S'mores Chocolate Pavlova
Ingredients:
For the pavlova:
- 4 egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup superfine sugar
- 1 teaspoon cornstarch
For the chocolate whipped cream:
- 1 cup heavy cream
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1 teaspoon vanilla extract
For the toppings:
- Chocolate sauce
- Milk chocolate squares
- Toasted marshmallows
- 3-4 Graham crackers, crushed to crumbs
Instructions:
- Make the pavlova. Preheat oven to 200 degrees F and draw an 8 inch circle on a piece of parchment paper (I traced a cake pan). Flip the paper so you aren’t putting the pavlova on top of your pencil line.
- Beat egg whites in the bowl of a stand mixer with the whisk attachment until foamy.
- Add the vanilla and lemon juice and continue to beat on medium-high until soft peaks form.
- Combine the sugar and cornstarch and then add slowly to the egg whites while the mixer is on low.
- Continue to beat on medium-high speed until stiff peaks form. You should be able to turn the bowl upside down.
- Spoon the pavlova mixture onto your parchment paper and use a spoon or spatula to smooth into the circle that you drew. Make a slight indent in the center to hold the topping.
- Bake at 200 degrees F. for 90 minutes until the pavlova is firm and dry. Turn off the oven and leave to cool in the oven for at least an hour. Remove and finish cooling on a cooling rack before topping.
- Make the chocolate whipped cream. Beat heavy cream until soft peaks form.
- Slowly add cocoa powder, sugar and vanilla with the mixer on low. Turn mixer back to high and whip until stiff peaks form.
- Assemble the pavlova. Drizzle some chocolate sauce overtop of the cooled pavlova. Spoon some graham cracker crumbs on top. Spread chocolate whipped cream next. Top with another drizzle of chocolate sauce and sprinkling of graham cracker crumbs. Add some squares of milk chocolate and toasted marshmallows (use a kitchen torch if you have one) for garnish on top of it all.