If you’re looking for a Thanksgiving dessert that won’t add stress to your holiday, these pumpkin cheesecake bars are it. They’re made with a buttery graham cracker crust and a warmly spiced pumpkin cheesecake filling, and they need to be baked a day ahead, so your dessert is done and waiting in the fridge before the turkey goes in the oven.

There’s no need to pre-bake the crust. Simply press it into the pan, dollop and swirl the filling on top, and bake everything together. After a night in the fridge, the bars are perfectly creamy and ready for Thanksgiving, Friendsgiving, and every holiday gathering after.

Why These Are the Best Thanksgiving Dessert Bars

• Fully make-ahead. They need 8 to 12 hours to cool and chill, so bake them the day before to free up oven space on the big day.
• No pre-baked crust. The crust and filling bake together, which saves a step.
• Easy to serve a crowd. Slice into 9 pieces, or cut smaller squares for a dessert table with several options.
• Pumpkin pie flavor, cheesecake texture. The swirl gives you creamy plain cheesecake and spiced pumpkin in every bite.
• Freezer-friendly. Leftovers freeze well for up to 3 months.

How to Make Pumpkin Cheesecake Bars

Let’s walk through how to make this recipe!

Step 1: Prep the pan and oven

Preheat the oven to 325°F. Line a 9×9-inch metal baking pan with parchment paper, leaving an overhang on all sides.

Tip: Use binder clips to hold the parchment in place while you press in the crust, then remove them.

Step 2: Make the graham cracker crust

Process the graham crackers in a food processor to fine crumbs. Add the brown sugar, cinnamon, salt, and melted butter and pulse until evenly moistened. It should look like wet sand.

Pour the mixture into the lined pan and press it into an even layer on the bottom. You don’t need to press it up the sides. Set the pan aside.

Step 3: Make the cheesecake batter

Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about 30 seconds, then work up to medium. Beat until smooth, creamy, and free of visible lumps, about 1 to 2 minutes.

Add the vanilla bean paste and sour cream. Beat on medium-low until just combined, scraping the sides and bottom of the bowl and the paddle.

Add the eggs one at a time, beating on medium-low until just combined before adding the next. Scrape down the bowl and paddle again to ensure the batter is evenly mixed.

Step 4: Make the pumpkin batter

Scoop about 1¾ cups of the cheesecake batter into a separate bowl. Add the pumpkin puree and pumpkin pie spice and whisk until just combined.

Tip: Pumpkin pie spice substitute: If you don’t have it on hand, use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg instead.

Step 5: Swirl and bake

Use a large spoon or small ice cream scoop to alternate dollops of the plain cheesecake batter and the pumpkin batter over the crust. Swirl them together with a butter knife.

Bake on the center rack for 40 to 45 minutes, until the edges are set, but the center still has a slight wobble. The center should not look liquidy or runny.

Step 6: Cool, chill, and slice

Set the pan on a wire rack and cool completely to room temperature. Then transfer to the fridge and chill for at least 6 hours, or overnight.

Lift the bars out using the parchment overhang, slice into 9 equal pieces, and serve.

Tips for Perfect Cheesecake Bars (No Cracks)

• Use block cream cheese. Use the brick-style kind, not the cream cheese sold in tubs.
• Use full-fat dairy. Full-fat cream cheese and sour cream give the best flavor and texture and help prevent cracking.
• Start with room temperature ingredients. Cream cheese, sour cream, and eggs at room temperature are what let the batter mix without large lumps.
• Don’t overmix. Overmixing adds air to the batter, which can make the tops crack during baking.
• Pull them while the center still wobbles. Taking the bars out with a slight wobble prevents a tougher texture and a cracked top. They continue to set as they cool.
• Don’t overbake, and cool fully. Let the bars reach room temperature before chilling for a light, creamy texture.
• Bake at least 1 day ahead. This gives them plenty of time to cool and chill.

Make-Ahead, Storage, and Freezing

Make-ahead: Bake the bars at least a day before serving, then keep them chilled until you’re ready to slice.

Storage: Keep leftovers covered in the fridge for 4 to 5 days.

Freezing: Bars that have chilled for at least 6 hours can be frozen. Flash freeze them first on a parchment-lined plate or small baking sheet. Once completely frozen, wrap each bar tightly in plastic wrap or foil, then place in an airtight container. Freeze for up to 3 months and thaw overnight in the fridge.

More Holiday Dessert Recipes

• Pumpkin Spice Tiramisu
• Pumpkin Cheesecake
• Apple Crumble Cheesecake Bars

FAQs

Can I use graham cracker crumbs instead?
Yes. Use 1⅔ cups of graham cracker crumbs instead of processing whole graham crackers.

Can I use plain graham crackers instead of cinnamon graham crackers?
Yes, use an equal amount. If you use plain ones, increase the cinnamon in the crust to 1 teaspoon total.

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Pumpkin Cheesecake Bars

Cozy pumpkin cheesecake bars with a buttery graham cracker crust and warmly spiced swirled filling. No pre-baking required, and perfect for fall gatherings and holiday meals.

Ingredients

For the graham cracker crust

Toggle ingredient group

• 12 cinnamon graham cracker sheets (about 186 grams)
• ¼ cup brown sugar, packed
• ½ teaspoon ground cinnamon
• ⅛ teaspoon sea salt
• 6 tablespoons unsalted butter, melted

For the pumpkin cheesecake

Toggle ingredient group

• 24 ounces cream cheese, at room temperature
• 1 heaped cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ⅓ cup sour cream, at room temperature
• 3 large eggs, at room temperature
• ¾ cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice

Instructions

1. Preheat the oven to 325 degrees. Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang on all sides.
2. Process the graham crackers in a food processor to fine crumbs. Add the brown sugar, cinnamon, salt, and melted butter and pulse until evenly moistened. It should look like wet sand.
3. Pour the mixture into the lined pan and press it into an even layer on the bottom of the pan. You do not need to press it up the sides. Set the pan aside for now.
4. Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for about 30 seconds, then work up to medium speed. Beat on medium until the mixture is smooth, creamy, and there are no visible lumps, about 1-2 minutes.
5. Add the vanilla bean paste and sour cream. Beat on medium low until just combined, making sure to scrape the sides and bottom of the bowl along with the paddle to ensure everything has been
   incorporated.
6. Add the eggs one at a time, beating on medium-low until just combined before adding the next egg. Scrape the sides and bottom of the bowl as well as the paddle to ensure the batter is evenly mixed.
7. Scoop about 1 ¾ cups of the cheesecake batter into a separate bowl, then add the pumpkin puree and pumpkin pie spice. Whisk until just combined.
8. Use a large spoon or small ice cream scoop to alternate adding dollops of the cheesecake batter and pumpkin cheesecake batter on top of the graham cracker crust. Use a butter knife to swirl both batters together.
9. Bake the bars on the center rack of the preheated oven for 40-45 minutes until the edges are set but the center still has a slight wobble. The center should not look liquidy or runny.
10. Set the pan on a wire rack and cool the bars completely to room temperature. Once they are at room temperature, transfer them to the fridge to chill for at least 6 hours or overnight.
11. Slice into 9 equal pieces and serve!
12. Bars will keep in the fridge for 4-5 days.

Notes

Recipe Notes

●      I recommend using full-fat sour cream and creamcheese for this recipe. This will yield the best flavor and texture and willhelp prevent the filling from cracking.

●      Leftover bars that have been chilled for atleast 6 hours can be frozen. I recommend flash freezing them first on aparchment-lined plate or small baking sheet. Once they’re completely frozen,wrap each bar tightly in plastic wrap or foil then place in an airtightcontainer. Freeze for up to 3 months. Thaw overnight in the fridge.

Recipe Tips and Testing Notes

●     Make sure to use the brick style cream cheese that comes in a block, not the kind that is
sold in tubs.

●     In order to prevent a tougher texture and the top from cracking, make sure to remove the
cheesecake bars from the oven when the center still has a slight wobble. The bars will continue to set as they cool.

●     It is vitally important to use room temperature cream cheese, sour cream, and eggs to properly mix the cheesecake batter without encountering huge lumps.

●     Make sure not to overmix the cheesecake batter. Overmixing can incorporate more air into the
batter which can cause the top of the bars to crack during baking.

●     If you don’t have pumpkin pie spice on hand, you can use 1 teaspoon of cinnamon, ½ teaspoon
of ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg in its place.

●     I like slicing these into 9 equal pieces but you can absolutely cut the slices to whatever size you prefer.

●     To ensure a light and creamy texture, don’t overbake the bars and allow them to cool fully to room temperature before chilling them in the fridge for at least 6 hours.

●     To allow plenty of time for the bars to cool, then chill in the fridge, I recommend baking these at least 1 day before you’d like to serve them.

●     To keep the parchment paper from moving around in the pan, I like to use binder clips to keep it in place while I press the crust into the bottom. Once you complete this step, you can remove the clips.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ceramic Baking Dish Baking Pan, Casserole Dish
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

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Thanksgiving dessert has a tricky job. It has to follow a big, rich meal, impress a table full of people, and somehow not take over a kitchen that’s already full. This no-bake pumpkin spice tiramisu does all three.

Layers of chai-soaked ladyfingers and a super-creamy pumpkin-spice mascarpone make a dessert that’s light and indulgent at the same time, and dark chocolate shavings on top make it look elegant. It’s also completely no-bake, so it never competes with the turkey and side dishes for oven space. Make it the day before, let it chill, and slice it when it’s time for dessert.

It’s light, indulgent, and make-ahead-friendly, which makes it ideal for fall gatherings and holiday meals.

Why You’ll Love This Pumpkin Tiramisu

• No oven required. Everything comes together on the stovetop and in a mixing bowl.
• Make-ahead friendly. It needs 6 to 8 hours in the fridge, so it’s done before your guests arrive.
• Chai instead of coffee. A homemade chai syrup gives the ladyfingers a warm spiced flavor that pairs perfectly with pumpkin.
• Light and creamy. Folding whipped cream into the pumpkin mascarpone keeps the filling airy rather than heavy.

Let’s walk through how to make this pumpkin tiramisu recipe.

A note on ladyfingers: Be sure to use the crisp ladyfingers, not the soft-baked ones. They’re typically labeled “biscotti savoiardi.”

How to Make Pumpkin Spice Tiramisu

Step 1: Make the chai syrup

Break up the cinnamon sticks and smash the cardamom pods open. Add them to a pot along with the cloves, fennel seeds, ginger, and water.

Bring everything to a simmer over medium heat and simmer for 5 minutes. Stir in the brown sugar until fully dissolved, then remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags.

Strain out the whole spices and let the chai syrup cool to room temperature before moving on.

Step 2: Mix the pumpkin mascarpone

Add the mascarpone, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until creamy and well combined (about 2 to 3 minutes).

Step 3: Fold in the whipped cream

In a separate bowl, beat the heavy cream until medium peaks form. Gently fold it into the pumpkin mixture in 3 separate additions, folding completely between each one so you don’t deflate the cream.

Step 4: Assemble the layers

Dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge it for longer than a second or two, or it will turn soggy. Arrange the dipped ladyfingers in a single layer in an 8-inch square baking dish.

Top with half of the pumpkin cream and smooth it into an even layer. Repeat with another layer of dipped ladyfingers, then top with the remaining cream and smooth the top.

Step 5: Chill

Cover the tiramisu and refrigerate for at least 6 hours, or up to 8, so the layers set and the ladyfingers soften into a cake-like texture.

Step 6: Top and serve

Right before serving, sprinkle dark chocolate shavings over the top if you like. Slice and serve.

Tips for the Best Pumpkin Tiramisu

• Drain watery pumpkin. If your puree looks a bit watery when you open the can, set it in a fine mesh sieve over a bowl to let some moisture drain off.
• Use dark chocolate shavings. I tested plain, cocoa powder, and dark chocolate shavings. The shavings were the tastiest, adding contrast to the cream and a different texture.
• Shave the chocolate with a vegetable peeler. Run it along the edge of a dark chocolate bar. I used about 1 ounce.
• Fold in three additions. This is the best way to incorporate the thick pumpkin cream into the whipped cream without deflating it.

Make-Ahead and Storage

Make ahead: Assemble the tiramisu the day before your gathering and keep it covered in the fridge. Add the chocolate shavings right before serving.

Storage: Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor. I don’t recommend freezing, since the texture turns grainy after thawing

What do you think of this amazing pumpkin tiramisu recipe? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

More Fall Recipes You’ll Love

• Brown Butter Chai Snickerdoodles
• Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
• Apple French Toast Bake

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Yield: 9 servings

Pumpkin Spice Tiramisu

A no-bake pumpkin spice tiramisu with chai-soaked ladyfingers and creamy pumpkin mascarpone, finished with dark chocolate shavings. Make-ahead friendly and perfect for Thanksgiving and holiday meals.

Prep Time 40 minutes

Additional Time 8 hours

Total Time 8 hours 40 minutes

Ingredients

For the chai syrup

Toggle ingredient group

• 3 cinnamon sticks
• 1 teaspoon green cardamom pods
• ¼ teaspoon whole cloves
• 1 teaspoon fennel seeds
• 1 ½-inch piece fresh ginger root, thinly sliced
• 1 ½ cups water
• ⅓ cup brown sugar
• 2 black tea bags

For assembling the tiramisu

Toggle ingredient group

• 8 ounces mascarpone cheese, cold
• ⅛ teaspoon sea salt
• 1 teaspoon vanilla bean paste
• 1 ½ teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1 ½ cups heavy whipping cream, cold
• 7 ounces savoiardi ladyfingers (the crisp ones, not the soft-baked ones)
• Dark chocolate shavings, optional for topping

Instructions

1. Break up the cinnamon sticks and smash the cardamom pods open, then add them to a pot along with the cloves, fennel seeds, ginger, and water.
2. Bring the water and spices to a simmer over medium heat. Simmer for 5 minutes, then stir in the brown sugar until it is fully dissolved. Remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags. Strain the whole spices out, then let the chai syrup cool to room temperature before proceeding with the recipe.
3. Add the mascarpone cheese, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until the mixture looks creamy and is well combined (about 2-3 minutes).
4. In a separate bowl, beat the cream untill medium peaks form. Gently fold the whipped cream into the mascarpone and pumpkin mixture in 3 separate additions, making sure not to deflate the whipped cream.
5. To assemble the tiramisu, dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge them for longer than a second or two or they will become too soggy. Place them in a single layer in an 8-inch square baking dish.
6. Top the ladyfingers with half of the pumpkin cream and smooth it into an even layer.
7. Repeat with the ladyfingers and syrup to create another layer, then top with the remaining pumpkin cream, smoothing out the top. Cover the tiramisu and chill for at least 6 hours.
8. Right before serving, remove the tiramisu from the fridge and sprinkle some dark chocolate shavings over the top, if desired. Slice, then serve.
9. Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor.
   

Notes

●      Make sure to use the crisp ladyfingers, not thesoft-baked ones. They are typically called “biscotti savoiardi”.

Recipe Tips and Testing Notes

●     I tested this tiramisu in an 8-inch square baking dish that is about 2 ½ inches deep. Seven
ounces of ladyfingers (two 3.5-ounce packages) was just enough for the recipe with a few left over.

●     This recipe works best with pumpkin puree that isn’t too watery. If you open your can and
it looks a bit watery, set it in a fine mesh sieve over a bowl to allow some of the moisture to drain off.

●     I tested the tiramisu with three different toppings: plain, a sprinkle of cocoa powder, and
a sprinkle of dark chocolate shavings. The dark chocolate shavings yielded the tastiest results. They provide a nice contrast to the pumpkin mascarpone cream as well as a different texture.

●     You can easily make chocolate shavings by running a standard vegetable peeler along the
edge of a dark chocolate bar. I used about 1 ounce of dark chocolate. 

In order to incorporate the thick pumpkin mascarpone cream into the whipped cream without deflating it, I found it best to add the whipped cream in three separate additions, making sure to fold the whipped cream in completely in between each addition.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ceramic Baking Dish Baking Pan, Casserole Dish
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Spice Tiramisu appeared first on A Classic Twist.

This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor. This single-layer chocolate cake can be served as-is or with a dollop of whipped cream and fresh berries. It’s perfect for satisfying your cake craving without the worry of assembling layers. 

Hey there, and welcome back, friends.

You are in for a treat!

Sometimes you just want a simple chocolatey cake! No layers, no having to frost it, just simple but big on flavor!

I could make a huge list of reasons why you should make this chocolate ricotta cake immediately, but besides it being a simple cake that takes 10 minutes to prep, the number one reason you need to make it is that it’s the kind of recipe you need in your back pocket when the chocolate craving hits!

A good chocolate cake flavor comes from carefully selected ingredients. I like to use Dutch-process cocoa powder and a dark chocolate bar to create a deep, rich chocolate base. 

It’s important to use Dutch process cocoa here, since the recipe’s leaveners are specifically balanced for it. Natural cocoa powder won’t react the same way and can affect both the texture and rise of the cake.

This is no ordinary chocolate cake; it’s one made with whole-milk ricotta, to be exact! I’ve been busy in the kitchen testing which kind of ricotta would give it a moist crumb, and whole milk ricotta consistently produced a richer flavor versus part-skim ricotta. 

So I highly recommend using the full-fat version for the best results. The ricotta keeps the cake delicate and moist.

You can melt the chocolate and butter using a traditional double boiler as I do in the instructions, but if you’re short on time, the microwave works perfectly well. Add both ingredients to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until fully melted.

You know I’m all about the flavor, and I’m always thinking of ways to add more. For an even more complex chocolate flavor, add a small amount of espresso powder. It makes a big difference. I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder added depth and produced a more balanced chocolate flavor.

Let’s talk about baking pans because they make a big difference. You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

One easy way to tell if the cake is ready is to gently wiggle the pan. If the center still jiggles or wobbles, it needs a bit more time in the oven.

Sometimes life is busy, and we don’t have time or the energy to frost a whole cake. This cake is very forgiving. You can dress it up with a dollop of whipped cream and fresh berries for something a little more special. 

This homemade chocolate cake is rich, moist, deeply chocolatey, and incredibly easy to pull together, which makes it one of those recipes I know you’ll come back to again and again.

Ingredients

• all-purpose flour
• Dutch process cocoa powder
• espresso powder
• baking powder
• sea salt
• semi-sweet baking chocolate, or dark chocolate
• unsalted butter
• a few large eggs
• whole milk ricotta cheese
• granulated sugar
• vanilla extract 
• Optional for serving: whipped cream and fresh berries

How to Make Chocolate Ricotta Cake

Preheat the oven and grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 

Sift the flour, cocoa powder, espresso powder, baking powder, and salt together into a bowl, then set it aside.

Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 

Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium-low until fully combined and smooth. This takes about two minutes. 

Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl.

Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.

Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing just the ring. Then, allow the cake to cool completely before serving.

Once cool, carefully separate the cake from the bottom of the pan and place it on a platter.

Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

How to Store

Store leftover chocolate cake in an airtight container and enjoy it within 2-3 days for the best flavor and texture.

More Chocolate Cake Recipes

• Classic Chocolate Cake Recipe
• Molten Chocolate Mocha Cakes
• Chocolate Cake with Vanilla Buttercream
• Chocolate Cake with Salted Caramel Frosting
• Homemade German Chocolate Cake

What do you think of this delicious chocolate ricotta cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Ricotta Cake Recipe

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Yield: 8-10 servings

Chocolate Ricotta Cake

This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup Dutch process cocoa powder
• 1 tablespoon espresso powder, optional
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 4 ounces semi-sweet baking chocolate, or dark chocolate, roughly chopped
• ¾ cup unsalted butter
• 3 large eggs, at room temperature
• 1 ½ cups whole milk ricotta cheese, at room temperature
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• Optional for serving: whipped cream and fresh berries

Instructions

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 
2. Sift together the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Set aside.
3. Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 
4. Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium low until fully combined and smooth, about 1-2 minutes. 
5. Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl. Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.
6. Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing just the ring. Then, allow the cake to cool completely before serving.
8. Once cool, carefully separate the cake from the bottom of the pan and place it on a platter. Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

Notes

• Store leftover cake in an airtight container and enjoy within 2-3 days for the best flavor and texture.
• You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

Recipe Tips and Testing Notes

• A quick way you can tell if the cake is fully baked or not is by giving the pan a gentle wiggle. If the center of the cake wobbles or jiggles, it’s not ready yet! 
• I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder gave more depth of flavor and produced a more balanced chocolate flavor.
• During testing, whole milk ricotta yielded richer results and a less crumbly texture than part-skim ricotta. I highly recommend using whole milk ricotta for the best flavor and texture. 
• Don’t skip out on sifting the dry ingredients! Cocoa powder and espresso powder tend to be lumpy, so sifting will result in a smoother batter. 
• You can use semi-sweet baking chocolate or 4 ounces of a dark chocolate bar here. I do not recommend using chocolate chips or bittersweet chocolate. 
• Make sure that your eggs and ricotta are at room temperature before making the cake batter. This will prevent the batter from seizing up once the melted butter and chocolate mixture are added and will allow the cake to bake and rise evenly in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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• 
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• 
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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 352Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 103mgSodium: 323mgCarbohydrates: 21gFiber: 5gSugar: 1gProtein: 9g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!

Who can resist some chocolate treats?

You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.

The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.

If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.

If you really love coconut, try toasting the coconut flakes for even more flavor!!! 

Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate. 

For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.

These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift. 

Ingredients

• cream cheese
• unsalted butter
• milk
• unsweetened shredded coconut
• sea salt
• vanilla extract
• powdered sugar
• dark chocolate
• coconut oil
• sprinkles, optional

How to Make Chocolate-Covered Coconut Filled Easter Eggs

Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl. 

With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. 

Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 

Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.

Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball. 

Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.

Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. 

Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. 

Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets. 

Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.

How to Store

Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month. 

More Sweet Easter Recipes

• Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting
• Easter Chocolate Cupcakes
• Easter Cookies with Buttercream Frosting
• Easter Cake Pops
• Lemon Easter Cookies

What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Easter, friends!

Chocolate Coconut Easter Egg Recipe

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No Ratings

Yield: 22

Chocolate-Covered Coconut Easter Eggs

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling.

Prep Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 4 ounces cream cheese, at room temperature
• ¼ cup unsalted butter, at room temperature
• 1 tablespoon milk, at room temperature
• 3 cups unsweetened shredded coconut
• ¼ teaspoon sea salt
• 1 1/2 teaspoons vanilla extract
• 3 ½ cups powdered sugar
• 16 ounces dark chocolate, roughly chopped
• 1 tablespoon coconut oil
• Sprinkles, optional

Instructions

1. Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 
2. Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
3. Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
4. Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.  
5. Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Notes

• Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
• This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings. 
• Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
• I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
• If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe. 
• I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge. 
• Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month. 
• You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!

FAQs

How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out. 

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

22

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 33gSaturated Fat: 26gUnsaturated Fat: 7gCholesterol: 13mgSodium: 60mgCarbohydrates: 37gFiber: 7gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate-Covered Coconut Easter Eggs appeared first on A Classic Twist.

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces. 

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

• unsalted butter
• light brown sugar
• an egg
• vanilla extract & vanilla bean paste
• all-purpose flour
• Dutch process cocoa
• sea salt
• baking soda & baking powder
• whole milk
• sour cream
• white baking chocolate or white chocolate bar 
• heavy cream
• powdered sugar
• peppermint extract
• crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes). 

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. 

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined. 

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. 

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart. 

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. 

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl. 

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time. 

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined. 

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

• Frosted Sugar Cookie Bars
• Gingerbread Thumbprint Cookies
• Frosted Gingerbread Bars
• Gingerbread Truffles
• Gingerbread Latte Cake with Maple Glaze

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

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No Ratings

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

Toggle ingredient group

• ½ cup unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ cup Dutch process cocoa, sifted
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup whole milk, at room temperature
• ¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

Toggle ingredient group

• 6 ounces white baking chocolate or white chocolate bar, roughly chopped
• 3 tablespoons heavy cream
• 1 cup unsalted butter, at room temperature
• ⅛ teaspoon salt
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons vanilla bean paste
• 1/2 teaspoon peppermint extract
• Crushed peppermint candies or candy canes, optional for decorating

Instructions

1. Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
2. Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
3. Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
4. With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.  
5. Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
6. When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
7. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
8. Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
9. Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

• To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
• With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
• You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 613Total Fat: 32gSaturated Fat: 19gUnsaturated Fat: 13gCholesterol: 78mgSodium: 222mgCarbohydrates: 76gFiber: 4gSugar: 53gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Peppermint Whoopie Pies appeared first on A Classic Twist.

These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate. Each bite of sweet, marshmallow-y meringue is punctuated by the sharpness of the curd for the perfect balance of flavors.

These mini pavlovas with cranberry curd are truly a stunning dessert that steals the spotlight. They’re light and airy and bursting with holiday flavor! It’s the kind of dessert that elevates any holiday table.

But I have to let you in on a little secret; they’re extremely easy to make. I know they might look a little intimidating, but they’re an approachable dessert. 

Even if you mess up a little and they end up cracked, which happens to the best of us, it’s easy to cover up with cranberry curd. 

Let’s talk about pavlovas and why I love them! If you’ve never had one, they are a little crisp on the outside but have a marshmallow-like center. Then you add flavor by topping them with a curd. Since it’s the holiday season, a cranberry curd is perfect. 

I have a few pavlova recipes on the blog that are great for enjoying year-round: Rosewater Pavlova with Strawberries and Pistachio, Chocolate Pavlova with Strawberries and Cream, and Raspberry Swirl Pavlova with Pomegranates.

Usually, pavlova is made as a large pavlova that you cut slices out of, but I felt it was easier to serve as mini pavlovas. 

Since this dessert is a showstopper, it requires elevated garnishes to complement the cranberry curd. Slices of citrus and jewel-like pomegranate seeds take it up a notch. 

The tartness of the cranberry curd contrasts with the sweetness of the pavlova. It’s a dessert that feels light after a hearty meal. 

If you’ve never made a pavlova, there are a few tips you need to follow for the best results. Since pavlovas are meringues, I use cornstarch to stabilize the whipped egg whites. It’s important not to skip or substitute this ingredient.  

It’s also important to slowly add the sugar to the egg whites. Just like we usually slowly add flour to a recipe, by slowly adding the sugar, while the egg whites are whipping, it gives the sugar time to fully dissolve, so you end up with a glossy meringue instead of a grainy or gritty meringue. 

This is a dessert you can make ahead of time. Pavlovas can be stored in an airtight container in a cool, dry place for up to 2 days, but they must be stored plain, without the curd. You can also freeze them for up to one month. The cranberry curd can be made up to one week in advance. 

Not only is this a stunning holiday dessert for when you want to make something extra special, but it’s easy to make ahead so you can focus on your Christmas dinner and guests. 

Ingredients

• fresh cranberries
• orange juice
• granulated sugar 
• a few eggs
• unsalted butter
• vanilla bean paste 
• cornstarch
• cream of tartar
• optional garnishes like orange slices, pomegranate arils, & rosemary sprigs

How to Make Mini Pavlovas

Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. 

Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about five minutes until most of the cranberries have burst and it is starting to look saucy. 

Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding it to a blender. Blend well until completely smooth.

Rinse out the pan, then pour the blended cranberry mixture back into it. Whisk in the egg yolks, then set the pan over medium heat. 

Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. 

Remove from the heat, then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.

To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.

Preheat the oven and line a large baking sheet with parchment paper. 

Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.

Add the granulated sugar to a food processor and pulse a few times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.

Pour some vinegar onto a paper towel, then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. 

Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). 

With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually, a tablespoon at a time. 

Once all of the sugar has been added, continue beating until the egg whites are very glossy and reach stiff peaks.

Divide the meringue into six mounds on the lined baking sheet using the circles as a guide. 

Use two spoons to shape the mounds, then use the back of one of the spoons to create a shallow indentation on the top of each mound.

Bake the mini pavlovas in the preheated oven for an hour. After an hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least three hours.

When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula, then place them on a platter or individual plates. 

Fill the tops with cranberry curd, then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

How to Store

Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.

More Cranberry Dessert Recipes

• Cranberry Crumb Cake
• Cranberry Pear Crumble
• Cranberry Swirl Coffee Cake
• White Chocolate Cranberry Tart
• Cranberry Apple Crisp

What do you think of this festive pavlova recipe? What would you serve with this dessert? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Mini Pavlova Recipe

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Yield: 6

Mini Pavlovas with Cranberry Curd

These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate.

Prep Time 45 minutes

Cook Time 1 hour

Cooling Time 6 hours

Total Time 7 hours 45 minutes

Ingredients

For the cranberry curd

Toggle ingredient group

• 1 12-ounce bag fresh cranberries
• ¾ cup orange juice
• ¾ cup granulated sugar
• 3 egg yolks, from 3 large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla bean paste
• Orange slices, optional for garnish
• Pomegranate arils, optional for garnish
• Rosemary sprigs, optional for garnish

For the mini pavlovas

Toggle ingredient group

• ⅔ cup granulated sugar
• 2 teaspoons cornstarch
• 4 egg whites from 4 large eggs, at room temperature
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla bean paste

Instructions

1. Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about 5-8 minutes until most of the cranberries have burst and it is starting to look saucy. Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding to a blender. Blend well until completely smooth.
2. Rinse out the pan then pour the blended cranberry mixture back into it. Whisk in the egg yolks then set the pan over medium heat. Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. Remove from the heat then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.
3. To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.
4. Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper. Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.
5. Add the granulated sugar to a food processor and pulse 3-4 times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.
6. Pour some vinegar onto a paper towel then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually 1 tablespoon at a time. Once all of the sugar has been added, continue beating until the egg whites are very glossy and they reach stiff peaks.
7. Divide the meringue into 6 mounds on the lined baking sheet using the circles as a guide. Use two spoons to shape the mounds then use the back of one of the spoons to create a shallow indention on the top of each mound.
8. Bake the mini pavlovas in the preheated oven for 1 hour. After 1 hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least 3 hours.
9. When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula then place them on a platter or individual plates. Fill the tops with cranberry curd then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

Notes

1. Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.
2. You’ll need a total of 4 large eggs for the recipe: 4 egg whites will go into the pavlovas, while 3 of the egg yolks will go into the curd. The remaining egg yolk can be refrigerated and used in another recipe.

FAQs

Do I need to add the cornstarch? Yes, the cornstarch is vital in stabilizing the egg whites and helps to reduce the chance of the meringues weeping. I do not recommend omitting it or substituting in a different ingredient.

Can I add the sugar all at once? No, I do not recommend adding it all at once. Adding it gradually, one tablespoon at a time, allows it to dissolve more easily into the egg whites and prevents a grainy-textured meringue.

What if my pavlovas crack? It’s most likely due to them cooling down too fast, which is why I recommend allowing them to cool down completely in the oven. Whether they crack or not, they will still be delicious!

Recommended Products

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• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
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  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 104mgSodium: 74mgCarbohydrates: 67gFiber: 1gSugar: 63gProtein: 6g

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