Sponsored by Tuscanini

There’s something about a pavlova that already feels festive. Crisp on the outside, cloud-like on the inside, and just dramatic enough to steal the spotlight. But for Purim, we’re taking it up a notch.

This Dubai Chocolate Pavlova is swirled with rich Tuscanini chocolate syrup, creating beautiful ribbons of deep cocoa flavor throughout the crisp meringue. Once baked and filled with a creamy pistachio cream, it’s drizzled generously with more Tuscanini chocolate syrup and finished with vibrant Tuscanini raspberry syrup for that perfect sweet-tart contrast and stunning pop of color. The glossy drizzle against the snowy pavlova makes it feel luxurious, playful, and absolutely Purim-ready.

And while it’s not used directly in this recipe, Tuscanini’s caramel syrup is another delicious option to keep on hand. Perfect for future drizzles, coffee bars, or dessert boards.

Elegant, eye-catching, and irresistibly chocolatey, this pavlova is the kind of dessert that makes a statement at your seudah.

Dubai Chocolate Pavlova Recipe

Meringue:

4 egg whites, room temperature
1 cup sugar
1 teaspoon cornstarch
Tuscanini chocolate sauce

Pistachio Cream:

2 and 1/2 cups heavy whipping cream or Pareve Whipping Cream
3/4 cup pistachio cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Toppings:

Additional Tuscnini chocolate sauce
Tuscanini raspberry sauce
Crushed pistachios

Directions:

1. Prepare the meringue base: Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Using an electric mixer, whip egg whites until soft peaks form. Gradually add sugar and
beat until stiff, glossy peaks form.

3. Gently fold in the cornstarch.

4. Pour a generous drizzle of chocolate sauce into the pavlova mixture and fold once. (It’ll
swirl more when you spread it onto the parchment paper.)

5. Spread in a circle (about 8 inches in diameter) on the parchment paper, making a
shallow well in the center. Add a little more chocolate sauce to the pavlova and swirl with
a toothpick, if desired, for more chocolate swirls.

6. Bake for 90 minutes. Turn off the oven and let cool inside with the door cracked open for
at least 2 hours or up to overnight. Store in an airtight container at room temperature
until ready to assemble and serve.

7. For the pistachio cream: Add heavy cream or whip, pistachio cream, confectioners' sugar,
and vanilla extract into a mixing bowl and whisk until soft peaks form.

8. Spoon the pistachio cream over the cooled pavlova.

9. Top with more chocolate sauce, raspberry sauce, and crushed pistachios.