What does a pavlova taste like?

A pavlova's meringue base is crisp on the outside with a soft, marshmallowy interior. Here, it's topped with sweetened chestnut puree (sometimes labeled "chestnut spread;" seek out Clement Faugier brand) followed by swaths of softly whipped cream and splinters of bittersweet chocolate.

Is pavlova hard to make?

This chestnut pavlova is, despite appearances, a relatively easy affair. Made with store-bought chestnut spread, the only complicated part is the meringue base — be sure to start with a completely grease-free bowl and follow the instructions closely. Once baked, handle the meringue carefully, as it is quite fragile.

Chestnut Pavlova Recipe

Active Time:

35 mins

Total Time:

3 hrs 35 mins

Servings:

This chestnut pavlova recipe is fabulously festive: an exuberant, rich, and luxurious treat for the season. Called Mont Blanc in France and Monte Bianco in Italy, the combination of chestnut, meringue, cream, and chocolate is a favored one during the holidays in Europe.

Frequently Asked Questions

What does a pavlova taste like?

A pavlova's meringue base is crisp on the outside with a soft, marshmallowy interior. Here, it's topped with sweetened chestnut puree (sometimes labeled "chestnut spread;" seek out Clement Faugier brand) followed by swaths of softly whipped cream and splinters of bittersweet chocolate.
Is pavlova hard to make?

This chestnut pavlova is, despite appearances, a relatively easy affair. Made with store-bought chestnut spread, the only complicated part is the meringue base — be sure to start with a completely grease-free bowl and follow the instructions closely. Once baked, handle the meringue carefully, as it is quite fragile.

Note from the Food & Wine Test Kitchen

Find Clement Faugier chestnut spread at yummybazaar.com; you'll want to purchase the spread, not the unsweetened puree.

Make ahead

The baked pavlova base can be stored in an airtight container at room temperature for up to two days.

Cook Mode (Keep screen awake)

Ingredients

Pavlova

1/2 lemon (optional)
4 large egg whites, at room temperature
Pinch of fine sea salt
1 cup superfine sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

Topping

1 (8 3/4-ounce) can sweetened chestnut spread (such as Clement Faugier)
1/8 teaspoon fine sea salt
1 1/2 cups heavy cream
1 small bar bittersweet (70% cacao) chocolate, for shaving

Directions

Make the pavlova

Preheat oven to 350°F. Line a baking sheet with parchment paper; draw an 8-inch circle on center of paper. Flip paper over; set aside.
If desired, rub the inside of a large bowl or bowl of a stand mixer with cut side of lemon half to ensure that the bowl is grease-free. Add egg whites and a pinch of salt to bowl. Beat with an electric mixer or stand mixer fitted with the whisk attachment on medium-high speed until mixture forms firm but not stiff peaks, about 2 minutes. With mixer running, add sugar, 1 tablespoon at a time, beating well after each addition (about 30 seconds per addition) until mixture is stiff and glossy, about 10 minutes. Be patient: The trick to making a pavlova base is to whisk fast and add the sugar slowly.
Add cornstarch, vinegar, and vanilla to egg white mixture. Use a rubber spatula to gently fold and incorporate the ingredients.
Transfer mixture to prepared baking sheet and form a mound in center of hand-drawn circle. Using an offset spatula, shape meringue into an 8-inch round, about 1 1/2 inches tall, with a flat top and straight sides, using the circle as your guide.
Place baking sheet in preheated oven and immediately reduce oven temperature to 300°F. Bake until pavlova is puffed, beginning to crack on top, and feels crisp when gently tapped, about 1 hour. Transfer pavlova on baking sheet to a wire rack and let cool completely, at least 2 hours or up to 6 hours. (Pavlova will deflate and crack as it cools.)
Just before serving, carefully invert pavlova base onto a platter so that cracked side is now on the bottom. Peel off and discard parchment paper.

Make the topping

Stir together chestnut spread and salt in a medium bowl until smooth and spreadable, about 1 minute. Gently spread mixture over top of pavlova base, spreading all the way to edges, forming a thicker border that will be visible after topping with whipped cream.
Beat cream with electric mixer or stand mixer with whisk attachment on medium-high speed until medium peaks form, 1 minute and 30 seconds to 2 minutes. Gently spread whipped cream on chestnut mixture, leaving a thin border (1/4 to 1/2 inch) of chestnut mixture visible. Using a large Microplane shaver, shave some chocolate into long splinters over whipped cream. Serve immediately.