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S’mores Pavlova Recipe

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4 from 83 reviews

This S’mores Pavlova is a decadent dessert combining a light, cocoa-infused meringue base with a fluffy 7-minute frosting, topped with crunchy graham cracker crumbs and rich dark chocolate for a delightful twist on the classic s’mores flavors.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

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

Instructions

  1. Prepare the Pavlova Base: Preheat your oven and line a baking sheet with parchment paper. In a clean, dry bowl, whisk the 3 large egg whites with 1/4 teaspoon balsamic vinegar until soft peaks form. Gradually add 3/4 cups granulated sugar while continuing to whisk until stiff, glossy peaks form. Gently fold in 1/2 teaspoon vanilla extract, 2 tablespoons sifted cocoa powder, and 1 ounce finely chopped dark chocolate ensuring everything is evenly incorporated without deflating the meringue. Spoon or pipe the mixture onto the prepared sheet into a round or oval shape.
  2. Bake the Pavlova: Place the meringue in the oven and bake at a low temperature (about 250°F or 120°C) for approximately 1 hour. This slow baking will dry out the meringue without browning it excessively. Once baked, turn off the oven and let the pavlova cool completely inside the oven to prevent cracks.
  3. Make the 7-Minute Frosting: In a saucepan, combine 2 tablespoons water and 2/3 cup sugar. Stir constantly over medium heat until the sugar dissolves and the mixture reaches a soft ball stage (around 240°F or 115°C). Meanwhile, in a separate clean bowl, beat 2 large egg whites with a pinch of cream of tartar and salt until frothy. Slowly pour the hot sugar syrup into the egg whites while continuously beating. Continue beating over a double boiler or in a heatproof bowl placed above simmering water for about 7 minutes until the frosting becomes thick, glossy, and holds stiff peaks. Remove from heat and beat in 1/4 teaspoon vanilla extract.
  4. Assemble the Pavlova: Spread or pipe the warm 7-minute frosting evenly over the cooled meringue base, covering the top completely. Sprinkle the pulsed graham cracker crumbs generously over the frosting to create the classic s’mores texture and flavor contrast.
  5. Serve: Allow the pavlova to set slightly before slicing and serving. Enjoy this dessert as a delightful treat reminiscent of campfire s’mores but with an elegant meringue twist.

Notes

  • Use room temperature egg whites for better volume when whisking.
  • Ensure bowls and beaters are completely clean and free from grease to achieve stiff meringue peaks.
  • The slow baking and cooling process prevents cracks and keeps the pavlova crisp on the outside and marshmallowy inside.
  • The 7-minute frosting should be served fresh as it is best enjoyed on the same day.
  • Finely chop the dark chocolate for better distribution in the meringue.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/smores-pavlova-recipe/