Gluten Free Chocolate Pavlova Hearts with Raspberries Recipe

Gluten Free Chocolate Pavlova Hearts with Raspberries Recipe

Gluten Free Chocolate Pavlova Hearts with Raspberries Recipe

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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, what 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 is 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!
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Gluten Free Chocolate Pavlova Hearts with 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 then 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 oven, 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 Chocolate Pavlova Hearts with Raspberries recipe serves 2 or 4
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The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.


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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Celiac Chocolate Gluten-Free Gluten-Free Recipes Pavlova Raspberries Recipe Valentine's Day
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  1. H.Peter
    February 13, 2010

    Gorgeous!

  2. Charlotte
    February 13, 2010

    Hi Carol,

    these look really pretty, I make pavlova fairly often, but never thought of doing a chocolate version, Thank You! One I'm definitely going to try

    have a lovely day tomorrow, your relationship sounds very solid

    all the best, Charlotte x

  3. Jennifer
    February 13, 2010

    SO cute and perfect for Vday!!

  4. Lauren
    February 13, 2010

    Gorgeous! I love it =D.

  5. Jas.
    February 13, 2010

    mmmm delicious!

  6. Cynthia
    February 14, 2010

    Just sent your URL to yet another friend :)

  7. Diane-The WHOLE Gang
    February 15, 2010

    Love this. Need to make one today to use up my whipped cream I made with coconut milk. Tasted great. Now I can join in on those recipes calling for whipped cream! Yeah, can't wait to get busy on this one.

  8. GF Gidget
    February 16, 2010

    Beautiful! A chocolate pavolova looks so much more appetizing than a regular one.

  9. Anonymous
    February 19, 2010

    What a great resource!

  10. gfe--gluten free easily
    February 19, 2010

    So stunning, Carol, and naturally gluten free–always my favorite. ;-)

    Shirley

  11. Nancy Cherven
    February 10, 2011

    Just recieved the email. Eloquently said.
    “Yes Dear” is always the perfect answer!
    With ease & grace,
    Nancy
    P.S. the Pav hearts are going to be eaten after the Eggs Benedict Strata this weekend….with smiles!
    nasc

    1. February 10, 2011

      Sounds like a delicious weekend in store for you – aand I must say, “yes dear” works for me too :)

  12. February 10, 2011

    Carol, that was so beautifully written!! And so true. Kurt and I are different in so many ways, but in all the ways that help to complement each other and make each other better. These look phenomenal!! Just may be what I whip up for all my boys on Monday!
    xo
    k

    1. February 10, 2011

      Thanks Kim, I hope you and Kurt have a lovely V Day this year!
      xo,
      c

  13. Elizabeth
    February 10, 2011

    this looks delicious! thanks for sharing, yum!

  14. geeta
    February 12, 2011

    Simply great, i will try to make with available ingredients in India

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  16. Nancy
    February 16, 2011

    I have a question. What is the texture of the finished product? Chewy soft, or hard crunchy?
    I did make these. Love the rich chocolateyness of them. Top mine with Strawberry. Made one heart instead of 2.

    1. February 16, 2011

      Depending on how thick you make them they can be either but typically they should be a little crispy on the outside and marshmallowy on the inside. Having said that sometimes I really want something crispy so I will make them thin. That is one of the things I like about recipes like this, so versatile.

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