Easy Chocolate and Berry Pavlova
There is nothing that says Australian summer more than a pavlova. They are basically a staple at any Christmas gathering or summer BBQ get together. This probably has something to do with the fact that they are light, a cold and best of all incredibly easy to put together. Especially when you use a pre-made pavlova base.
Most pavlovas start with the meringue base, and are then topped with whipped cream and fruit, but I decided to try something different and create this easy chocolate and berry pavlova. It still has the usual whipped cream and fruit, but also has a delicious chocolate layer underneath.
You can of course make your own meringue base, but I was short on time so I grabbed a 500g Woolworths Pavlova Base, which are only $6 everyday and serve around 10 people. If you need a bigger pavlova, Woolworths also offer a 1kg pavlova base for $10 everyday which will serve approximately 20. These prices make the pavlovas a very budget friendly dessert when feeding a crowd.
At this time of year you could even keep a base or two in the pantry ready for those times you are asked to bring something to a summer BBQ. Then it’s as simple as spending a few minutes decorating it and you have dessert ready to go.
To start, remove your pavlova base from the box and packaging. You can either deco rate the pavlova on the base tray it comes packaged on, or do what I did and very gently remove the pavlova from the base tray, and slide it onto a cake stand.
To make the chocolate ganache, add 210g of dark chocolate and 150ml of the thickened cream to a medium sized microwave safe bowl and microwave in 30 second bursts, mixing in between, until the chocolate has melted. Allow to sit at rom temperature until the ganache has cooled and thickened.
While the ganache is cooling, add 300ml of thickened cream and 1 teaspoon of vanilla extract to the bowl of a stand mixer and whip with the wire whisk attachment until stiff peaks begin to form. Set aside in the fridge until you are ready to assemble to pavlova.
Once the ganache has set, spread the ganache evenly over the pavlova base. Spread the whipped cream over the chocolate layer, the top with fresh berries. I used fresh strawberries, but most fruits work well, like raspberries, blueberries, kiwifruit and mango. Either serve the pavlova straight away, or place in the fridge until it’s ready to serve.
- 500g Woolworths Pavlova Base
- 210g dark chocolate
- 150ml thickened cream
- 300ml thickened cream, extra
- 1 teaspoon vanilla extract
- fresh berries
Remove the pavlova from the packaging and either leave on it’s base tray or place on a cake stand. Set aside.
Add the dark chocolate and 150ml of thickened cream to a medium sized microwave safe bowl and microwave in 30 second bursts until the chocolate has melted. Mix until smooth and well combined. Set aside at room temperature to cool and thicken.
While the ganache is cooling, add the extra 300ml of thickened cream along with the vanilla extract to the bowl of a stand mixer and whip with a wire whisk until stiff peaks begin to form. Set aside in the fridge until ready to use.
Once the ganache has thickened, spread it evenly over the pavlova base. Spread the whipped cream over the chocolate ganache, then top with the fresh berries. Serve straight away, or set aside in the fridge until ready to serve.