Gluten Free Chocolate Pavlova Hearts w/ Raspberries Recipe

With Valentine’s Day fast approaching, it got me thinking about what constitutes a great pairing. There are many theories – opposites attract, compatibility is the key, it’s all in the chemistry, just to name a few. Whole enterprises are dedicated to helping people find their perfect mate. We celebrate couples who survive the years with grace and dignity. But really, makes a great couple?

In my opinion the formula for determining if the pairing is correct is if the sum of the parts becomes so much greater than the individuals; one plus one does not equal two but infinity.

In my case I know this to be true. If I ever require proof of this I need only look at the children we created, these amazing human beings that delight and astound us, who are better in many ways than we are.

When my husband and I are in accord, we accomplish things we could never imagine accomplishing on our own; we strive for greatness and reach higher heights than we ever dared to dream. I know that I am a better person because he makes me want to be better – not for him but just because.

Individually we are both perfectly good people, able to stand on our own just fine. Like chocolate and raspberries. Either one can be enjoyed alone but together? Now that’s magic!

My gluten free Valentine’s Day offering to you are light but decadent chocolate pavlova hearts, topped with whipped cream and fresh raspberries drizzled with a quick raspberry sauce. This makes two hearts, each one big enough to share. While I will freely share my life, my worldly possessions and my heart with my hubby, when it comes to dessert – now that’s a different story!

Gluten Free Chocolate Pavlova Hearts w/ Raspberries Recipe

Ingredients

Chocolate Pavlovas

2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon kosher or sea salt
½ cup granulated sugar
½ teaspoon pure vanilla extract
¾ teaspoon cornstarch
1½ teaspoons white vinegar
¼ cup dark dutch processed cocoa powder

Whipped Cream

½ cup heavy cream
1 teaspoon granulated sugar
½ teaspoon pure vanilla extract

Raspberry Sauce

1 cup frozen raspberries, thawed
1 teaspoon granulated sugar
1 tablespoon Chambord or other berry liqueur – optional

1 cup fresh Raspberries
Cocoa powder for dusting

Directions

Preheat oven to 350 degrees. Draw two hearts (about 5 inches wide by 4 ½ inches tall) on a piece of parchment paper. Turn the paper over and place on a baking sheet.

Beat egg whites, cream of tartar and salt with an electric mixer on medium speed until they are foamy and the cream of tartar is fully incorporated. Gradually beat in the sugar then the vanilla, cornstarch and vinegar. Turn mixer on high and continue to beat until the mixture is glossy and stiff peaks form, 3 -5 minutes. Sift the cocoa powder onto the egg white mixture and fold in with a spatula until the mixture is no longer streaky. Spread the mixture evenly onto the parchment following the lines of the hearts. Try to get it even but don’t over work it. Bake for 10 minutes the turn the oven down to 300 degrees and continue baking for 40 -45 minutes or until the pavlovas are dry looking and firm. Turn off the over, crack the oven door and leave in for at least ½ an hour or up to 2 hours.

Beat the cream with the sugar and vanilla until soft peaks form.

Put the thawed raspberries, sugar and Chambord in a blender and process for about 30 seconds or until fully blended. Strain through a fine sieve to remove seeds.

To assemble, dust 2 plates with a little cocoa powder, spoon on some raspberry sauce and top with a heart. Divide the whipped cream between the hearts and top with fresh raspberries. Serve immediately.

Servings

This Gluten Free Recipe Serves 2 or 4 People.

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Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

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desserts, diet, Gluten Free, pavlova, recipes