Chocolate Pavlova (meringue-based dessert)
This dessert was created by a Kiwi chef who named it after Russian ballet dancer, Ánna Pávlova, during her world tour visit to New Zealand in 1926. Commonly known as the "pav", it is a meringue-based cake with a crispy crust and marsh-mellowly soft inner centre.
Ever since I've started making this chocolate variation over six years ago, it has consistently been a crowd pleaser and have to give credit to Nigella Lawson for this gorgeous creation. Fabulous in both presentation and taste, it is a lovely summer dessert because you can dress it up in seasonal berries and fruits, enjoy!
Pavlova base
6 egg whites
1 1/2 cups sugar
3 tbsp cocoa powder
1 tsp balsamic vinegar
2 oz bittersweet chocolate, finely chopped
Topping
2 cups whipping cream
1/4 cup sugar
1 tbsp vanilla extract
4 cups mixed fruit (I love using berries for this dessert!)
1 oz bittersweet chocolate, grated
1. Pre-heat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
3. Mound on to the lined cookie sheet in a fat circle approximately 9" in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 degrees and cook for 1 hour. When it’s ready, the Pavlova should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the marshmallow centre beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate Pavlova cool completely.
4. When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the sugar and vanilla extract into the whipping cream then pile it on top of the Pavlova. Scatter y0ur choice of fruit over the whipping cream. Coarsely grate the chocolate over the fruit. Serve immediately and get ready to receive loads of compliments for this delectable treat!
Recipe adapted from How to Be a Domestic Goddess
This dessert was created by a Kiwi chef who named it after Russian ballet dancer, Ánna Pávlova, during her world tour visit to New Zealand in 1926. Commonly known as the "pav", it is a meringue-based cake with a crispy crust and marsh-mellowly soft inner centre.
Ever since I've started making this chocolate variation over six years ago, it has consistently been a crowd pleaser and have to give credit to Nigella Lawson for this gorgeous creation. Fabulous in both presentation and taste, it is a lovely summer dessert because you can dress it up in seasonal berries and fruits, enjoy!
Did you know: Pavlova and meringue are very similar in the ingredients and how it is baked but the main difference between Pavlova and meringue is the internal consistency. Pavlova's centre has a softer marshmellow texture, yummy!Ingredients:
Pavlova base
6 egg whites
1 1/2 cups sugar
3 tbsp cocoa powder
1 tsp balsamic vinegar
2 oz bittersweet chocolate, finely chopped
Topping
2 cups whipping cream
1/4 cup sugar
1 tbsp vanilla extract
4 cups mixed fruit (I love using berries for this dessert!)
1 oz bittersweet chocolate, grated
Did you know: The world's largest Pavlova was baked in 2005 by students of New Zealand's Eastern Institute of Technology. The giant "Pavkong" stretched 210 feet and used 5,000 egg whites, 150 kilograms of sugar and 150 litres of cream. Wow!Preparation:
1. Pre-heat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
3. Mound on to the lined cookie sheet in a fat circle approximately 9" in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 degrees and cook for 1 hour. When it’s ready, the Pavlova should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the marshmallow centre beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate Pavlova cool completely.
4. When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the sugar and vanilla extract into the whipping cream then pile it on top of the Pavlova. Scatter y0ur choice of fruit over the whipping cream. Coarsely grate the chocolate over the fruit. Serve immediately and get ready to receive loads of compliments for this delectable treat!
Recipe adapted from How to Be a Domestic Goddess
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