S’mores Pavlova

in Chocolate, Desserts

S'mores Pavlova

S'mores Pavlova

You know that part in Clueless when Cher turns to Ty and says, “Elton said you gave him a toothache.” And Ty was like, “What’s dat?!” And Cher was like, “It means he thinks you’re sweet, stupid.”

This S’mores Pavlova will give you a toothache, in a good way. It oozes summer fun. It shines bright just like a diamond. And it’s screaming to be made and taken and bragged about at a BBQ.

I feel like this recipe is a lil’ ratchet. It’s definitely not the most classy recipe I’ve posted in my life, but it sure is fun.

The pavlova is chocolate-y by way of sifted cocoa powder and folded in bits of dark chocolate. The 7-minute frosting acts like a marshmallow and gets all toasty when a flame kisses it. (You can also do this in the broiler.)

S'mores Pavlova

The crushed graham cracker is sprinkled on every. single. layer. My favorite part about this recipe is the chocolate-y pavlova. It’s not crisp and dry throughout, which sometimes I want; this one is gooey and fudge-y in the center.

The idea is that it’s supposed to mimic how a piece of Hershey’s chocolate gets when a warm, toasty, burnt marshmallow is placed on top. It’s like that!

S'mores Pavlova

SmoresPavlova_4

S'mores Pavlova

S'mores Pavlova

S'mores Pavlova

S'mores Pavlova

The best news about this whole dang thing is that it can be made ahead.

I left it on the kitchen counter overnight to test it out and it looked and tasted amazing the next day. I advise to put in the fridge just to you know keep it as fresh as possible but I swear it almost tastes better after it’s had time to sit with itself for a bit.

Another bit of good news: this is really simple. The pavlova maybe takes 10 minutes to throw together. The frosting isn’t too much of a pain either.

S'mores Pavlova

S’mores Pavlova

Yield: 1 (six-inch) pavlova

Serving Size: 6 to 8

S’mores Pavlova

Ingredients

    Pavlova:
  • 3 large egg whites
  • 1/4 teaspoon balsamic vinegar
  • 3/4 cups granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons cocoa powder, sifted
  • 1 ounce dark chocolate, finely chopped
  • 7-Minute Frosting:
  • 2 tablespoons water
  • 2/3 cup sugar
  • 2 large egg whites
  • Pinch cream of tartar
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract
  • Graham Cracker Topping:
  • 3 graham crackers, pulsed in a food processor

Directions

  1. To make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  2. To the bowl of a stand-up mixer, with the whisk attachment, add the egg whites and vinegar; beat until frothy, about 2 minutes. With the mixer running, slowly incorporate the sugar; beat until stiff peaks form, about 5 additional minutes. Mix in the vanilla extract. Next, sift the cocoa powder atop the meringue; fold in the powder using a spatula. When the cocoa powder is thoroughly incorporated, fold in the dark chocolate.
  3. Take a 5 or 6-inch plate, flip it over onto the parchment, and use it trace 3 circles. Divide the meringue evenly amongst circles, smoothing them out until they’re about 1-inch thick. Transfer to the oven to bake for 1 hour until hard and crisp on the outside. Turn the oven off, prop open the oven door, and allow to cool completely on the baking sheet.
  4. To make the 7-Minute Frosting: In large metal bowl, whisk together the water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
  5. Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
  6. To assemble: Place one chocolate meringue on a plate. Top with 1/3 of the 7-minute frosting and smooth it out. Using a torch, toast the frosting until golden brown. Sprinkle with about a tablespoon of graham cracker crumbs. Repeat with the remaining meringue, frosting and graham crackers. Pavlova stays good in the fridge for up to 1 day. If you like, you can make the meringue up to 3 days ahead and assemble the day of.
http://acozykitchen.com/smores-pavlova/

{ 34 comments… read them below or add one }

Cavs June 15, 2015 at 4:23 am

S’mores Pavlova… this looks awesomely delicious. Beautiful pictures all over sudden am starving.

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Tori@Gringalicious.com June 15, 2015 at 5:00 am

This looks beyond amazingness! I want to taste it so much!

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Elyse June 15, 2015 at 8:29 am

Oh My Gosh! Mouth watering!!!

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Sydney | Modern Granola June 15, 2015 at 9:02 am

God bless you! This is the coolest thing I’ve seen in a while! S’mores are my jam, but pavlova is my symphony. What a genius idea to mix them together! I am seriously going to make this very soon. (And I think the pavlova’s fanciness cancels out the s’mores’ playfulness, so it all comes out even.) You got me all excited!

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Adrianna Adarme June 15, 2015 at 9:18 am

YASS! Let me know how it goes!

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Lindsay June 15, 2015 at 9:14 am

This is brilliant. How’d you know I had a freezer full of egg whites? :)

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Adrianna Adarme June 15, 2015 at 9:18 am

This is the perfect thing for that!

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Jen @ Fresh From The... June 15, 2015 at 12:08 pm

It looks so fancy! And delicious, duh.

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Shelly @ Vegetarian 'Ventures June 15, 2015 at 1:38 pm

OH man – any post that starts out with a quote from Clueless gets an A+ in my book! Also, I love how you layered this like a cake – I’ve never seem that before for pavlova!

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cynthia June 15, 2015 at 4:01 pm

This is pure heaven. “The idea is that it’s supposed to mimic how a piece of Hershey’s chocolate gets when a warm, toasty, burnt marshmallow is placed on top. It’s like that!” YES.

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Adrianna Adarme June 15, 2015 at 10:58 pm

Thanks, Cynthia! x

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Sonja June 15, 2015 at 10:22 pm

Okay, not only did you turn one of my favorite summer treats into a pretty layered dessert but you used the word ratchet in a blog post. <3.

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Adrianna Adarme June 15, 2015 at 10:57 pm

Hahahaha. Insert: face with sunglasses emoji

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Stephanie @ Girl Versus Dough June 16, 2015 at 4:25 am

I’ve always been a bit meh about pavlovas until I saw this one. S’mores?? MUST HAVE IT.

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Becky June 16, 2015 at 5:08 am

i love my kitchen, more soo trying new recipes. this looks delicious, worth trying.
cant wait.

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Rulouri exterioare June 16, 2015 at 5:45 am

Wow! Amazing recipe with amazing photos!

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Karla @ Foodologie June 16, 2015 at 10:16 am

Pavlova is on my list of things to make. This one looks amazing, but if we’re being honest, I might drizzle some dulce de leche on top.

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Safia June 17, 2015 at 4:47 am

This. Looks. Delicious. And the photos are stunning! :) x

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stephanie @ iamafoodblog June 18, 2015 at 12:44 am

i’m swooning over these photos but i’m swooning more over the gooey fudge-y centers of the pav…i can almost taste it!

also, i need to watch clueless again, stat.

xo

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Lauren Gaskill | Making Life Sweet June 19, 2015 at 12:48 pm

This is sheer indulgent genius! Absolutely stunning photos and a tasty treat for sure!

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Sally June 23, 2015 at 11:54 am

What kind of cocoa powder (i.e., dutch vs. natural) did you use? Thanks!

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Adrianna Adarme June 23, 2015 at 3:25 pm

Hi Sally, This is one of the few cases where it actually doesn’t matter which one you use. But I used natural. I hardly ever use Dutch bc most the standard in most American households is natural. Thanks for the good question!

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agrieconomics June 25, 2015 at 4:02 am

some of these recipe names!

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Adrianna Adarme June 25, 2015 at 9:29 am

Thanks for all your sweet comments!

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Loretta June 25, 2015 at 1:36 pm

I just made this for my sons 10th bday today
We can’t wait to try it!!
Is there away to send. Photo?

Loretta and Holden

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Winnie June 29, 2015 at 1:59 pm

I don’t have a handheld mixer, only an electric mixer. Can I still follow the frosting recipe instead of having it to sit on top of a bowl of simmering water?

Thanks!

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Adrianna Adarme June 30, 2015 at 8:30 pm

Hmm…good question. You know I’m not sure. But I don’t see why not. I’d put it over a double-boiler and warm the egg whites with the sugar so the sugar dissolves (I’d mix it while it heats up). And then I’d transfer it to the stand-up mixer. I think that should work!

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Adrianna Adarme June 30, 2015 at 8:30 pm

Also, sorry for my late response. I just saw this comment!

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Alice August 4, 2015 at 10:55 pm

Looks yummy yummy.

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Carla December 26, 2015 at 10:23 am

I made this for Christmas Eve, but mine wasn’t right at all. As soon as I added the cocoa to the egg whites, it became less stiff and when I put it on the pan it wasn’t even enough to make 3. It stayed the same in the oven and didn’t rise at all and in the end I had 2 flat sticky meringues :) Do you maybe have any advice for me? It was delicious even though it did not look right so I would love to make it again.

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Adrianna Adarme January 3, 2016 at 10:05 am

Hi Carla,

Sorry just seeing this. Hmm…this sounds strange. Just FYI, the meringues aren’t supposed to rise at all so it sounds like perhaps it worked. They’ll stay the exact same size as when you put them in the oven.

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Muita May 12, 2016 at 4:13 am

WoW i love these they are my fav

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pamela May 22, 2016 at 2:46 am

thanks. what else can i used instead of balsamic vinegar?

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Adrianna Adarme May 22, 2016 at 8:04 am

Regular white vinegar would work, too!

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