Chocolate Pavlova Roulade with Strawberries
Are you looking for a new dessert idea? This chocolate pavlova roulade is a delicious option!
Ingredients
Scale
- 6 egg whites
- pinch of salt
- 1/8 teaspoon cream of tartar
- 3 tablespoons cold water
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon vanilla
- 4 cups strawberries, capped, and sliced
For the whipped cream:
- 2 cups whipping cream – chilled
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350º
- Line a 15×11 inch jelly roll pan with parchment paper
- In a stand mixer with whisk attachment, combine egg whites, salt, cream of tartar, and beat on medium-high speed until peaks being to form.
- Sure mixer speed to slow, and drizzling water
- Slowly sprinkle in sugar over about a minute
- Turn mixer back to higher speed, and hip until stiff, glossy peaks form
- Mix in cocoa powder
- Spread evenly onto prepared jelly roll pan
- Bake about 25 minutes. It will puff up while it bakes, but will settle back down after it’s out of the oven.
- Let cool completely. Note: you make leave in pan and cover with a tower for up to a day if you’re not ready to use it right away.
- Make the whipped cream: In stand mixer with whisk attachment, combine cream powdered sugar, and vanilla
- Beat on medium speed until thickened
- Assemble chocolate pavlova: Dust a clean flour sack towel with powdered sugar
- Invert pavlova onto towel, and carefully peel parchment paper off
- Over pavlova with about half the whipped cream
- Top with 3 cups of strawberries
- Using the towel to get started, roll pavlova into a log, starting from a short end
- Transfer “log” onto serving platter and top with remaining cream and berries
- Refrigerate for an hour or two if desired before serving
- Enjoy!