With Easter around the corner, I thought I would share this killer recipe with you. I promise that this is no ordinary pavlova, and will be an unforgettable experience for anyone who wishes to indulge
This pavlova is all about textures; the outside is a melt-in-your-mouth moment, followed by a marshmallow, chewy, chocolate interior. Then there is the satin finish of the cream and a much-welcomed sharpness from the raspberries. I mean really, can it get any better? Chocolate meringue, cream and raspberries… I think I should stop talking now!
6 large eggs, whites only
300g caster sugar
3 tbsp. cocoa powder, sieved
1 tsp. red wine vinegar
80g chopped chocolate
For the topping:
500 ml whipped cream – I prefer it unsweetened as the pavlova is quite sweet
1 flakey chocolate, crumbled
1 Preheat your oven to 180°C.
2 Spray a baking tray with Spray and Cook and then line with tin foil (shiny side down). Make sure you spray the tin foil very well.
3 In your mixer, or with a hand beater, beat the egg whites until stiff peaks form. This process takes approximately 4 – 5 minutes.
4 Add the caster sugar – one tablespoon at a time – mixing continuously. You will notice the egg white mixture getting shiny and thicker.
5 Once all the caster sugar is mixed in, add the sieved cocoa powder, vinegar and chopped chocolate and gently fold in until just combined.
6 Mound the mixture into a wide circle on the baking tray and smooth out so that you have a disk shape approximately 23cm wide. Leave space as the meringue will expand as it cooks.
7 Place in the centre of the oven and immediately turn the oven down to 150°C.
8 Cook for 1 hour and 10 minutes, or until the top is crisp and center has a gooey interior.
9 Once cooked, turn your oven off and leave the meringue in the oven with the oven door slightly open until cooled, this takes about an hour.
10 Once cooled, invert the meringue on to a big plate and gently peel off the foil.
11 Slather the whipped cream on top, add the raspberries and sprinkle the whole disc with crushed chocolate.
12 Serve immediately
• This meringue is very delicate, so be gentle. If it cracks or breaks don’t worry, you can cover it all up with cream!
• If you prefer make two disks and then sandwich them together with cream.
• If you are nervous separating eggs, crack them all into a big bowl and scoop out the yolk with you hands. This works provided the egg doesn’t break when you crack it.
• Top the pavlova with a dusting of finely ground coffee.