This dessert just seemed like the perfect end to the Mother's Day lunch I hosted for my mom and family. First of all, it has chocolate in it. Secondly, I thought it represented both my Mom and I nicely. The base of the dessert is a pavlova, or meringue-based cake. It is named after the famed Russian prima ballerina Anna Pavlova, which is perfect since I'm a ballet teacher. The cream is laced with Chambord, which is perfect for my mom since it's one of her favorite liquers. Sure, she usually enjoys it in margaritas, but this dessert will work too!
The toppings for this recipe are fairly flexible. You could easily substitute your favorite fruits and change up the liquer to compliment the fruit.
Chocolate Pavlova with Chambord Cream and Fresh Berries
Paula Deen, "Paula Deen's Special Collection: Chocolate Celebration"
6 egg whites, at room temperature
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. distilled white vinegar
1/2 tsp. chocolate extract (I used vanilla)
1/4 c. Dutch-processed cocoa
1 tsp. cornstarch
Chambord cream (recipe follows)
1 c. fresh strawberries
1 c. fresh blackberries
1/2 c. fresh blueberries
1 kiwi, halved and thinly sliced
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Draw a ten-inch circle on parchment. (I made mine a square to fir my pedestal.)
2. In a large bowl combine egg whites and cream of tartar. Beat at medium-high speed with an electric mixer until foamy.
3. Gradually beat in sugar, 1 TBSP at a time. Beat until soft peaks form.
4. Fold in vinegar and chcolate extract.
5. Combine and sift cocoa and cornstarch. Gently fold into egg white mixture.
6. Spoon mixture onto parchment paper, gently easing into size of circle.
7. Bake for 1 1/2 hours. Turn oven off and let pavlova cool completely in the oven.
8. Just before serving, spoon cream over center of pavlova. Top with fruit and serve immediately.
2 c. heavy whipping cream
1/3 c. confectioners' sugar
2 TBSP Chambord liquer (optional)
1. In a medium bowl, beat cream at medium speed with an electric mixer.
2. Gradually add confectioners' sugar, beating until stiff peaks form.
3. Stir in Chambord.
4. Cover and chill.