S’mores Pavlova
User Reviews
5
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Servings
1 (six-inch) pavlova
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Course
Dessert
S’mores Pavlova
Description
S’mores Pavlova uses a meringue base made by whipping egg whites with sugar and balsamic vinegar, then folding in cocoa powder and finely chopped dark chocolate before baking until crisp on the outside. The dessert features a 7-minute frosting made by heating and whisking sugar, water, and egg whites with a pinch of cream of tartar and salt, finished with vanilla extract to provide a fluffy, sweet topping. The pavlova is decorated with crushed graham crackers that add a toasty crunch reminiscent of the traditional s’more’s graham base.
The preparation involves careful folding of cocoa powder and chocolate into the meringue to maintain volume and not deflate the mixture. The meringues are shaped on parchment in circles, baked at a low temperature to dry out without browning excessively, then cooled in the oven with the door ajar to preserve their crispness. The contrast between the airy meringue, creamy frosting, and crunchy graham cracker topping gives this dessert a layered textural experience that mirrors the iconic campfire treat.
This pavlova variation is a dessert to be served chilled or at room temperature, impressive for celebrations or special occasions where a unique spin on a familiar sweet is welcome. Its rich chocolate tones and airy texture make it a refined way to enjoy s’mores flavors without the usual stickiness and mess associated with roasting marshmallows.
Ingredients
Pavlova:
- 3 egg large, whites
- 1/4 teaspoon balsamic vinegar
- 3/4 cups granulated sugar
- 1/2 teaspoon vanilla extract pure
- 2 tablespoons cocoa powder sifted
- 1 ounce dark chocolate finely chopped
7-Minute Frosting:
- 2 tablespoons water
- 2/3 cup sugar
- 2 egg large, whites
- Pinch cream of tartar
- Pinch salt
- 1/4 teaspoon vanilla extract pure
Graham Cracker Topping:
- 3 graham crackers pulsed in a food processor
Instructions
- To make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
- To the bowl of a stand-up mixer, with the whisk attachment, add the egg whites and vinegar; beat until frothy, about 2 minutes. With the mixer running, slowly incorporate the sugar; beat until stiff peaks form, about 5 additional minutes. Mix in the vanilla extract. Next, sift the cocoa powder atop the meringue; fold in the powder using a spatula. When the cocoa powder is thoroughly incorporated, fold in the dark chocolate.
- Take a 5 or 6-inch plate, flip it over onto the parchment, and use it trace 3 circles. Divide the meringue evenly amongst circles, smoothing them out until they’re about 1-inch thick. Transfer to the oven to bake for 1 hour until hard and crisp on the outside. Turn the oven off, prop open the oven door, and allow to cool completely on the baking sheet.
- To make the 7-Minute Frosting: In large metal bowl, whisk together the water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
- Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
- To assemble: Place one chocolate meringue on a plate. Top with 1/3 of the 7-minute frosting and smooth it out. Using a torch, toast the frosting until golden brown. Sprinkle with about a tablespoon of graham cracker crumbs. Repeat with the remaining meringue, frosting and graham crackers. Pavlova stays good in the fridge for up to 1 day. If you like, you can make the meringue up to 3 days ahead and assemble the day of.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(six-inch) pavlova
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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