Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Chocolate Pavlova with Maple Poached Pears is a light, airy, marshmallow-like base crowned with whipped mascarpone topping and luscious poached pears. This stunner of a dessert would be right at home in a five-star restaurant, but with a quick 30-minute prep time and our clear step-by-step directions, you can easily whip up this gorgeous confection in your own kitchen! Pavlova is hands down my favorite dessert, and I know you’ll love this recipe! Already have an account?
Layers of lush flavor: The pavlova base, accented by deep, pleasantly bitter cocoa powder, is set off beautifully by creamy-sweet mascarpone topping. Warmly spiced maple pears garnished with rich bittersweet chocolate marry perfectly with the meringue and whipped mascarpone. Heavenly texture: The pavlova is crisp on the outside and gorgeously soft in the middle, and the silky mascarpone topping cradles the poached pears. The pears are juicy and decadent, and they’re a revelation if you’ve never made them!
Chocolate and pears are a dreamy pairing that’s under the radar. The combination of creamy, fruity pears and rich, intense chocolate is sublime. A pear and chocolate dessert always seems extra-perfect in late summer, fall, and during the holidays. I know you’ll be craving more pear and chocolate options after you taste this pavlova, so check out our Pear and Chocolate Frangipane Tart and Unbelievable Pear & Dark Chocolate Crisp.
Table of Contents
What is Chocolate Pavlova with Maple Poached Pears?
Chocolate Pavlova with Maple Poached Pears is a multi-component dessert layering a layer of baked chocolate meringue under sweetened mascarpone whipped cream and halved pears poached in a blend of maple syrup, ginger, and cinnamon. Pavlova is a versatile dessert that can be made as one big dessert or in individual servings and made with an endless variety of flavors and add-ons. Our Chocolate Pavlova is a creative twist that retains the crucial elements: a meringue shell or base filled or topped with a whipped, creamy topping and fruit. The earliest record of this type of dessert is a recipe that featured meringue cakes layered with whipped cream and fruit. The Austrian royalty enjoyed this delicacy in the 18th century. But pavlova as we know it was born in 1926 when Russian ballerina Anna Pavlova toured Australia and New Zealand. New Zealanders claim that the first Pavlova was served at the Wellington Hotel in her honor, while Australians claim that it was first served at a hotel in Perth. This lovely dessert is just as relevant today. There is truly nothing quite like it!
Tools You Need
Mixing bowls Measuring cups Measuring spoons Glass measuring jug Kitchen scale (optional) Half sheet pan Parchment paper 8-inch (20cm) round cake pan Stand mixer (optional) or an electric hand mixer Sieve Silicone spatula Melon baller (optional) Medium heavy-bottomed saucepan Slotted spoon Large metal spoon Box grater or vegetable peeler (optional)
Key Ingredients and Why
Egg whites
Egg whites are the primary ingredient in pavlova meringue. The proteins in egg whites give the meringue its structure. Specifically, the egg white proteins denature (or unfold) and re-group when beaten, creating a network that captures and retains air to form a structure. Whipping up egg whites incorporates air, which expands in the oven’s heat, causing the meringue mixture to rise and develop a light texture. The proteins in egg whites coat the air bubbles to prevent them from collapsing. This helps stabilize the meringue structure. Always use room-temperature egg whites, which whip up better than cold ones.
Granulated sugar
Sugar sweetens the meringue. Sugar dissolves in the protein film on the surface of the air bubbles when you beat it into egg whites, which keeps the proteins from drying out and tightening up too fast. This helps maintain the volume of the meringue. The sugar also contributes to the pavlova’s crisp crust. Since it’s on the surface of the meringue’s air bubbles, it caramelizes during baking. Concurrently, the sugar locks in moisture, keeping the meringue interior marshmallow-soft.
White vinegar
Acidic white vinegar strengthens the protein network, stabilizing the meringue.
Cornstarch
Cornstarch absorbs moisture, stabilizing the meringue and preventing weeping (moisture seeping out of the meringue).
Unsweetened Cocoa powder
Cocoa powder adds deep chocolate flavor to the pavlova. Cocoa powder is primarily ground cocoa solids. Be sure to use unsweetened cocoa powder and not hot chocolate powder, which contains sugar and other ingredients.
Bosc pears
Pears bring creamy sweet fruit taste and a textural contrast to this dessert. Bosc pears are ideal in this recipe because they hold their shape when cooked. Always buy pears that are firm to the touch if you intend to cook with them. Even if you can’t find good pears, cooking them softens them, sweetens them up, and transforms them into something unbelievably delicious! Always take the extra few minutes to peel your pears. When you heat pears, their skins get extra tough, and they aren’t pleasant to bite through.
Maple syrup
Maple syrup infuses the pears with warm caramel-accented sweetness. Maple syrup is a natural sweetener made purely from the concentrated sap of maple trees. The trees are tapped, and the sap is collected in the early spring. It is then boiled down until it contains no more than 33% water. You can buy maple syrup in various grades, from fancy (very light in color and maple flavor from sap collected early in the season) to robust (very dark with a deep maple taste from sap collected later in the season). Dark or robust varieties are best for baking.
Ginger root
Ginger root imbues the pears with spicy, warming, pungent flavor. You’ll find fresh ginger root in the vegetable section of most grocery stores. It’s a versatile spice that adds a wonderful flavor to both sweet and savory dishes.
Cinnamon sticks
Cinnamon sticks give the pears a warm, earthy, subtly sweet, mildly spicy taste.
Heavy whipping cream
Heavy whipping cream is beaten with mascarpone to make a fluffy, delightfully rich topping. Heavy whipping cream or heavy cream is natural FRESH CREAM skimmed from milk, with a fat content of around 36%, which gives it the ability to be whipped up well.
Powdered sugar
Powdered sugar sweetens the mascarpone whipped cream without making it gritty. You can quickly make your own powdered sugar in five minutes!
Mascarpone
Mascarpone cheese whipped with the heavy cream gives the pavlova a layer of mildly sweet, melt-in-your-mouth goodness. Think of this Italian cheese as a higher-fat version of cream cheese. It has a lush, rich texture.
Bittersweet chocolate
Shaved bittersweet chocolate is a garnish that adds bonus chocolate flavor. It looks fancy, but it’s easy to do! Use bittersweet chocolate, which generally contains 60 to 72% cocoa solids with no dairy.
How to Make Chocolate Pavlova with Maple Poached Pears
Make the Chocolate Pavlova Base.
Prepare to bake.
Make the meringue.
Bake the meringue.
Poach the pears.
Make the mascarpone cream.
Assemble the pavlova.
Gemma’s Pro Chef Tips
Unwhipped egg whites can be stored in the freezer for up to 6 months. Defrost them overnight in the refrigerator. For measuring out defrosted egg whites, a large egg white weighs roughly 30 to 40 grams. You can use the chocolate pavlova base with another topping. This is only limited by your imagination. You can replace the mascarpone with crème fraîche or even sour cream. Also, play around with combinations of fresh, macerated, roasted, or any poached fruit that you wish, like strawberries, cherries, or even roasted oranges. Use a melon baller to remove the cores from the pear halves. You can also use a measuring spoon or, if you prefer, carefully use a paring knife and position it point-first to cut around the core and seeds and remove them. You can also make smaller meringues for individual pavlovas instead of one large one. Use a box grater, a vegetable peeler, or a paring knife to make small curls and shaving of bittersweet chocolate as a garnish.
Make Ahead & Storage Instructions
Make ahead: A pavlova must be eaten once assembled, but all of the elements of this dessert can be made in advance: The meringue can be made and stored at room temperature in an airtight container for up to two days. The pears can be poached and stored in their cooled poaching liquid in the refrigerator for up to two days. The sweetened mascarpone can also be mixed up and refrigerated for one day. To store leftovers: Note that the pavlova is best served on the day it’s made. Store leftovers in an airtight container in the fridge and enjoy within two days.
What should I do with the leftover egg yolks when making this recipe?
This recipe leaves you with six extra yolks. Some delicious ways to use egg yolks are our Easy Lemon Bars, Foolproof Crème Anglaise (Classic Vanilla Custard Sauce), and How to Make Flan (Crème Caramel). If you are not planning to use egg whites right away, you can freeze them. Unlike egg whites, yolks will gelatinize if frozen as-is, rendering them unusable. To prevent this, whisk the six egg yolks with 2 ¼ teaspoons of sugar or corn syrup or ¼ teaspoon salt. Whisk thoroughly to make sure the sugar or salt is fully dissolved before transferring to an airtight container and freezing.
Why aren’t my eggs whipping up well?
Always have your egg whites at room temperature. Room-temperature whites whip up better than cold whites. Make sure that no egg yolk makes its way into your whites! Even a bit of yolk can inhibit the whites from whipping up well. Lastly, make sure your whipping bowl and whisk are free from dirt and grease.
Can I make this pavlova without eggs?
You can make an excellent eggless meringue base for meringue nests using my Vegan Meringue Recipe. To use the Vegan Meringue in this Chocolate Pavlova recipe, sift the three tablespoons of cocoa powder over the meringue after it’s mixed and gently fold it in. Instead of making several smaller meringues, make a single larger one as directed in this recipe.
Why did my pavlova crack?
There are different schools of thought here. Some say if the oven is too hot, it can make a pavlova crack. Others say cracking happens due to the change in temperature. Avoid opening the oven door during baking, and be sure to allow the pavlova to cool slowly in the warm oven as instructed. The most important thing is not to worry. Your pavlova will still taste amazing! I know that it happens to me occasionally. Do as I do, and just cover the meringue base with the whipped mascarpone cream and pears, and enjoy your lovely dessert.
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