Three mini dark chocolate, blackberry & bay pavlovas

Mini dark chocolate, blackberry & bay pavlovas

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins plus cooling and drying

Easy

Makes 8-10

Go blackberry picking in the height of summer and treat yourself to these dark chocolate, blackberry and bay pavlovas. They make a stunning seasonal dessert 

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (10)

  • kcal324
  • fat19g
  • saturates12g
  • carbs34g
  • sugars34g
  • fibre2g
  • protein3g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the meringue

    • 80g dark chocolate, chopped
      Chocolate

      Chocolate

      chok-o-let

      Chocolate as we know it in pressed

    • 220g caster sugar
    • ½ tsp cream of tartar
    • 1 tsp cornflour
    • 4 medium egg whites

    For the blackberries

    • 450g blackberries
    • 1½ tbsp caster sugar
    • 2 fresh bay leaves

    For the yogurt-spiked cream

    • 300ml double cream
    • 150g natural yogurt

    Method

    1. To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Allow to cool. Mix together the sugar, cream of tartar and cornflour.

    2. Put the egg whites in a stand mixer or a metal or ceramic bowl. Using an electric whisk, whisk on a low-medium speed for a few mins until stiff peaks form, then slowly start to add in the sugar mixture, 1½ tbsp at a time, whisking between each addition until the sugar has dissolved and is well incorporated into the meringue. Once you have a thick, glossy meringue that holds its shape on the whisk, pour over the melted chocolate and swirl it in so you have a rippled meringue – avoid overmixing to retain the swirl effect. 

    3. Heat the oven to 120C/100C fan/gas ½ and use a little of the meringue mix from the whisk to stick some baking parchment to two baking sheets, then dollop on little mounds of meringue, or, if you prefer, make a nest shape by flattening the meringue down with the back of a spoon. Bake the meringues for 1 hr 10 mins until crisp and pulling away from the parchment. Leave to sit in the oven until completely cool.

    4. Meanwhile, weigh out 150g of the blackberries and put in a non-reactive pan (such as stainless steel) with the sugar and bay leaves. Cook over a gentle heat for a few mins, stirring so that the blackberries start to break down into a loose compote and release their juice. Leave the mixture to cool, then stir through the remaining blackberries. Set aside. 

    5. Whip the cream until soft peaks form, then fold through the natural yogurt. Swirl through a couple of spoonfuls of the blackberry and bay juices so you have a ripple effect. Add a spoonful of the cream mixture to each meringue and spoon over the blackberries and their juices. Discard the bay leaves. Best eaten on the day of baking.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?