Red Velvet Pavlova with Fresh Whipped Cream
Yield: 12
This Roasted Beet and Walnut Meringue is the perfect base for creamy chocolate gelato and chantilly cream. We think your Valentine will be most impressed.
  • 4 egg whites, room temperature
  • ¼ teaspoon salt, Kosher
  • 2 cups sugar, confectioners
  • 2 teaspoon vanilla extract
  • 2 cups walnuts, lightly toasted
  • 3 Tablespoons beets, roasted and grated
  • 1 pint dark chocolate gelato or ice cream
  • 1 Pint fresh whipped cream (see below)
  • Dark chocolate pieces or chocolate chips
  • confectioners sugar for dusting

    For Whipped Cream:
  • 2 cups heavy whipping cream
  • 2 t. vanilla extract
  • ½ cup powdered sugar
  1. Preheat oven to 350ºF
  2. Place the egg whites and salt in a large bowl of an electric mixer.
  3. Mix on high, gradually adding the sugar until stiff peaks form.
  4. Add the vanilla, walnuts and beets. The mixture will deflate slightly with the addition of the beets.
  5. Scoop the mixture ⅓ cup at a time onto a Silpat or parchment-lined sheet pan.
  6. Make a small indentation on the top of each mound with the back of a spoon.
  7. Bake for 20 minutes until firm to the touch.
  9. Remove from the oven and cool.
  10. To serve, scoop 2 oz. of gelato or ice cream onto the center of each Pavlova.
  11. Garnish with 2 oz. of whipped cream, chocolate chunks and a dusting of confectioners sugar.
Instructions for Whipped Cream
  1. Using a wire whisk or an electric mixer, beat until peaks form of your desired stiffness.
  2. Serve with any dessert, fresh berries or fresh brewed coffee.
Recipe by Salty Fig at