Spiced Cocoa Pavlova with Roasted Nectarines and Vanilla Cream
An original dessert with a crisp shell and marshmallow-soft center: mini cocoa pavlovas with a hint of cinnamon, topped with roasted nectarines and vanilla whipped cream. Elegant, fruity, and balanced.
Ingredients
- 4 unit egg whites (at room temperature)
- 200 g granulated sugar (for the merengue)
- 10 g cornstarch (ayuda a dar centro tierno)
- 8 g unsweetened cocoa powder (tamizado)
- 1 g ground cinnamon (for the merengue)
- 5 ml white vinegar (for estabilizar the merengue)
- 4 unit nectarines (cut in wedges)
- 30 ml honey (for the nectarinas)
- 15 g unsalted butter (derretida)
- 15 ml lemon juice (fresh)
- 1 g fine salt (divided entre fruta and cream)
- 240 ml heavy cream (well cold)
- 20 g powdered sugar (for the cream)
- 5 ml vanilla extract (for the cream)
- 25 g pistachios (tostados and chopped gruesos)
- 6 g mint leaves (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 140 °C / 285 °F. Line a baking tray with parchment paper and draw 6 circles about 3 inches wide to guide the pavlova size.
- 2
Place the egg whites in a clean, dry bowl. Beat until soft peaks form. Gradually add the granulated sugar and continue beating until the meringue is glossy and stiff. Fold in the cornstarch, unsweetened cocoa powder, ground cinnamon, and white vinegar.
- 3
Divide the meringue among the 6 circles, shaping small nests with a shallow indentation in the center. Bake at 140 °C / 285 °F for 15 minutes; then reduce the temperature to 110 °C / 230 °F and bake for 60 more minutes. Turn off the oven and leave the pavlovas inside, with the door slightly ajar, for 15 minutes.
- 4
Meanwhile, toss the nectarines with the honey, melted unsalted butter, lemon juice, and a pinch of the fine salt. Place them in a small baking dish and roast at 200 °C / 400 °F for 12 to 15 minutes, until tender and lightly caramelized. Let cool for a few minutes.
- 5
Whip the heavy cream with the powdered sugar, vanilla extract, and the remaining fine salt until medium peaks form, soft but stable.
- 6
To assemble, spoon a generous dollop of vanilla cream into the center of each pavlova. Top with the roasted nectarines and a little of their juices.
- 7
Finish with the chopped pistachios and mint leaves. Serve right away to keep the contrast between crisp and creamy textures.
Chef tips
If the weather is humid, leave the pavlovas in the turned-off oven a few extra minutes to dry better. Roast the nectarines shortly before serving so they stay glossy and juicy.
Substitutions
You can substitute the nectarines with peaches or plums. Pistachios can be replaced with toasted almonds if you prefer a different nut. Honey may be swapped for maple syrup, although the flavor will change slightly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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