Recipe: Chocolate raspberry pavlova

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A pavlova is one of my favorite desserts for Christmas as they are light after a heavy main course. Pavlovas typically consist of a meringue base with a layer of cream and a topping of fresh fruit. This dessert was originally designed for the great ballerina Anna Pavlova. It is light, fresh and still sweet and a real crowd pleaser, just like the ballerina. A pavlova should be crisp on the outside and still a tiny bit moist and gooey on the inside. In this one, the chocolate chunks inside are a nice addition that give the meringue an extra bite. The raspberries create a fresh contrast with the chocolate base. Secretly, putting some fruit on top makes me feel like it is a little bit healthy. Even though it’s not.

What do you need to make the pavlova?
For the chocolate meringue:

6 large egg whites
300 grams caster sugar
3 tablespoons cocoa powder (sieved)
1 teaspoon vinegar
50 grams dark chocolate (finely chopped)

For the topping:
500 ml whipped cream
1 teaspoon vanilla extract
500 grams raspberries
3 tablespoons dark chocolate (coarsely grated)

How to prepare a pavlova:

1: Preheat the oven to 180 degrees Celcius and line a baking tray with baking parchment.
2: Beat the egg whites until satiny
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peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
Sprinkle the cocoa, vinegar and the chopped chocolate on top of it. Then fold everything until the cocoa is mixed in.
3: Create a circle of approximately 23 cm in diameter on the baking parchment, smoothing the sides and top.
4: Place in the oven, then immediately turn the temperature down to 150 degrees Celcius and bake for about 60 to 75 minutes. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre it should be a bit soft and moist.
5:Turn off the oven and open the door slightly, and let the chocolate meringue cool completely.
6: When you’re ready to serve, invert on to a big, flat plate. Whisk the cream with the vanilla untill it is thick but still soft and pile it on top of the meringue. Then scatter over the raspberries.
7: Coarsely grate the chocolate so that you get curls rather than sprinkles and spread it over the cream.

As you remove the pavlova from the oven, it will probably sink in somewhat in the middle. This does create a nice ring to hold the cream in though. I need to mention as well that cutting the pavlova will make it fall apart a bit and it won’t look as pretty anymore. But the taste remains just as good!

Love , Emily

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2 gedachtes over “Recipe: Chocolate raspberry pavlova

  1. Ik ben gek op pavlova. Niet alleen omdat het er zo geweldig feestelijk uitziet maar ook omdat het zo waanzinnig lekker is… Licht zou ik het niet willen noemen hoor, haha. Of ligt dat aan de hoeveelheid slagroom die ik er altijd opdoe? πŸ™‚

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