| |

Chocolate Pavlova with Cherry Compote

 This post is sponsored by Cost Plus World Market. All opinions are all my own.

Chocolate Pavlova with Cherries and Blueberries. Get the Recipe at Little Figgy Food. @WorldMarket # #worldmarkettribe #ad
Hands down, no questions asked, I’m a dark chocolate lover, so when there’s an opportunity to actually celebrate chocolate in all of it’s glory, I’m there! So when I found out that this month is National Chocolate Lovers month, HELLO!?!

So in addition to celebrating with plenty of my favorite chocolate bars and even more international chocolates from Cost Plus World Market, I’ve made a version of one of my favorite desserts, a chocolate marbled Pavlova with loads of cream, a cherry and blueberry compote and more chocolate!

Chocolate Pavlova with Cherries and Blueberries. Get the Recipe at Little Figgy Food. @WorldMarket # #worldmarkettribe #ad
Talk about MOREISH! My son, couldn’t wait to put his face in it, and that he did.

If you’ve never had a Pavlova, it’s a beloved dessert of Australia and New Zealand. The Pavlova was named after the Russian ballerina Anna Pavlova, and is a meringue base that has all the chewy, crunchy and soft textures happening at once. Add on that cream and a fruity topping, and it’s the stuff that champions feast on.

Up close and personal Chocolate Pavlova with Cherries and Blueberries. Get the Recipe at Little Figgy Food. @WorldMarket # #worldmarkettribe #ad
I found my gorgeous ingredients at my go to Cost Plus World Market at Town Center north of Atlanta. To find a store near you to fill up your pantry and find beautiful accessories and furniture, click HERE for their store locator.

Shop this Post!

Chocolate SyrupPitted CherriesCocoa PowderDark Chocolate Bar
Measuring CupsMeasuring SpoonsLazy SusanSpoons
Baking StoneKitchen TowelWhite Bowls

Chocolate Pavlova with Cherries and Blueberries. Get the Recipe at Little Figgy Food. @WorldMarket # #worldmarkettribe #ad
I love perusing there and finding so many treasures from my new favorite bowls and spoons that are the perfect size for serving dessert to finding specialty foods in their food section. And Oh my goodness, I’m in love with my new lazy Susan, it makes serving little ones so much easier!

My other lovely finds were those blue measuring spoons and cups and my new favorite kitchen towel…. “What the Fork”! 

I’m always finding beautiful things for my house and home at Cost Plus World Market, and you’re guaranteed to be inspired too.

ENJOY!

Up close and personal Chocolate Pavlova with Cherries and Blueberries. Get the Recipe at Little Figgy Food. @WorldMarket # #worldmarkettribe #ad

Chocolate Pavlova with Cherry and Blueberry Compote

Yield: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Enjoy this decadent Chocolate marbled Pavlova with loads of Cream, a Cherry and Blueberry Compote and plenty more Chocolate!

Ingredients

For the Meringue Base:

  • 4 Egg Whites, room temperature
  • 1 1/4 cup Sugar
  • Pinch of Salt
  • 2 tsps Cornstarch
  • 1 tsp White Wine Vinegar
  • 2 tsps Vanilla
  • 2 Tbsps Torani Chocolate Syrup

For the Berry Compote:

  • 1/4 cup Sugar
  • 1 cup Pitted Sour Cherries (I used Zergut Pitted Sour Cherries in syrup)
  • 1/4 cup Cherry Syrup from the jar of Pitted Sour Cherries (or you can substitute with water)
  • 1 cup Fresh Cherries, halved, pitted
  • 1 cup Fresh Blueberries
  • 1/2 cup dried Cherries

For the Cream:

  • 1 1/2 cups Whipping Cream
  • 1 tsp Sugar, superfine is best
  • 1 - 2 Tbsps. Torani Chocolate Syrup

For Extra Toppings:

  • Fresh Blueberries
  • Fresh Cherries
  • 2 - 4 oz Dark Chocolate, broken into chunks
  • Torani Chocolate Syrup

Instructions

  1. Preheat oven to 350°F. ***NOTE: Once preheated, and when you place the meringue in the oven, you will need to turn down the temperature to 300°F to continue baking.***
  2. First make a template for the meringue, measure out the amount of parchment paper needed to line your baking stone or baking sheet. Using about an 8 inch salad plate, trace a circle with a pencil. Then turn the parchment over so the pencil won't transfer onto the meringue and line the baking sheet with the template.

For the Meringue Base:

  1. In a large bowl, use a hand or stand mixer, whisk Egg Whites and Salt starting on low, then slowly increase to high speed. Continue to whisk for about 8 - 10 minutes and peaks start to form.
  2. Add in the Sugar, about 1 Tablespoon at a time, mixing well between additions. Continue to whisk until the meringue is glossy and smooth.
  3. Fold in the Cornstarch, Vinegar and Vanilla, gently combining.
  4. On the pre-lined baking stone or baking sheet, carefully mound the meringue, using the circle as your guide.
  5. Slowly drizzle the Chocolate Sauce and carefully swirl it through the meringue, do not over mix.
  6. Place in the preheated oven and immediately turn the temperature down to 300°F. Bake for about 1 hour, then turn off the oven and leave the meringue in the oven to cool completely. The meringue will slightly rise during cooking, then sink during cooling.

For the Berry Compote:

  1. In a saucepan over medium heat, add the Sugar, Pitted Cherries and Syrup, Dried Cherries, and the fresh Cherries and Blueberries. Bring to a boil and cook until the fresh fruit starts to soften, about 5 - 8 minutes. 
  2. Set aside and allow to cool. Can be made up to 3 days ahead and kept covered in the refrigerator.

For the Cream:

  1. In a large bowl, add the Whipping Cream, Sugar and beat on low speed, slowly increasing speed to medium high. Whip the cream until peaks hold.

To Assemble:

  1. Transfer the cooled Meringue base to the serving dish.
  2. Top with the Whipped Cream and spread out evenly. Drizzle the Chocolate Syrup and using a knife or spoon, gently swirl the Chocolate through the cream to marbleize it.
  3. Finish off by topping the Cream with the Cherry and Blueberry Compote, then sprinkle the broken chocolate and more fresh berries (if desired) over top.
  4. Drizzle with more Chocolate Syrup if desired.

Serve immediately and enjoy!

Notes

You can make the Meringue base up to 3 - 5 days ahead, and keep at in an airtight container at room temperature.

Chocolate Pavlova with Cherries and Blueberries. Get the Recipe at Little Figgy Food. @WorldMarket # #worldmarkettribe #ad

Similar Posts

24 Comments

  1. Holy moly! I’ve never heard about the Pavlova. I wish I were at your house when you made this. Not that I won’t make it myself because I will. But, I want to eat YOURS! It looks so delicious! I too love dark chocolate and I can imagine that your son wants to put his face in it. I too want to do that! What a fabulous recipe!

    1. Oh Elaine, you’d enjoy it and I wish you had been here for it, because there was plenty to go around! Thank you!!!

  2. Chocolate and fruit is one of my weaknesses. Fruit and cream is another. I think you’ve managed to put everything I love into one dessert. I’ve pinned this and will be making it as soon as berry season starts. I can’t wait.

  3. I love making pavlova (and all kinds of meringue). This looks like the perfect treat for me! And I’m a dark chocolate lover too so yay. The berry compote is a lovely topping.

    1. Thank you Jolina! Yah, that dark chocolate, it’s pretty amazing stuff! Hope you get a chance to try it soon.

  4. This is my kind of dessert! I love meringue and I have a co-worker who has taken up raising chickens and brings me fresh eggs! How lucky is that and I have lots of eggs to use up – all the time! I can’t wait to make this!

    1. Oh I wish I had someone that wanted to bring me fresh eggs!!! How fun, and this is the perfect dessert to enjoy with them 🙂

  5. It looks wonderful!
    In looking over the recipe, though, I noticed the berry compote directions call for dried cherries, but there are no dried cherries in the ingredient list. Help…

    1. Thank you Pam!!! I just updated the ingredients to show them, it is for 1/2 cup of dried cherries. Apparently not enough caffeine that day 😉 Hope you enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.