Name: Chocolate-Espresso Pavlova
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Ingredients: 5 egg whites (cold, not warmed); ½ teaspoon kosher salt (optional); 1 vanilla bean (split lengthwise ad seeds scraped out); ¼ cup dark brown sugar; ¾ cup granulated sugar; 2 teaspoons potato starch; 2 tablespoons Dutch process cocoa powder; 1 tablespoon espresso powder; Bittersweet Chocolate Pudding (recipe follows); Garnish: chocolate shavings (chocolate-covered coffee beans, and whipped cream); ⅔ cup sugar; ¼ cup potato starch; ½ teaspoon kosher salt; 4 large egg yolks; 3 cups whole milk; 7 ounces high-quality bittersweet chocolate (melted); 2 tablespoons unsalted butter (softened); 1 vanilla bean (split lengthwise and seeds scraped out)

Chocolate-Espresso Pavlova

Rich, chocolatey and decadent. Pavlova can be made up to 2 days ahead of serving and can be stored, covered tightly, at room temperature.

Chocolate-Espresso Pavlova

Prep Time 25

Cook Time 1 30

Total Time 1 55

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Servings

Ingredients

5 egg whites cold, not warmed
½ teaspoon kosher salt optional
1 vanilla bean split lengthwise ad seeds scraped out
¼ cup dark brown sugar
¾ cup granulated sugar
2 teaspoons potato starch
2 tablespoons Dutch process cocoa powder
1 tablespoon espresso powder
Bittersweet Chocolate Pudding recipe follows
Garnish: chocolate shavings chocolate-covered coffee beans, and whipped cream
⅔ cup sugar
¼ cup potato starch
½ teaspoon kosher salt
4 large egg yolks
3 cups whole milk
7 ounces high-quality bittersweet chocolate melted
2 tablespoons unsalted butter softened
1 vanilla bean split lengthwise and seeds scraped out

Instructions

PAVLOVA
Preheat oven to 250°F. Draw a 9-inch circle on a piece of parchment paper. Flip the paper so ink does not get on the meringue and set aside.
Whip whites, salt, and vanilla seeds on high in a mixer until firm. With the motor running, add sugar, a spoonful at a time, until whites are glossy and very stiff.
Add potato starch, cocoa powder, and espresso powder and gently fold into meringue with a spatula.
Transfer meringue to prepared parchment paper. Form meringue into a rustic bowl. It’s not necessary to make it perfect. Just be sure to make the center thick enough to support the filling.
Bake pavlova at 250°F for 1 ½ hours. Turn off the oven and do not open the door for at least 6 hours or, better yet, overnight. The residual heat will crisp up the meringue and keep humidity out.
Place pavlova on a serving platter. Spoon chocolate pudding onto pavlova. Garnish with chocolate shavings, chocolate-covered coffee beans, and whipped cream.
BITTERSWEET CHOCOLATE PUDDING
In a medium bowl, whisk sugar, potato starch, salt, and egg yolks together. Set aside.
In a small pot, heat milk on medium-low until you see just a whiff of steam. Do not scald milk. Whisk milk into egg yolk mixture, a bit of time, until all milk is incorporated.
Return milk mixture to pot and cook, stirring constantly, until a thick pudding is formed. Cook and let mix bubble for 1 minute to cook out raw starch flavor.
Strain pudding through a sieve into a mixing bowl and stir in chocolate, butter, and vanilla beans.
Cover surface with parchment paper and chill for at least 4 hours, or overnight. Once chilled, use to fill baked pavlova.