Gluten-Free Chocolate Chip Pavlova
This delightful gluten-free chocolate chip Pavlova dessert recipe produces a meringue cake with chocolate chips that is topped with a cocoa-flavored whipped cream and raspberries.
Preparation time: 35 minutes
Cooking time: 2 hours
Yield: 8 servings
7 egg whites
1/8 teaspoon cream of tartar
1-1/2 cups organic cane sugar
1 tablespoon cornstarch
1 tablespoon raspberry vinegar
1 teaspoon plus 1 teaspoon vanilla
1 cup miniature chocolate chips
1-1/4 cups heavy whipping cream
3 tablespoons cocoa powder
1/4 cup powdered sugar
1 cup raspberries
Preheat the oven to 275 degrees F.
On parchment paper, place a 9-inch round cake pan; draw a circle around the pan with a pencil. Turn the paper over and place it on a large cookie sheet.
Place the egg whites in a large bowl and let stand at room temperature for 20 minutes. Then add the cream of tartar and salt.
Beat until foamy, about 3 minutes, and then gradually add the cane sugar, beating until stiff peaks form. Fold in the cornstarch, raspberry vinegar, and 1 teaspoon vanilla, and then fold in the miniature chocolate chips.
Place the meringue inside the circle on the parchment paper; spread to form an even layer.
Run a spatula around the sides of the meringue to make them straight.
Bake for 60 to 65 minutes.
Then turn the oven off, crack open the door, and let the meringue sit for another hour.
Remove the meringue from the oven and slide it, with the parchment paper, onto a cooling rack; cool completely.
Then gently peel the paper off the meringue and place the meringue on a serving plate; cover and store at room temperature.
When ready to serve, in a medium bowl, combine the whipping cream, cocoa powder, powdered sugar, and 1 teaspoon vanilla; beat until stiff peaks form. Pile the cream on top of the meringue and top with raspberries.
Cut into wedges to serve.
Per serving: Calories 513 (From Fat 186); Fat 21g (Saturated 13g); Cholesterol 51mg; Sodium 85mg; Carbohydrate 81g; Dietary Fiber 3g; Protein 5g.