Chocolate Pavlova


Hello hello hello! My apologies for the semi-long hiatus. School just started up a few weeks ago and life has been, well, crazy. It seems that as soon as junior year kicks into gear teachers everywhere get it in their heads that now would be the perfect time to pile on more work than ever before. So get ready for a year full of procrastibaking and such🙂

Funny thing is, this pavlova was actually a part of a homework assignment I had last weekend for this suuper cool chemistry of cooking class I’m taking this year. Okay, so the assignment was really just to make whipped cream. BUT if  you’re gonna have a ridiculous amount of whipped cream on your hands you’ve just got to fashion some sort of vessel for it… right?

This course I’m taking has been great so far. It’s taught by my chemistry teacher and meets several times a week in a classroom like a normal class, but once a week we have an hour and a half session in the school’s kitchen putting what we’ve been studying to the test. The whipped cream was part of an emulsion unit (we also made homemade mayo!)

Emulsions are pretty cool. When you make one, you’re essentially taking two things that really do not want to go together and forcing them to form a more stabilized, homogenous mixture. With mayo, you’re dealing with oil and water, which, if you’ve ever made salad dressing, you probably know don’t generally like to hang out around each other. By adding an emulsifier–in this case, egg yolks–which can interact with both sides, you can form the smooth, creamy stuff that is mayonnaise. In the case of whipped cream, you’re combining the cream with air.

As you probably know if you’ve seen that post from a few months back, I loove pavlova. It’s crisp and gooey and creamy and fresh all at once. And also so easy to make, which comes in handy when you’re in the mood for a nice lazy recipe that’ll still impress.



This pavlova is particularly yummy in that it’s a chocolate pav. The cocoa and chopped chocolate that are incorporated add a nice richness to an otherwise light and airy dessert. If you’re looking for a more basic vanilla version, check this one out!

Chocolate Pavlova

from, adapted from Smitten Kitchen

Makes 1 large pavlova


For the meringue:

  • 6 large egg whites, at room temperature
  • 1 1/2 cups granulated sugar
  • A good pinch of sea salt
  • 1 teaspoon balsamic or red wine vinegar
  • 1/4 cup good cocoa powder, sifted
  • 2 ounces semi- or bittersweet chocolate, finely chopped

To finish:

  • 1 1/2 cups heavy cream
  • 2 teaspoons granulated sugar
  • 1 teaspoon vanilla extract
  • 4 cups mixed fresh berries (I used blackberries, blueberries, strawberries and raspberries)
  • 1 ounce semi- or bittersweet chocolate


  1. Preheat the oven to 350 F. Line a large baking sheet–a 12″ depth is best–with parchment. Draw a 9″ circle on the parchment with a pencil, then flip it over so that the pencil won’t come off onto the pavlova. If you’d like to use a Silpat as I did, you can draw the circle on a sheet of paper and place it under the Silpat. Just remember to remove the paper before baking.
  2. First make the meringue: Place the egg whites in the bowl of a stand mixer and beat with the whisk attachment on high speed until shiny, medium peaks form. Then add the sugar a spoonful at a time, continuing to beat, until you reach stiff, glossy white peaks. Gently fold in the cocoa, salt, vinegar and chocolate using a rubber spatula.
  3. Spoon the meringue onto the lined baking sheet, using the circle as a guideline.
  4. Place the meringue in the oven and immediately lower the temperature to 300 F. Bake for 60-90 minutes (mine took somewhere in between), or until it is crisp but the middle still promises some fudginess. Turn the oven off and leave the meringue in, with the door slightly ajar, until it is completely cooled.
  5. When you’re ready to serve, whip the cream with the sugar and vanilla until you get soft peaks (a chilled bowl will help with this, especially on a hot day). Place the meringue on a serving platter, dollop the whipped cream onto it and finish with berries and more chopped (or shaved) chocolate. Enjoy!

Happy nibbling!

Plum Tart with Almond Cream


Hey there! It’s been quite a while, hasn’t it?

I actually just got back from a summer as a counselor-in-training, but I’m very excited to get back into the swing of things and share some new content. I’ve just begun my last week of summer break, so I’ll be baking a LOT over the next few days before the crazy starts. Continue reading

Chocolate Almond Croissants


Croissants are good. Homemade croissants are great. Homemade chocolate croissants are delicious. But homemade chocolate almond croissants? Now that’s heavenly.

The great thing about this recipe is that you can make it with homemade croissants OR store bought, and it’ll be super yummy either way. I mean, you can’t really go wrong with almond cream and chocolate. Continue reading

Simple Blueberry Pie



Happy (almost) Fourth of July!

Today I’m sharing with you an easy recipe for blueberry pie. It’s a holiday weekend, so rather than putting all of your energy into a complex dessert, I say throw together something simple and delicious like this pie and call it a day! This weekend should be all about spending time with friends and family, not toiling away in the kitchen. Continue reading

Lavender Layer Cake with Blueberry Honey Buttercream




Well… I’m officially 16!

I started this blog when I was 13 years old and I have to say, it’s been a super cool way of documenting my progress and growth as a blogger, baker, photographer, writer, and person. It’s also been so much fun getting to interact with people through comments, fun food bloggy things like the cookie swap I participated in earlier this year, and through social media. Thanks for making this such a pleasure and for sticking with me!

For my birthday this year, I took inspiration from Megan at Hint of Vanilla and decided to make, or attempt to make, a three-tiered drippy masterpiece. I actually got the idea for this flavor combo from an ice cream I had at SoCo Creamery while I was in Massachusetts a few months back. A layer cake seemed like a nice vehicle for those flavors, so I went with a lavender cake and a blueberry honey Italian buttercream. Continue reading

Mini Strawberry Rhubarb Galettes



Let’s face it–strawberry and rhubarb are a match made in heaven. There’s something about the sweetness of the fresh berries and the tart flavor of the rhubarb that makes for a fantastic combo, whether in the form of a drink, a sauce, a crumble, a pie or some cute lil galettes! Given that it’s Memorial day weekend and temperatures in the northeast are suuper high (we’re talking 90s!), I thought these might be the perfect easy treat to whip up. The process is simple: start with your favorite pie dough recipe, roll it out into three or four circle-ish shapes, top with your fruit mixture and fold the edges of the dough over, then just brush with egg wash and bake. Continue reading

Homemade Croissants


So a few weeks ago I teased those of you who follow me on Instagram with a photo of Chocolate Almond Croissants. What I didn’t tell you is that I also whipped up a batch of plain croissants, so I thought today I’d show you how I made them. Don’t worry–I’ll reveal how I made that other variety in a later post. But to make chocolate almond croissants you need chocolate croissants and to make chocolate croissants you need some good old fashioned plain croissant dough… So here we are! Continue reading

Mixed Berry Pavlova

DSC_0048DSC_0083Hi! I’m writing to you from a world of homework and school and stress but it’s OKAY because I’m off from school this Friday for Passover, which means in just a few days I’ll be eating yummy food like matzoh ball soup and brisket and desserts like this gorgeous pavlova. Actually, I’ll probably be eating a chocolate torte because my brother is a chocolate fiend with a strong aversion to berries, fruit and anything that even loosely resembles healthy food. But the point is that I could be eating this pavlova because it just so happens to be flour-free (which is a must on Passover!) Continue reading