Chocolate pavlova with pears poached in caramel sauce


For the merengue
  • 115 grams of egg white (about 3 large eggs)
  • ½ tsp cream of tartar (can be substituted with 1 tsp cornflour)
  • 230 grams caster sugar
  • 100 grams plain chocolate
Remaining ingredients
  • 50 grams Echte Boter (unsalted)
  • 75 grams muscovado sugar
  • 250 ml whipping cream
  • 5 'Duchesse' pears, peeled and cored
  • 150 grams Greek yoghurt
  • toasted almond flakes to decorate

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This chocolate pavlova is very rich in taste, but not overly sweet because of the addition of Greek yogurt with its slight sourness which balances everything well.

Tip: Although this is delicious served with warmed pears, the cream melts quickly. If you want to serve this at the end of Christmas dinner, let the pears cool completely so that the dessert holds its shape.

  1. Preheat the oven to 130 degrees centrigrade
  2. Whisk the egg whites and cream of tartar till they form soft peaks. Whilst whisking further, add the caster sugar by spoonful till all the sugar is added and the meringue glossy.
  3. Meanwhile, Melt the chocolate au bain marie in a dish above a pan of simmering water and allow to cool to room temperature.
  4. Add the chocolate to the meringue and fold 3-4 times through to gently marble.
  5. Divide the meringue mixture evenly over a circle drawn on greaseproof paper, approx. the size of the serving plate. Bake for 1.5 hours in the oven, turn off the oven and just open the oven door to allow the meringue to cool completely.
  6. Meanwhile, warm the butter and muscovado sugar in a pan. When the sugar has melted add 100ml cream and mix well. Add the pears and allow to poach for one hour on a very low heat.
  7. Whip the remaining 150 ml cream till beginning to thicken, add the Greek yoghurt and continue to whip.
  8. Spoon the cream mixture over the meringue, arrange the pears on top, and decorate with toasted almond flakes and any remaining caramel sauce.

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