Name: Chocolate Pecan Pavlova
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 4 large egg whites, room temperature -; 1 teaspoon vanilla extract -; 1/4 teaspoon cream of tartar -; 1-2/3 cups sugar, divided -; 2 tablespoons baking cocoa -; 1 cup ground pecans -; 4 ounces cream cheese, softened -; 2 tablespoons butter, softened -; 1 cup heavy whipping cream -; 3 tablespoons coffee liqueur -; 1/2 cup hot fudge ice cream topping, divided -; 1/4 cup coarsely chopped pecans -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Pecan Pavlova

1. 4 large egg whites, room temperature -

2. 1 teaspoon vanilla extract -

3. 1/4 teaspoon cream of tartar -

4. 1-2/3 cups sugar, divided -

5. 2 tablespoons baking cocoa -

6. 1 cup ground pecans -

7. 4 ounces cream cheese, softened -

8. 2 tablespoons butter, softened -

9. 1 cup heavy whipping cream -

10. 3 tablespoons coffee liqueur -

11. 1/2 cup hot fudge ice cream topping, divided -

12. 1/4 cup coarsely chopped pecans -

How to cook deliciously - Chocolate Pecan Pavlova

1. Stage

Place egg whites in a large bowl. Meanwhile, line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on the parchment; invert parchment.

2. Stage

Preheat oven to 300°. Add vanilla and cream of tartar to egg whites; beat on medium speed until foamy. Sift 1-1/3 cups sugar and cocoa together twice. Gradually add sugar mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gently fold in ground pecans. Spread evenly over circles on prepared pan.

3. Stage

Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. Carefully remove 1 meringue to a serving plate.

4. Stage

In a large bowl, beat cream cheese, butter and remaining 1/3 cup sugar until smooth. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Stir in liqueur.

5. Stage

Spread 1/3 cup fudge ice cream topping over meringue. Top with half of the cream cheese filling. Layer with remaining meringue and remaining filling. Sprinkle with chopped pecans. Warm remaining fudge ice cream topping; drizzle over top. Refrigerate at least 2 hours before serving.