S’mores are one of those treats that fit every season. Whether it’s a hot summer afternoon, a crisp winter morning, or the hopeful days of spring, there’s a s’more variation to match the mood. From tarts to doughnuts and cookies, I’ve been turning all kinds of desserts into s’mores-inspired creations.
Call it a theme or a mild obsession — I’m definitely inclined toward the latter. I love adapting desserts into s’mores, layering familiar flavors in new and indulgent ways.
*Ahem* I’m Claire, and I admit I’m a little obsessed with turning desserts into s’mores. My thighs may not be thrilled, but my taste buds certainly are.
For fall, I tend to favor deep, rich flavors. This S’more Pavlova highlights those qualities: a brown sugar meringue takes the place of graham crackers, dark chocolate brings intensity, and a fluffy marshmallow-style frosting completes the nostalgic combination. It’s rich, textural, and indulgent — a grown-up take on a classic campfire treat.
Recipe
S’more Pavlova
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- Author: The Simple, Sweet Life
- Yield: one 6″ cake
- Category: Dessert
Ingredients
Units
Scale
- 9 egg whites
- 1 cups (200g) brown sugar
- 1 ½ cups (300g) granulated sugar
- 1 tsp vanilla extract
- 3 dark chocolate bars
Instructions
- Preheat the oven to 300°F (150°C). Trace two 6″ circles on parchment paper. In a stand mixer bowl, whisk 3 egg whites until frothy and stiff. Add the brown sugar and continue whisking until it dissolves into the whites. Divide the meringue evenly between the two circles, spreading to the traced edges. Make a shallow indent in the center of each meringue to hold the filling. Place the pavlovas in the oven, immediately reduce the temperature to 250°F (120°C), and bake for one hour. Turn off the oven and let the pavlovas cool inside for about an hour.
- When the meringues are cool, melt two of the dark chocolate bars and divide the melted chocolate between the two meringues, spreading it evenly. Reserve the remaining chocolate bar for garnish by chopping, grating, or creating curls.
- For the marshmallow frosting, whisk the remaining 6 egg whites with the granulated sugar in a heatproof bowl set over simmering water. Heat the mixture until warm, then remove from the pot and whisk on high until it cools and forms stiff peaks. Stir in the vanilla. Spread this marshmallow frosting over each chocolate-topped meringue layer, stacking them as you go.
- Finish by garnishing with the leftover chocolate.