Hello! In case you didn’t know, I am getting married in just over 2 months. The reality of this short amount of time has just begun to hit me, and me stressing out…would be an understatement. I think I am officially at the point of taking everyone’s advice when they ask, “why don’t you just elope?”. Regardless of how I’m feeling right now, I am so looking forward to our big day! One thing that is a big stress reliever for me, is baking. Baking a Mint Chocolate Pavlova. Sure, cooking savory meals are too, but baking takes a certain level of concentration that makes you push everything else in your mind aside, in order to truly focus on the recipe at hand. Meringue is a dessert that can be really finicky at times. Be conscious of the amounts of everything that you are adding in, making sure that no yolk of your egg breaches the white, and that you are beating them to perfect stiff peaks. It’s such a satisfying feeling to see those glossy white mounds of yumminess, whipped to perfection. This pavlova is the bomb.com, let me tell you. The combination of layers of crispy and chewy meringue, with airy whipped cream, and chopped mint chocolate candies, it’s sinful and heavenly at the same time. If you need a project to ease your mind, this would be the delicious task perfect for you.
- 2 large egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 2 teaspoons cornstarch, sifted
- 1 pint heavy cream
- ½ cup powdered sugar
- 1 teaspoon spearmint extract
- 1/2 cup chopped Andes mints
- 2 oz dark chocolate
- Preheat oven to 250 F. Line two baking pans with parchment paper.
- In the bowl of a stand mixer, whisk together egg whites, salt, vanilla extract, and cream of tartar on medium high speed until medium peaks form. Slowly add sugar and continue beating until firm peaks form. Fold in cornstarch.
- Using a bowl, or other round item with a 9 inch diameter, trace 2 circles on one parchment sheet, and one on the other. You will make 3 meringue layers total. Flip the parchment over and use the circles as a guide. You can pipe the meringue onto the circle or do as I did, and just spread a third of the meringue inside the circle with a rubber spatula.
- Bake until meringues are crisp on the outside, about 1 hour.
- While those are in the oven you can prepare the whipped cream. Clean out the same bowl and whisk you used for the meringue and stick it in the freezer for a couple minutes. In the bowl, add cold heavy cream and mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker.
- When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
- The cream will thicken and start to peak. Stop the mixer and add in the spearmint extract. Mix on high speed until the cream is thick and stiff. Set aside.
- Melt your dark chocolate, either on a double boiler or in short increments in the microwave. Stir until smooth and set aside.
- To assemble, take a cooled meringue circle and spread a third of the whipped cream on top. Repeat with the remaining meringue layers.
- Garnish the top layer with the chopped Andes mints, and drizzle with melted chocolate.
- Chill the pavlova cake before serving,
rrinimabi
Monday 19th of August 2024
Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.
Julie at Cooks w ith Cocktails
Wednesday 1st of July 2015
Ooooo I love Pavlova! Its the perfect summertime light dessert. I have never tried a chocolate mint version before. Nice twist ;)
Paige
Thursday 2nd of July 2015
Thanks, Julie! I think I could eat a whole pavlova by myself!