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Crispy Baked Chocolate Meringue is topped with mascarpone whipped cream, then poached pears and chocolate shaves.
Print Recipe
Chocolate Pavlova with Maple Poached Pears
Prep Time
30 mins
Cook Time
1 hr 15 mins
Cooling Time
3 hrs
Total Time
4 hrs 45 mins
 

Savor a heavenly Chocolate Pavlova with Maple-Poached Pears and mascarpone cream, a show-stopping dessert requiring only 30 minutes of prep!

Servings: 8 servings
Author: Gemma Stafford
Ingredients
For the Chocolate Pavlova
  • 6 large egg whites (8 ½ oz/ 240 g), at room temperature
  • 1½ cups (12 oz/340 g) granulated sugar
  • ½ teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 3 tablespoons unsweetened cocoa powder
For the Poached Pears
  • 6 small Bosc pears
  • ½ cup (8 fl oz/240 ml) maple syrup
  • 1- inch (2½ cm) piece of ginger root, peeled and sliced
  • 2 cinnamon sticks
  • 3 - 4 cups (24 - 32 fl oz) water
For the Mascarpone Whipped Cream
  • 1½ cups (12 fl oz/ 360 ml) heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 cup (8 oz/225 g) mascarpone, softened
  • Bitter-sweet chocolate, to garnish
Instructions
Make the Chocolate Pavlova

  1. Preheat the oven to 240°F (120°C) and line a baking tray with parchment paper. Trace around an 8-inch (20cm) cake pan on the paper and turn it upside down on the tray. Set aside.

  2. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl with a handheld electric mixer). Whisk on medium speed for 2 minutes until foamy, then increase speed to high and whisk until soft peaks which barely hold their shape and flop over immediately when the attachment is lifted, 4 minutes roughly.

  3. Slowly add the sugar, a tablespoon at a time until fully incorporated. Lastly, add in the vinegar and cornstarch and mix until combined.
  4. Remove the meringue from the machine and sift over the cocoa powder. Carefully fold it in to create a ripple effect.
  5. Pile the meringue inside the traced circle on the parchment and carefully spread it out to the edge. Don’t be tempted to spread it outside or your pavlova will end up being too flat.
  6. Bake for 90 minutes, until crisp and dry. Turn off the oven and cool with the door ajar for a minimum of 3 hours or until cooled completely. (The pavlova can be made and held at room temperature for up to 2 days in advance.
Poach the Pears
  1. Peel, half and core the pears before placing them into a medium saucepan.
  2. Next, add in the maple syrup, ginger, cinnamon and enough water just to cover the pears.
  3. Cover the pears with a circle of parchment paper to keep them submerged, then cook over medium-low heat until tender, about 15 to 20 minutes. Note, a little firmness in the pears is good.
  4. Remove pears with a slotted spoon onto a plate and allow to cool completely.
Make the Mascarpone Cream
  1. Using a stand mixer (or use a large bowl with a handheld electric mixer), whip the cream and sugar together on high speed until soft peaks form, 2 to 3 minutes.
  2. Using a spoon, fold the softened mascarpone into the cream until smooth and with no lumps. Place in the fridge until needed.
Assembling the Pavlova
  1. Carefully place the pavlova on a serving platter or cake stand.
  2. Generously pile the mascarpone cream on top.
  3. Arrange the pears on top of the mascarpone topping and grate over bitter-sweet chocolate. Serve immediately after assembling and enjoy that day.