Crunchy chocolate meringue with fresh strawberries, whipped cream and homemade dulce de leche.
This chocolate pavlova with strawberries and dulce de leche combines the sweet tastes of two of my favourite places, New Zealand (pavlova) and Argentina (dulce de leche).
What’s better than a layer of pavlova piled high with delicious toppings like strawberries and dulce de leche? Two layers of pavlova piled high with strawberries and dulce de leche. I was lucky enough to hit up Seattle this past long weekend. What an incredible city! It has such a distinctive vibe, almost all the sights are walk-able and the people are so friendly. The highlight of our trip was a 3 hour gourmet food tour through Savor Seattle. We literally ate our way through Seattle. From the razor clam chowder with truffle oil to the pork sliders with daikon and spicy mayo, from the mushroom and truffle cheese pizza to the wild salmon cakes, everything we tried was indescribably delicious.
Our guide was entertaining and knowledgeable and incredibly passionate, truly wanting to share his love of his city and it’s amazing restaurant scene with every visitor. The tour started and ended with dessert, enough said.
Even though meringue can be tricky to perfect, when it all works out the results are so rewarding. Because I live in a somewhat humid environment, I left the pavlova in the oven for a good two hours plus with the door closed after it was done baking. Depending on where you live, you might be fine with just an hour.
To make my own dulce de leche, all I did was make a tiny opening in the top of the can of condensed milk and placed it in a pot of boiling water for about 4 hours. The water should be at least half way up the sides of the can. If you can find jarred dulce de leche in your local store, by all means use that instead.
Chocolate and Dulce de Leche Pavlova
- 3 egg whites
- 3/4 cup sugar
- pinch of salt
- 1/8 teaspoon cream of tartar
- 4 tablespoons cocoa powder
- fresh strawberries, sliced
- jarred or homemade dulce de leche
- whipping cream
- Preheat oven to 200°. Line a baking sheet with parchment paper. Place a plate face down on the parchment paper and trace two circles as a guide for spreading the meringue.
- With your mixer on high, beat the egg whites until they start to form soft peaks. Slowly, a spoonful at a time, begin to add in the sugar. It should take about two minutes to add in all the sugar.
- Continue to beat on high until the egg whites have formed stiff, glossy peaks. You should be able to hold the bowl upside down without them moving.
- Gently fold in the cocoa powder until completely combined.
- Using your traced circles as a guide, spread the meringue into two even circles.
- Bake for 1 and 1/2 hours, then shut off the oven and leave the pavlova inside with the door closed for at least another hour. The meringue should be crisp on the outside but still slightly soft in the center.
- Top the pavlova layers with sliced strawberries and whipped cream and drizzle generously with dulce de leche.