S’more Pavlova

Is there any time of year that isn’t the perfect time of year for s’mores? No, the answer you’re looking for is no. Seriously, show me a season and I will show you an awesome s’more dessert perfect for it. Hot summer days? I give you s’more tart! Cool winter mornings? Let me present to you s’more doughnuts! It’s spring and you’re looking forward to those long summer days? S’more cookies!

Are you sensing a theme yet? Or perhaps a mild obsession? Yeah, it’s probably more the latter…

*Ahem* My name is Claire and I’m mildly obsessed with turning all desserts into s’mores. There, I said it. My thighs are NOT going to thank me for this later, but my taste buds are totally cool with it (damn enabling taste buds…).

For me, fall has always been synonymous with dark, rich flavors so this particular s’more inspired delight is all about bringing out every flavor to it’s fullest, richest potential. We’re talking about a rich brown sugar meringue in place of a graham cracker base, straight-up dark chocolate, and a fluffy marshmallow frosting. THIS is the real deal folks! Oh. YEAH. (Did anyone else imagine that with the Kool Aid man voice? No, just me?)

S’more Pavlova

Print Recipe

• Author: The Simple, Sweet Life
• Yield: one 6" cake 1x
• Category: Dessert

Ingredients

Units USM Scale 1x2x3x

• 9 egg whites
• 1 cups (200g) brown sugar
• 1 1/2 cups (300g) granulated sugar
• 1 tsp. vanilla extract
• 3 dark chocolate bars

Instructions

1. Preheat your oven to 300F/150C and trace two 6″ circles onto parchment paper. In the bowl of a stand mixer, whisk 3 egg whites until frothy and stiff. Add the brown sugar and continue whisking until the sugar has dissolved into the egg whites. Divide your meringues even between your two circles and spread it out to the edges of your pen/pencil marks. Using your spatula, create a shallow indent in the top of your meringues (this will help hold the filling). Place your pavlovas in the oven and immediately reduce the heat to 250F/120C. Bake for an hour, then turn off the heat and allow the pavlovas to cool in the oven (about an hour).
2. Once the meringue has cooled, melt 2 of your dark chocolate bars and divide them evenly between your two meringues. Spread the chocolate evenly across the top. The remaining bar can be used for garnishing by coarsely chopping it, grating it, or creating chocolate curls.
3. In the bowl of a stand mixer over the a pot of bowling water, whisk together the remaining 6 egg whites and the granulated sugar. Once the mixture is hot, remove the bowl from the pot of boiling water, and whisk on high until cooled and stiff peaks form. Add the vanilla and continue whisking until just combined. Spread the marshmallow frosting over each layer of pavlova, staking as you go.
4. Garnish with your leftover chocolate.