Tag: pavlovas

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Recipe: Double Chocolate Strawberry Pavlovas 

Summary: The crisp exterior of meringues, the marshallow gooeyness of chocolate within make these Double Chocolate Strawberry Pavlovas a combination made in heaven. Dark chocolate, whipped cream and balsamic strawberries offer a stunning passionate dessert! Adapted minimally from Nigella.com via What Katie Ate 

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes plus cooling time
Ingredients:

• Double Chocolate Meringues/Pavlovas
• 6  egg whites
• 300g raw sugar {or Castor sugar}
• 3tbsp good quality cocoa powder
• 1 tbsp good balsamic vinegar
• 50g dark chocolate (70% cocoa solids), chopped into small pieces
• Topping
• 3 punnets of fresh strawberries
• 2 tbsp good quality balsamic vinegar
• 45g brown sugar
• 1 tbsp Grand Marnier {optional}
• 500ml whipping cream, whipped and sweetened with a 1 tbsp of raw/Castor sugar
• Dark chocolate

Method:

1. Double Chocolate Meringues/Pavlovas
2. Preheat oven to 180˚C
3. Place egg whites in the bowl of a mixer and whisk until soft peaks form.
4. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out.
5. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. It will be a light brown colour.
6. Line 2 large, flat oven trays with baking parchment.
7. Place a 9″ or 10″ dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle to help keep both pavlovas the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you’ll still be able to see the line through the paper. {I made smaller pavs}
8. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. A pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they’ll crisp up and add a bit more interest visually.
9. Place in oven and immediately reduce heat to 140˚C. Bake for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is baking.
10. The pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it’ll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavlova to cool completely inside.
11. Balsamic Strawberries
12. Place strawberries, sugar and balsamic vinegar in a sauce pan, and simmer till the strawberries become a little squishy yet still retain their shape somewhat. Strain the mixture and reserve the strawberries in a bowl. Return the liquid to the pan and reduce it to a thick sauce. Pour over the strawberries and cool completely. Stir through the Grand Marnier if desired or zest of 1 orange. It becomes thick and jam-like. Cool completely.
13. Assemble
14. When the pavlovas are completely cool, place one disc on a serving platter or cake stand and spoon a big wallop of cream on top followed by half the balsamic strawberries, and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the balsamic strawberries  Grate some dark chocolate over and serve immediately.

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