Introduction
The Pavlova is a quintessential dessert, known for its dramatically crisp meringue shell and soft, marshmallowy interior. This festive iteration—the Chocolate Mint Pull-Apart Pavlova—transforms the traditional single-disc dessert into a shareable, interactive centerpiece perfect for Christmas gatherings. Infused with rich cocoa and cool peppermint, and arranged in individual “kisses” for easy serving, this recipe offers a delightful textural contrast and a flavor profile reminiscent of your favorite holiday chocolate treats. It’s a showstopper that requires patience but rewards with spectacular results.
Ingredients
- For the Meringue:
- 4 large egg whites (room temperature)
- 250 g (1 ¼ cups) caster sugar (superfine)
- 1 tbsp cornflour (cornstarch)
- 1 tsp white vinegar
- 2 tbsp unsweetened cocoa powder (sifted)
- 1 tsp peppermint extract
- Optional: 2-3 drops green food coloring
- For the Topping:
- 480 ml (2 cups) heavy whipping cream
- 3 tbsp icing sugar (powdered sugar)
- ½ tsp vanilla extract
- 50 g (½ cup) dark chocolate, shaved or grated
- 50 g (⅓ cup) crushed candy canes or peppermint bark
Step-by-step Preparation
- Prepare the Meringue Base (15 minutes prep): Preheat your oven to a very low 110°C (230°F). Line two large baking trays with parchment paper. In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, beating well after each addition until the meringue is thick, glossy, and the sugar is completely dissolved.
Tip: Test if the sugar is dissolved by rubbing a small amount of meringue between your fingers; it should feel smooth, not gritty. - Stabilize and Flavor (5 minutes): Gently fold in the cornflour, vinegar, cocoa powder, and peppermint extract. If using green food coloring, add it now until a light mint shade is achieved. Be careful not to over-mix, which will deflate the air.
- Shape the Pull-Apart Pieces (10 minutes): Transfer the meringue mixture to a piping bag fitted with a large star nozzle (or simply use two spoons). Pipe individual meringue kisses or small nests (about 5 cm / 2 inches wide) onto the prepared trays, arranging them closely together to form a rough circle or wreath shape. This tight arrangement is key to the “pull-apart” effect.
- Bake Low and Slow (90 minutes cooking time): Place the trays in the preheated oven. Bake for 90 minutes. After 90 minutes, turn off the oven but leave the Pavlova inside with the door slightly ajar (use a wooden spoon to prop it open) for at least 3 hours, or preferably overnight, until completely cooled and dried out.
Tip: Do not open the oven door during baking, as the sudden change in temperature can cause the meringue to crack or collapse. - Assemble and Serve (10 minutes): Once the meringue is fully cool, beat the heavy cream with the icing sugar and vanilla extract until medium peaks form. Transfer the meringue pieces onto a serving platter. Spoon or pipe the whipped cream over the meringue pieces.
- Final Decoration: Sprinkle generously with dark chocolate shavings and crushed candy canes. Serve immediately and encourage guests to pull the individual pieces apart to enjoy.
Nutritional Information
Due to the high sugar content inherent in meringue, this dessert is an indulgence. Per serving (approximately 1/8th of the whole dessert), the estimated calorie count is around 350-400 calories, depending on the amount of cream and toppings used. It is naturally gluten-free and contains moderate protein from the egg whites. While it is high in refined sugar, the small portion sizes and the use of dark chocolate offer minor antioxidant benefits.
Storage
Meringue is highly sensitive to moisture and humidity. Store the unadorned meringue pieces in an airtight container at room temperature for up to one week. Do not refrigerate the meringue base, as this will make it sticky and chewy. Once assembled with cream and toppings, the Pavlova must be eaten within 2-3 hours. Leftovers that have been topped can be loosely covered and refrigerated for up to 24 hours, though the meringue will begin to soften significantly.
Conclusion
This Chocolate Mint Pull-Apart Pavlova is the ideal festive dessert—light enough after a heavy Christmas meal, yet rich in flavor and texture. For variations, try substituting the peppermint extract with orange zest and Grand Marnier for a Chocolate Orange Pavlova, or adding crushed pistachios to the meringue batter for a richer color and nuttiness. Serve alongside strong coffee or a glass of chilled Prosecco. Enjoy the delight on your guests’ faces as they effortlessly pull apart this spectacular holiday treat!