Sep 24 2026
Restaurants›Eliot & Vine›Chocolate Bavarois, Dark Chocolate Bark, Pavlova, Raspberry Anglaise Recipe

Chocolate Bavarois, Dark Chocolate Bark, Pavlova, Raspberry Anglaise Recipe

Inspired by Eliot & Vine
Time3h
Serves6

Rich chocolate bavarois paired with dark chocolate bark, pavlova, and raspberry anglaise.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chocolate Bavarois

Dark Chocolate Bark

Pavlova

Raspberry Anglaise

Method

Chocolate Bavarois

  1. 1

    Prepare Gelatin

    Soak the gelatin sheets in cold water for about 5 minutes until soft.

  2. 2

    Melt Chocolate

    In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth and let cool slightly.

  3. 3

    Make Custard

    In a saucepan, whisk together egg yolks, sugar, and vanilla extract. Add 100 ml of heavy cream and heat gently until thickened. Remove from heat and stir in the gelatin, then mix with the melted chocolate.

  4. 4

    Whip Cream

    In a separate bowl, whip the remaining heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.

  5. 5

    Set Bavarois

    Pour the mixture into molds and refrigerate for at least 4 hours until set.

Dark Chocolate Bark

  1. 6

    Melt Chocolate

    Melt the dark chocolate in a heatproof bowl over simmering water.

  2. 7

    Add Toppings

    Stir in the nuts and spread the melted chocolate onto a parchment-lined baking sheet.

  3. 8

    Sprinkle Salt and Cool

    Sprinkle with sea salt and let cool completely before breaking into pieces.

Pavlova

  1. 9

    Preheat Oven

    Preheat your oven to 120°C (250°F).

  2. 10

    Whip Egg Whites

    In a clean bowl, whip the egg whites until soft peaks form.

  3. 11

    Add Sugar Slowly

    Gradually add the sugar, continuing to whip until the mixture is glossy and stiff peaks form.

  4. 12

    Add Vinegar and Cornstarch

    Gently fold in vinegar and cornstarch.

  5. 13

    Shape and Bake

    Spread the meringue onto a parchment-lined baking sheet in a circular shape and bake for 1 hour. Turn off the oven and let it cool inside.

Raspberry Anglaise

  1. 14

    Prepare Raspberries

    Blend the fresh raspberries until smooth and strain to remove seeds.

  2. 15

    Make Custard

    In a saucepan, combine heavy cream and half the sugar, bring to a simmer. In a bowl, whisk together egg yolks and the remaining sugar.

  3. 16

    Combine Mixtures

    Gradually add the hot cream to the egg yolks, whisking constantly. Return to the saucepan and cook gently until thickened.

  4. 17

    Add Raspberry Puree

    Remove from heat and stir in the raspberry puree. Let cool before serving.

More from Eliot & Vine