Choc-Mint Pull-Apart Pavlova: A Delicious Twist on a Classic

If you’re looking for a show stopping dessert that’s both fun and delicious, look no further than the Choc-Mint Pull-Apart Pavlova! This fresh take on the classic pavlova combines the airy, crunchy meringue with rich chocolate and refreshing mint flavors. The best part? It’s designed to be pulled apart, making it perfect for sharing at parties, holiday gatherings, or any occasion where you want to impress.

Why You’ll Love Choc-Mint Pull-Apart Pavlova

• Unique Presentation: This pull-apart style allows guests to grab individual pieces of pavlova, making it fun to serve.
• Classic Flavors: The combination of chocolate and mint is a refreshing spin on the traditional pavlova.
• Perfect for Sharing: Great for parties or festive occasions, this dessert encourages everyone to dig in.
• Light and Indulgent: Crisp meringue with soft centers paired with chocolate and mint is an irresistible balance of textures and flavors.

Ingredients for Choc-Mint Pull-Apart Pavlova

• 4 egg whites (room temperature)
• 1 cup caster sugar
• 1 tsp white vinegar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Dark chocolate, melted (about 100g)
• Fresh mint leaves (for garnish)
• Mint-flavored whipped cream:
  • 1 cup heavy cream
  • 1-2 drops peppermint extract (adjust to taste)
  • Green food coloring (optional, for minty color)

How to Make Choc-Mint Pull-Apart Pavlova

1. Preheat the Oven:
   • Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
2. Whip the Egg Whites:
   • In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the caster sugar, one spoonful at a time, while continuing to beat. The mixture should become thick and glossy with stiff peaks.
3. Add the Flavorings:
   • Once the meringue is glossy, gently fold in the vanilla extract, vinegar, and cornstarch. These ingredients will help give the pavlova a crisp outer shell and a soft center.
4. Shape the Meringue:
   • Using a large spoon, drop spoonfuls of the meringue mixture onto the parchment paper, creating small rounds that slightly overlap. This forms the “pull-apart” effect, where each meringue piece will be easily separated after baking.
5. Bake the Pavlova:
   • Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C). Bake for about 1.5 hours, or until the pavlova is dry to the touch and has a pale golden hue. Turn off the oven and allow the pavlova to cool inside with the door slightly open.
6. Prepare the Mint Whipped Cream:
   • While the pavlova cools, whip the heavy cream in a bowl until soft peaks form. Add the peppermint extract and a few drops of green food coloring, if desired, for a minty touch. Continue whipping until stiff peaks form.
7. Assemble the Pull-Apart Pavlova:
   • Once the pavlova has cooled, drizzle the melted dark chocolate over the meringue rounds. Allow the chocolate to set slightly before adding dollops of the mint whipped cream on top.
8. Garnish and Serve:
   • Garnish with fresh mint leaves for a burst of color and flavor. Serve the pavlova as a pull-apart dessert where guests can break off their own portion.

Tips for the Best Choc-Mint Pull-Apart Pavlova

• Room Temperature Egg Whites: Be sure to use room temperature egg whites for the fluffiest meringue.
• Be Gentle with the Meringue: When folding in the cornstarch and vinegar, use a gentle hand to avoid deflating the meringue.
• Don’t Overbake: The pavlova should remain soft and marshmallowy in the center, with a crisp outer shell.

Why This Pavlova Is Perfect for Any Occasion

This Choc-Mint Pull-Apart Pavlova is perfect for holiday gatherings, celebrations, or even as a delightful weekend treat. Its beautiful presentation and refreshing flavor combination make it a stand-out dessert, while its pull-apart style adds a fun, communal element to serving.

Choc-Mint Pull-Apart Pavlova Recipe

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Servings 12 servings

Calories 270 kcal

Ingredients

  

For the Pavlova:

• 6 large egg whites at room temperature
• 1 1/2 cups caster sugar superfine sugar
• 1 teaspoon white vinegar
• 1 tablespoon cornstarch cornflour
• 1 teaspoon vanilla extract
• Green gel food coloring optional, for mint effect

For the Chocolate Ganache:

• 1 cup semi-sweet or dark chocolate chopped
• 1/2 cup heavy cream

For the Mint Cream Filling:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon peppermint extract
• Green gel food coloring optional

For Decoration:

• Fresh mint leaves
• Crushed peppermint candy or candy canes
• Chocolate shavings or chocolate chips

Instructions

 

Prepare the pavlova meringue:

• Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper.
• In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form.
• Gradually add the caster sugar, one tablespoon at a time, whisking until the mixture forms stiff, glossy peaks. This can take about 5-7 minutes.
• Whisk in the vinegar and vanilla extract. Then, sift in the cornstarch and gently fold it into the meringue.
• If using, add a small amount of green gel food coloring to give the meringue a minty color.

Shape and bake the pavlova:

• Spoon or pipe small rounds of meringue (about 2-3 inches in diameter) onto the prepared baking sheets, leaving space between each one.
• Bake the pavlova for 60-75 minutes, or until the meringue is crisp on the outside and slightly soft on the inside.
• Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely (about 1 hour).

Make the chocolate ganache:

• In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour it over the chopped chocolate in a heatproof bowl.
• Let it sit for a minute, then stir until the chocolate is fully melted and smooth. Set aside to cool.

Prepare the mint cream:

• In a large bowl, whip the heavy cream with powdered sugar until soft peaks form.
• Add the peppermint extract and green gel food coloring (if desired) and continue to whip until firm peaks form.

Assemble the pavlova:

• Carefully peel the cooled pavlova meringue rounds off the parchment paper.
• Arrange the meringues on a serving platter in a pull-apart style (layered and touching slightly).
• Drizzle the chocolate ganache over the top of the meringues.
• Spoon or pipe dollops of mint cream over the meringue rounds.

Decorate:

• Top the pavlova with fresh mint leaves, crushed peppermint candy, and chocolate shavings for a festive touch.

Serve:

• Serve the Choc-Mint Pull-Apart Pavlova immediately or chill for a short time before serving.

Notes

This Choc-Mint Pull-Apart Pavlova combines the crisp sweetness of meringue with the rich flavors of chocolate and refreshing mint. It’s a fun, festive dessert perfect for gatherings or the holiday season!

Ready to Try a New Pavlova Twist?

Make this delightful Choc-Mint Pull-Apart Pavlova for your next event and watch as everyone pulls apart their own sweet, chocolatey, minty piece! It’s a fresh and fun take on the classic pavlova that’s sure to become a favorite.