Introduction
There’s something magical about the holidays, and nothing embodies that spirit quite like a chocolate peppermint pavlova wreath. This dessert is not just a feast for the taste buds; it’s also a stunning centerpiece that will have everyone swooning. Crisp on the outside and soft and marshmallow-like on the inside, this pavlova is infused with a rich cocoa flavor and a delightful peppermint twist. Topped with a cloud of whipped cream and crunchy peppermint candies, it’s the perfect way to celebrate the festive season!
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon peppermint extract
- 6-8 crushed peppermint candies
- Chocolate shavings or curls for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper to ensure easy removal later.
- In a large, clean mixing bowl, start beating the egg whites on medium speed until they become foamy and start to hold soft peaks.
- Gradually add the granulated sugar, one tablespoon at a time, increasing the mixer speed to high. Keep beating until the mixture looks glossy and forms stiff peaks.
- Gently fold in the vanilla extract, white vinegar, cornstarch, cocoa powder, and salt using a rubber spatula, being careful not to deflate the meringue.
- Spoon the meringue mixture onto the prepared baking sheet, shaping it into a beautiful wreath shape with a well in the center to hold the luscious filling.
- Bake in the preheated oven for about 1 hour. After that, turn off the oven and let the pavlova cool completely inside with the door ajar; this will help prevent cracking.
- Once cooled, whip the heavy cream with powdered sugar and peppermint extract until soft peaks form, creating a fluffy and fragrant topping.
- Carefully transfer the cooled pavlova to a serving platter and fill the center with the whipped cream, creating a delightful contrast with the meringue.
- For the finishing touch, sprinkle the crushed peppermint candies and chocolate shavings or curls over the top, bringing festive cheer and texture to your elegant wreath.
Notes or Tips
For best results, ensure your mixing bowl and beaters are completely clean and free from any grease when whipping the egg whites. You can also experiment with different toppings, like fresh berries or a drizzle of chocolate sauce, if you want to mix it up!
Cooking Techniques
This pavlova recipe primarily relies on the art of meringue-making. Beating egg whites until they reach stiff peaks is crucial for achieving that airy texture. Remember to handle the mixture gently when folding in the other ingredients to maintain the lightness of the meringue. Lastly, baking low and slow is the key to a perfect pavlova—allowing it to cool in the oven helps prevent dreaded cracks.
FAQ
Can I make this pavlova ahead of time? Absolutely! You can bake the meringue a day in advance. Just be sure to store it in an airtight container to keep it crisp.
What should I do if my pavlova cracks? A slight crack is normal and won’t affect the flavor! If your pavlova does crack, just cover it with the whipped cream and toppings, and no one will notice.
Can I substitute the peppermint extract? Yes! If peppermint isn’t your thing, feel free to use other extracts like vanilla or almond for a different flavor profile.
Conclusion
Indulging in this delectable chocolate peppermint pavlova wreath is like taking a bite of the holiday season! With its airy texture and festive flair, it’s sure to become a cherished addition to your holiday traditions. So gather around your loved ones and enjoy a slice of this sweet celebration together.