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We’re supporting our pals over at Thermador, who are doing a fun and easy Instagram giveaway this month! All you have to do to enter to win one of their weekly prizes is follow @ThermadorHome on instagram, post a frozen treat (this week, ice cream!), and tag @Thermadorhome and #IceOnThePrize in the caption! Check out their profile on instagram for full details. Good luck!

So.

We made a pavlova.

And we might not need to make another dessert ever again.

Ever.
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Pavlovas are a crisp meringue base typically spread with fluffy whipped cream, sometimes curd, and topped with fresh fruit. But really, is anything ever “typical” anymore? We’ve seen every component of a pavlova take on different variation, from coffee and chocolate flavored meringue bases, to other fluffy cream-like spreads and mousses, to every kind of fresh fruit, fruit compote, nuts, and even herbs.

As fitting as the original version is for summer, with the lightness of whipped cream and fresh fruit, we thought we’d swap out the whipped cream for the quintessential creamy dreaminess of summer, ice cream. What we’ve ended up with is something that tastes like a chocolate covered strawberry: two chocolate meringues layered with chocolate, vanilla, strawberry and raspberry ice creams, fresh super summer-ripe strawberries, and chocolate sauce.
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This Chocolate Covered Strawberry Ice Cream Pavlova is the perfect kind of show-stopping dessert for a group or a party. Just have all the components separate and ready to assemble just before serving. The meringues can be baked days in advance if kept cool and dry, slice the berries, and you can even scoop the ice cream and keep the frozen as scoops until serving time.

But if the ice cream gets a little melty, we won’t get mad atcha.

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Chocolate Covered Strawberry Ice Cream Double Layer Pavlova {recipe}

Makes on double-layer pavlova, enough for 1 (!) – 10 people

INGREDIENTS

Ingredients for the Pavlova’s Meringue Base:
6 large egg whites (* see Note 1)
1½ cups superfine sugar (*8 see Note 2)
3 tablespoons unsweetened cocoa
1 teaspoon balsamic vinegar
2 oz dark chocolate, finely chopped

Ingredients for the Pavlova:
1 pint chocolate ice cream
1 pint vanilla ice cream
1 pint strawberry ice cream
1 pint raspberry sorbet
1 basket super summer-ripe strawberries, sliced into halves (*** see Note 3)
chocolate sauce for drizzing

DIRECTIONS

Make the Pavlova’s Meringue Base: Preheat oven to 350ºF.

Cut a piece of parchment paper to fit a large baking sheet. Draw two 8-inch diameter circles with pencil on the parchment. (If two circles don’t fit, make each meringue base layer on a separate baking sheet.) Turn the paper over on the baking sheet so that the pencil drawn circle side in down.

Beat the egg whites until stiff and shiny peaks form. Beat in superfine sugar a few spoonfuls at a time until stiff, shiny peaks form off the beaters and in the bowl.

Sprinkle sifted cocoa, balsamic vinegar, and chopped chocolate over the beaten egg whites in the bowl, then gently fold until everything is incorporated.

Divide and spoon the chocolate meringue between the two circles on the parchment paper, spreading it to just about ½-inch inside the pencil mark; the meringue will spread during baking We learned this the first time when our two meringue layers spread and stuck to each other. Try to make the edges ever so slightly higher (like a rim) to hold in the fillings later.

Place the baking sheets in the pre-heated oven, then turn the temperature down to 350º. Bake the meringues until they are dry to the touch, about 1 hour. Turn off the heat, prop open the oven door, and allow the meringues to cool down completely inside the oven.

The cooled meringues can be stored in an air tight container in a cool, dry place for a couple of days.

Assemble the Pavlova: Place one chocolate meringue on a serving platter, with rimmed edges to catch any melted ice cream if desired. Place small scoops of the different ice cream in a single layer on top. Place the second meringue layer on top, adding another layer of ice cream scoops. Top with fresh sliced strawberries, then drizzle with chocolate sauce or hot fudge.

Serve immediately. No part of this dessert can be stored once it is assembled so eat all of it.

* Note 1: Best if egg whites are room temperature and the mixing bowl is very cold, and clean of any kind of oil/grease (like yolk or oil from your hands)

** Note 2: Superfine sugar is different from confectioner’s/powdered sugar (which contains cornstarch). If you can’t find super-fine sugar, just make it at home by processing it in a food processor or blender for about three minutes on medium speed. Careful when you process it, it will give off a sugar “dust” that you don’t want to inhale.

*** Note 3: We bought super-ripe, super-sweet (red inside!) strawberries from the farmers’ market the morning of the day we served the Pavlova. If your berries are slightly underripe or not as sweet, slice them, toss them slices with a tablespoon of sugar in a bowl, cover with plastic wrap and let sit at room temperature for an hour or two. The strawberries will weep out their juices and make a sweet “sauce” with the sugar,; you can pour the entire thing over the ice cream for the final product.

For more Pavlova Ideas, check out the full TasteSpotting gallery here, or click on some of our editors’ favorites below!

  • Chocolate Pavlovas with Chocolate Mascarpone Mousse Honey Roasted Peaches
  • Pavlovas with Strawberries and Basil Coulis
  • Maple Apple Pavlova Recipe
  • Lilac Blackberry Pavlova Recipe
  • Candied Pansy and Violet Mini Pavlovas Recipe
  • Black Forest Pavlova Recipe
  • Meyer Lemon Berry Thyme and Yogurt Pavlova Recipe
  • Exotic Fruit Meringue Pavlova Recipe
  • Kiwi Pavlova Recipe
  • Pavlova with Strawberries and Cream Recipe
  • Pavlova with Rhubarb and Pistachios Recipe
  • Lavender Berry Pavlova Recipe
  • Hazelnut Pavlova with Mascarpone Cream and Berries Recipe
  • Chocolate Pavlova Cake
  • Pavlova Wreath
  • Rosewater Pistachio Pavlova Recipe
  • Star Anise Poached Pear Pavlovas
  • Pavlova with Fresh Berries Recipe
  • Blackberry Kiwi Mini Pavlova Recipe
  • Nutella Pavlova Recipe

by Sarah J. Gim on June 18, 2015 · 0 comments

PIMMpin Pumpkin Spiced Apple Cider 1Hey there Tastespotters! Are you guys counting down the day to whatever big Halloween party you’re crashing this weekend?

Pumpkins are everywhere, especially on this big little world wide web. We have pumpkin soup, pumpkin bread, pumpkin cupcake, PSL, but I’m especially smitten with all the creative pumpkin cocktails I’ve been coming across on Tastespotting. So much that I have to add one of my own.

I’m a huge fan of Pimm’s No. 1 — it’s such a great liquor to mix with fruity, spicy mixers and elixirs — hence, this PIMMpin Pumpkin Spiced Apple Cider, a simple and delicious light cocktail made with Pimm’s and sparkling pumpkin spiced apple cider.

(I got the cider from Sprouts Market in southern California if anyone is wondering, but I’d imagine you can find it anywhere this time of year, though I could be wrong.)PIMMpin Pumpkin Spiced Apple Cider 3

Pimm-pin’ Pumpkin Spiced Apple Cider {cocktail recipe}

Makes 1 serving, but can be easily multiplied.

INGREDIENTS

1 oz Pimm’s No. 1
3 oz sparkling pumpkin spiced apple cider
apple slices for garnish

DIRECTIONS

Fill half an old fashioned glass with ice. Pour sparkling pumpkin spiced apple cider and Pimm’s over ice. Garnish with apple slices.

To make a party pitcher, fill pitcher with 1 part Pimm’s and 3 parts sparkling pumpkin spiced apple cider. Chill in the refrigerator or in an ice bath. Add ice to glass when ready to serve, pour your PIMMpin’ pumpkin drink over ice, serve up in an old fashioned glass for class.

Original recipe created by Tastespotting Associate Editor Trang Doan; check out her blog at Wild Wild Whisk!

So while you’re sipping on this awesome cocktail (if I do say so myself), check out these other party-worthy pumpkin cocktails I’ve curated for you below. Make one or make a few and impress your guests like the amazing hosts/hostesses you are!

(Click on any image to get the recipe!)

  • Spiked Pumpkin Pie White Hot Chocolate Recipe
  • Pumpkin Pie Eggnog Recipe
  • Apple Pumpkintini Recipe
  • Pumpkin Pie Martini
  • Spiked Pumpkin Pie and Apple Pie Lattes
  • Kahlua Pumpkin Spice Coffee Recipe
  • Apple Bourbon Pumpkin Sangria Recipe
  • Spiced Pumpkin Shrub Cocktail Recipe
  • Pumpkin Mojito Recipe
  • Kahlua Pumpkin Spice Hazelnut Coffee Recipe
  • Chocolate Pumpkin Gingerbread Martini Recipe
  • Pumpkin Butter Whiskey Cocktail Recipe
  • Pumpkin Pie Vodka Cocktail Recipe
  • Pumpkin Eggnog Martini Recipe
  • Pumpkin Kahlua Colada Recipe
  • Hard Cider Ale plus Pumpkin Pie Gelato
  • Pumpkin Spiked Latte
  • Pumpkin Cheesecake Martini
  • Pumpkin Pie Martini
  • Pumpkin Spiked Horchata

by Trang Doan on October 27, 2014 · 0 comments

An Evening at Pizzeria Bianco with Chris Bianco and His ‘Rosa’ Pizza {recipe}

When food writer Elliott Shaffner and her photographer Fred Turko decided to move across the country from Los Angeles to a new life in Richmond, Virginia, they took the opportunity to make a once-in-a-lifetime road trip of it. As any food writer+photographer couple would, they designed the majority of their coast-to-coast route as a culinary journey. Their plan: to taste each state on their map and absorb what makes up this country’s past, present and future through its food.

TasteSpotting is lucky enough to peek into the details of Elliott and Fred’s first stop out of LA: Phoenix, Arizona.
Pizzeria Bianco - Rosa Pizza
[click to continue…]

by Features Editor on September 3, 2014 · 0 comments

mediterranean chicken chopped salad with dates
This salad is so good, but it is not a salad you make for yourself. This is a salad you make for ten people because the amount of washing, peeling, chopping, and otherwise prepping it requires is not worth it for one person.

Unless, of course you make the salad for one person who will eat it at every meal for three days straight, making that almost the equivalent of ten people.

I might (or might not) have or might have done that… [click to continue…]

by Sarah J. Gim on February 4, 2014 · 0 comments

chia seed pudding almond milk pomegranate pistachios walnuts medjool dates
Happy National Medjool Date Day!

If we’re dedicating an entire day to Medjool Dates, then we may as well be eating them at every meal (and in between meals, too). We’re keeping our “Breakfast Date” simple here in the TasteSpotting Kitchen with a Chia Seed Pudding topped with Pomegranate, Pistachios, Walnuts, and Medjool Dates… [click to continue…]

by Sarah J. Gim on February 3, 2014 · 0 comments

kale salad with almonds dates
We have been cooking our way through the first cookbook in a very long time that has moved us this much, and when challenged with the project of cooking with dates, we didn’t have to stray one page from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Dates originate from that very region!

Jerusalem’s recipe for Baby Spinach Salad with Dates and Almonds is perfect right now because 1) we are still in the zone in which we care about sticking to our New Year’s resolution of “eat well,” and… [click to continue…]

by Sarah J. Gim on February 3, 2014 · 0 comments

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For National Medjool Date Day, I got to baking this weekend. There were breads and coffee cakes (caramels, even), but once I tasted this Date Cake with Caramel Sauce and Walnuts, I knew it was a recipe that needed to be shared… [click to continue…]

by Jessica Chan on February 3, 2014 · 0 comments