Dark Chocolate Drizzle Pear Ginger Pavlova

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Sometimes ideas that seem to come out of nowhere, using simple, on hand ingredients, are the very best. And that’s exactly how this Dark Chocolate Drizzle Pear Ginger Pavlova came about. Since having egg whites left over, making a meringue is my go-to recipe. While adding in stem ginger for flavour and warmth, tinned pear halves, from the cupboard, as a topping seemed a no brainer! Finally, adding whipped cream, a dark chocolate drizzle and you have an elegant dessert that looks as sensational as it tastes.

FF Chocolate Drizzled Pear Ginger Pavlova

Using leftover egg whites to make Pavlova is a really great way to create something incredible. Since they whip up to a much greater volume when not fridge cold, I leave them out on the worktop the night before I need them. While it may seem strange to add white wine vinegar to meringue, it’s use results in a marshmallow, chewy inner. Resulting in a great texture contrast with the crisp outer shell.

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova a celebration centrepiece.

The Beauty Of Baking A Pavlova

Baking low and slow, dries the outer Pavlova shell, whilst protecting that cloud like inner. While the chopped stem ginger provides hits of warmth in every mouthful. Cool, flavoured whipped cream is the perfect topping for any Pavlova. And soft, yielding pears, drizzled in deep, dark chocolate complete the flavour profile of this dessert.

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

Glittering, sparkly and beautiful, this dessert is perfect to serve at the end of an elegant dinner party. Also, with Christmas, Thanksgiving and the holiday season coming up, not only do the flavours reflect the colder months of the year, it’s a simple dessert to pull together. And, aside from the initial whipping of the meringue, you need do nothing while this beauty bakes away in the oven. Since it’s really an assembly job, needing only a little whipping, a ping in the microwave. Resulting in an elegant dessert to share and wow your guests with.

Recipe: Dark Chocolate Drizzle Pear Ginger Pavlova serves 8-12

1/2 Fresh Lemon

4 Large Free Range Egg Whites at room temperature

200g/7oz Caster Sugar

1tsp Cornflour – I use Doves Farm as it is certified gluten free

1tsp White Wine Vinegar

2 Balls Stem Ginger chopped finely

400ml Double Cream

1tsp Ground Ginger

1/2tsp Vanilla Bean Extract – I use Nielsen-Massey

2tbsp Syrup from Stem Ginger Jar

2 x 415g tins Pear Halves in natural fruit juice

50g/2oz Dark Chocolate minimum 70% cocoa

Optional – Edible Gold Stars available from Lakeland

Method: Preheat oven to 180C/160C fan, 350F. gas mark 4

You will need a large baking tray lined with baking parchment. Draw a 22.5cm/9″ circle, in pencil, on to the baking parchment and then turn the baking parchment over. As soon as the meringue is made stick it down with a little of it. Also an electric whisk, either hand held or using a stand mixer, will make the whole process much easier.

Making And Baking The Ginger Spiced Pavlova

  • First of all, take the bowl in which the eggs will be whisked and rub the inside liberally with the lemon half.
  • Now add the egg whites to the bowl.
  • Whisk on a high speed until the whites are light and voluminous.
  • Add the caster sugar one tablespoon at a time, continually whisking on a medium/high speed. Whisk for 2-3 minutes between each addition.
  • As soon as half of the sugar is added, up the amount to 2 tablespoons each time.
  • Continue whisking until all of the sugar is added and has a glossy sheen.
  • Stop the whisk and rub a little of the meringue between your forefinger and thumb. If it feels gritty whisk for another couple of minutes.
  • When the meringue is silky and smooth add the cornflour, white wine vinegar and chopped stem ginger.
  • Using a large spoon fold the ingredients into the meringue, taking care to knock out as little of the whipped in air as possible.
  • Spoon the meringue on to the baking parchment.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Creating the ginger meringue base.
  • Using a palette knife spread the meringue out to fill the circle template.
  • Slightly build up the sides of the pavlova.
  • Place the pavlova into the centre of a preheated oven and immediately turn the heat down to 140C/120C fan, 275F, gas mark 1.
  • Bake for 2 and 1/2 hours.
  • After the baking time has elapsed turn the oven off and allow the meringue to cool slowly, as the oven cools.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Making and baking the Pavlova.

Filling The Baked Meringue

  • When the meringue has completely cooled it can be filled and decorated.
  • Drain the pears from the juice and leave in a bowl to slightly dry out.
  • Chop up the dark chocolate, place in a heatproof, microwaveable bowl and heat on medium power for 30 seconds at a time. Stir the chocolate after each heating burst. As soon as it starts to melt remove from the microwave and continue stirring until it is fully melted. Set to one side to cool slightly.
  • Pour the chilled cream into a clean large bowl. Add the sugar, ground ginger and vanilla bean paste.
  • Whisk the cream until it is thickened, stopping when it is still smooth and floppy.
  • Remove the meringue from the parchment paper and place on to a plate.
  • Spoon the whipped cream on to the centre of the pavlova, inside the raised rim.
  • Drizzle two tablespoons of ginger syrup over the whipped cream.
  • Arrange the pear halves on top of the whipped cream.
  • Finally, drizzle dark chocolate over the entire pavlova.
Filling and decorating the Dark Chocolate Drizzle Pear Ginger Pavlova
  • Finish with a sprinkle of edible gold stars, or alternatively a dusting of edible glitter.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

 

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

Most importantly, assemble at the last possible moment. While the meringue can be made earlier in the day or even the night before, whipping cream, melting chocolate and assembly should, at the earliest, take place just prior to serving dinner. Also, any remaining Pavlova should be covered with cling film and eaten within 24 hours.

Festive looking Pear and Ginger Pavlova with a dark chocolate drizzle and sprinkle of gold stars.

Since all food tastes better when shared, why not wrap up any leftovers and send them home with your guests?

If you have enjoyed this recipe for Dark Chocolate Drizzle Pear Ginger Pavlova you may also like these:

Raspberry Chocolate Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Raspberry Chocolate Pavlova

Strawberry Topped Chocolate Heart Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Strawberry Topped Chocolate Heart Pavlova

Raspberry Coulis Mixed Berry Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Since Christmas is a time for giving, getting together and sharing, why not make and take this meringue to a family gathering, or dinner party. Because, almost everything can be prepared beforehand. And here are some shortcuts, use thickened cream and bought chocolate sauce. While this dessert is simplicity itself, a few added cheats are always helpful during a busy time of year. Finally it is the people with whom you share this dessert, that ultimately make it a feast.

So, whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Chocolate Brownie Raspberry Cheesecake

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Chocolate Brownie Raspberry Cheesecake. Whipped mascarpone cheese with fresh raspberries over a deep, chocolate ganache topped brownie base.

If I had known you were coming I would have made this elegant Chocolate Brownie Raspberry Cheesecake.

Chocolate Brownie Raspberry Cheesecake

How pretty does this cheesecake look?

And you can make it too, with the additional help of an IfIKnewYouWereComing Artisan Chocolate Brownie Baking Box! Alternatively, you can follow my recipe below for an easy brownie base.

A slice of Chocolate Brownie Raspberry Cheesecake
A slice of Chocolate Brownie Raspberry Cheesecake

I love the gorgeously dense and fudgey brownie base to this cheesecake. Because chocolate and raspberry flavours work so well together this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Why a brownie base?

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. YET she does love the creamy, top part. Therefore this cheesecake was made with her in mind.

Since she absolutely loves brownies I decided to make a cheesecake with a brownie base. Also adding a layer of deep, dark chocolate ganache to the top of the brownie base to stop the base from becoming soggy. While this too adds another chocolate layer!

Each ingredient comes in a separate package all I neede to do was add butter and eggs and follow the recipe!
Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

Brownies this kit form

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. While baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! So all I needed to do was add butter and eggs.

Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.
Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. Also, with an added splash of raspberry liquer and vanilla notes from the white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Chocolate Brownie Raspberry Cheesecake

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 Brownie Bake Box from IfIKnewYouWereComing

(alternatively use half of my Chocolate Fudge Brownie Bites) recipe

115g Unsalted Butter

2 Large Free Range Eggs

300g/Raspberries I use frozen Raspberries from Waitrose when they are out of season

4tbsp Caster Sugar

2tbsp Framboise – raspberry liquer  – can be substituted for cassis or fresh apple juice

150g Dark Chocolate

300ml Double Cream

500g Tub Mascapone Cheese

100g White Chocolate

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F.

Making the Brownie Base:

  • First of all, line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
  • Follow the recipe card provided to make the brownies.
  • Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.
  • Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
  • As soon as the base is  baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.
Delicious brownie base studded with dark chocolate chips.
Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

  • In a heatproof bowl add 100g dark chocolate and 100ml of double cream.
  • Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.
  • Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.
  • Pour the chocolate ganache over the cooled brownie base.
  • Smooth to an even layer using the back of a metal dessert spoon.
  • Place in the fridge until the ganache has set.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the raspberry cheesecake filling

  • Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
  • Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
  • Break up the white chocolate and place into a heatproof microwaveable bowl.
  • Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
  • Remove from the microwave and continue stirring until completely melted. Set to one side.
  • In a large bowl add the tub of mascarpone cheese and 200mls of double cream.
  • Using a hand mixer, whisk until fully combined.
  • Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
  • Next pour in the melted white chocolate.
  • Whisk all of the cheesecake ingredients together until light and creamy.
  • Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.
  • Smooth the top of the raspberry cheesecake to ensure a flat, even finish.
  • Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.
Once you have smoothed the top of the cheesecake you can lick the spoon 😉
Once you have smoothed the top of the cheesecake you can lick the spoon 😉
  • Remove the cheesecake from the fridge.
  • Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.
  • Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
  • Release the springform catch and gently encourage the sides of the tin to fall away from the base.
  • Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
  • Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.

Decorating the cheesecake

  • Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
  • Pour the melted chocolate into a small, disposable piping bag.
  • Snip off the very end of the piping bag to create a small hole.
  • Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate Brownie Raspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. Resulting in a cheesecake that is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

While the taste and texture of the brownie base was perfect, exactly like homemade. So I would definitely recommend it, especially if you bake only at weekends or for special occasions. Also, all the ingredients come pre-weighed, so you can easily make and bake brownies in under 30 minutes!

A delicious dessert with a slice in the foreground.
Chocolate Brownie Base Topped With Raspberry Cheesecake.

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

White Chocolate Strawberry Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
White Chocolate Strawberry Cheesecake.

Strawberry Chocolate Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
Strawberry Chocolate Cheesecake.

Blackberry Nectarine Tart

Blackberry Nectarine Tart
Blackberry Nectarine Tart

 

I like to make cheesecakes all year round. Especially as frozen raspberries ensure that a glimpse of Summer can be seen and enjoyed, in the midst of the colder months. Likewise, fruit tarts can also be easily made using frozen and store cupboard ingredients. Ensuring dessert is only a short bake away!

So, whatever you are making and baking in your kitchens, have fun feasting on all your creations.

Sammie xx

IfIKnewYouWereComing supplied me with the Artisan Chocolate Brownie Bake Box for this recipe. All opinions and views are my own. Please see my Disclosure Policy.

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