This exquisite dessert merges the crisp and delicate texture of Pavlova with the rich, velvety flavors of chocolate whipped cream and the refreshing zing of mint.
Separate the eggs while they are still cold. It's easier. Separate the yolks from the whites. Keep the yolks in the fridge for other use. Let the whites come to room temperature before using
Line a large baking sheet with parchment paper. You can trace a 6 or 7 inches circle on the parchment to help guiding you with shaping the pavlova later
Prepare meringue:
Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (138 C) for a convection oven. Position the rack in the middle of the oven.
If you don't have a fine sugar, put regular granulated sugar in a food processor and pulse it a few times until it's finer in texture. Whisk fine sugar with cornstarch and salt to combine. Set aside
Beat the egg whites until they are foamy and white using a mixer (a stand mixer is best if you have one) I beat on speed 4 on KA. Gradually add the sugar mixture 2-3 tablespoons at a time and wait for about 20-30 seconds in between before adding the next. Once all the sugar is in, increase the speed to 6 and continue to beat until the meringue is glossy, thick and sugar has dissolved. You may need to stop halfway to scrape the sides of the bowl because some sugar sticks to the side of the bowl. This can take 10-15 minutes or even longer. Don't rush the process. Use your clean fingers to feel the meringue. If you feel some grittiness, that means the sugar hasn't completely dissolved yet. Continue beating
Add vinegar, peppermint extract, gel food color if using. Continue whipping for another minute or so
The meringue should be thick and glossy and can hold its shape and some sharp lines and very firm
Shaping:
Place half of the meringue on the baking sheet. Use a spatula to try to make it roundish, about 6 inches in diameter. It won't be perfectly round and that's okay too! Then gently pile another half on top and use a spatula to smooth the side so it's more like a "dome". Smooth the surface a bit and flatten the center slightly to give you some room to pile on cream and topping later. I use an offset spatula to create a bit of pattern on the side. This is totally optional
Baking:
Lower the temperature to 200 F (93 C) for conventional oven, 180 F (82 C) for a convection oven. Place the baking sheet on the middle rack. Set the timer to 2 hours 30 minutes. DO NOT open the oven door during baking. When the time is up, turn off the oven but DO NOT open the oven door. Let the Pavlova cool down in the oven for at least 8 hours or overnight is fine too
Sometimes the meringue may crack a little, but it may not too. If it cracks a bit, I won't worry too much
Store the Pavlova until ready to be assembled:
Store the cooled-down Pavlova in an air-tight container and not a humid place for about 1 day. Do not store Pavlova in the fridge. The humidity in the fridge can make its crisp outer shell turns soggy
I have made extra Pavlovas base and freeze them. They freeze well. Once it cools down completely, wrap with a cling wrap and then very gently with another layer of foil and put in air-tight container and keep in the freezer for up to one month. Simply take it out on the day you are ready to assemble the cake. It will thaw as you assemble it
Prepared the whipped cream:
Put the very cold heavy cream, cocoa powder, powdered sugar, peppermint extract, and a pinch of salt in a mixing bowl. Use a whisk to manually whisk or use a handmixer to whip until the mixture thickens and has a medium-firm peak. Don't over whisk until the cream turns too stiff and grainy
Assembly:
Put the meringue base on a serving platter. Gently pile the whipped cream on top of the base.
Decorate with some chocolate mint chips and drizzle some melted chocolate in a decorative manner. Pavlova is ready to be served
Remember that pavlova is at its best when it's freshly made, so try to consume it as soon as possible for the optimal experience. Proper storage can help maintain its texture and prevent it from becoming soggy or losing its delicate crispness.
Storage:
I have stored leftover pavlova with toppings in the freezer without any adverse effect. Simply thaw in the fridge before serving