Chocolate Pecan Pavlova

Name: Chocolate Pecan Pavlova
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 4 large egg whites, room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 1-2/3 cups sugar, divided; 2 tablespoons baking cocoa; 1 cup ground pecans; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 cup heavy whipping cream; 3 tablespoons coffee liqueur; 1/2 cup hot fudge ice cream topping, divided; 1/4 cup coarsely chopped pecans

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD: 8 servings.

This will definitely capture your taste buds! This recipe is one of my family's favorites—especially at the holidays. Although it may take a little longer to make and assemble, it is truly worth the work. It's a rich-tasting, light dessert that everyone will enjoy. I usually use pecans, but you can substitute walnuts, hazelnuts or other nuts. —Nancy Preussner, Delhi, Iowa

Ingredients

4 large egg whites, room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-2/3 cups sugar, divided
2 tablespoons baking cocoa
1 cup ground pecans
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup heavy whipping cream
3 tablespoons coffee liqueur
1/2 cup hot fudge ice cream topping, divided
1/4 cup coarsely chopped pecans

Directions

1. Place egg whites in a large bowl. Meanwhile, line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on the parchment; invert parchment.
2. Preheat oven to 300°. Add vanilla and cream of tartar to egg whites; beat on medium speed until foamy. Sift 1-1/3 cups sugar and cocoa together twice. Gradually add sugar mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gently fold in ground pecans. Spread evenly over circles on prepared pan.
3. Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. Carefully remove 1 meringue to a serving plate.
4. In a large bowl, beat cream cheese, butter and remaining 1/3 cup sugar until smooth. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Stir in liqueur.
5. Spread 1/3 cup fudge ice cream topping over meringue. Top with half of the cream cheese filling. Layer with remaining meringue and remaining filling. Sprinkle with chopped pecans. Warm remaining fudge ice cream topping; drizzle over top. Refrigerate at least 2 hours before serving.

Nutrition Facts

1 piece: 553 calories, 33g fat (13g saturated fat), 56mg cholesterol, 129mg sodium, 61g carbohydrate (55g sugars, 2g fiber), 6g protein.