 2 to 3 minutes.
Using a spoon, fold the softened mascarpone into the cream until smooth and with no lumps. Place in the fridge until needed.
Assembling the Pavlova
Carefully place the pavlova on a serving platter or cake stand.
Generously pile the mascarpone cream on top.
Arrange the pears on top of the mascarpone topping and grate over bitter-sweet chocolate. Serve immediately after assembling and enjoy that day.

Keyword chocolate pavlova, dessert recipe, gourmet chocolate dessert, maple poached pears, meringue dessert