“Cocoa nibs taste like this cool mix of chocolate and espresso,” says Joy Wilson. The bitter nibs give this Pavlova a hit of chocolate flavor. “I eat it with a cup of mint tea to get a mint-chocolate-chip situation,” she says.More Pavlova Recipes

Joy Wilson
February 2012

Gallery

© Joy the Baker

Recipe Summary

active:
20 mins
total:
2 hrs
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300° and position a rack in the center of the oven. Draw an 8-inch circle on a sheet of parchment paper and invert it on a baking sheet.

    Advertisement
  • In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, salt and cream of tartar at medium-high speed until soft peaks form. Gradually beat in the sugar at high speed until the whites are stiff and glossy, 3 minutes. Beat in the vanilla and bourbon. Add the cocoa nibs and beat until just incorporated. Spread the meringue on the paper in an 8-inch round.

  • Bake for 1 hour and 10 minutes, until the surface is dry and lightly browned and the center is still a bit soft. Let cool completely on the baking sheet, 30 minutes.

  • Transfer the Pavlova to a board. Drizzle with the chocolate and top with the raspberries. Cut the Pavlova into 8 wedges and serve.

Notes

Cocoa nibs are available at specialty food shops.

One serving: 139 cal, 3 gm fat, 1.3 gm sat fat, 26 gm carb, 4 gm fiber, 2 gm protein.

Advertisement
Advertisement