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Commercial RecipeChocolate Pavlovas with Bourbon Mixed Berries

Chocolate Pavlovas with Bourbon Mixed Berries

Details

Time
0 minutes
Yields
36 servings

These miniature pavlovas are a sophisticated treat sure to impress your guests. HERSHEY'S Cocoa is the secret ingredient in this airy meringue. Top with bourbon-soaked berries and drizzle with HERSHEY'S Milk Chocolate Fudge Topping to complete this elegant dessert. If your customers have never tried pavlova before, you can set the bar high!

Ingredients & Directions

Ingredients

  • MERINGUE
  • 1 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 1 lb. 8 oz.
    sugar
  • 1 lb. (12)
    egg whites, at room temperature
  • 1 tsp.
    cream of tartar
  • 1⁄4 tsp.
    salt
  • 2 tsp.
    vanilla extract
  • BOURBON MIXED BERRIES
  • 3 lbs.
    mixed berries (strawberries, raspberries, blueberries and blackberries)
  • 2 oz.
    sugar
  • 2 fl. oz.
    bourbon
  • 10-2⁄3 fl. oz.
    HERSHEY'S Milk Chocolate Fudge Topping, (Item# 35193), room temperature and divided
  • --
    Additional HERSHEY'S Milk Chocolate Fudge Topping (Item# 35193), room temperature
READY TO MAKE THIS?

Directions

1

Heat convection oven to 225°F (standard oven: 275°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

2

Prepare MERINGUE: Blend HERSHEY'S Cocoa and sugar in large bowl. Set aside. Mix egg whites, cream of tartar and salt in 20 qt. bowl of mixer fitted with whisk attachment. Starting at low speed, mix for approximately 2 to 3 minutes, working up to medium speed. The bubbles should be very small and uniform. With mixer on medium-high speed, gradually add the cocoa mixture to egg whites. Add vanilla. Continue mixing on high speed until stiff, glossy peaks form, approximately 4 to 5 minutes. The meringue should hold its shape on a spoon or whisk, even when turned upside down.

3

Using heaping #16 scoop (1 oz.), place meringue 3 inches apart on prepared sheet pans. Using a spoon, create a small indentation in middle of each mound, being careful not to make the mounds too thin.

4

Reduce convection oven to 200°F (standard oven: 250°F). Bake 50 to 60 minutes, until meringues are crispy and dry to the touch. Remove from oven, allowing to cool completely on sheet pans. Peel meringue off parchment paper. Store in airtight container at room temperature for 3 to 4 days.

5

One hour before serving, prepare BOURBON MIXED BERRIES: Toss mixed berries, sugar and bourbon in large bowl until well blended. Cover; refrigerate.

6

Just before serving, place meringue on serving plate; top each with 1/4 fl. oz. HERSHEY'S Milk Chocolate Fudge Topping. Evenly divide mixed berries on each meringue. Drizzle with additional HERSHEY'S Milk Chocolate Fudge Topping. Cover; refrigerate at least 30 minutes before serving.

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