Baking Desserts Egg HomeCooked Vegetarian

Chocolate-Strawberry Pavlovas

September 14, 2012

Till about 6 months ago, I didn’t have a TV — and it was a conscious choice. But, till then, people never tired of telling me to get one, and topping that list was my sister. You see, there were (sorry, are) these amazing food programmes that appear on television (that I knew nothing about), and she wanted me to watch them. One of the most talked about shows was Nigella’s Kitchen, and I think the first recipe my sister tried was her famous pavlova.

A pavlova is nothing but a meringue, topped with whipped cream and then a tarty fruit like raspberries, strawberries, etc, to cut through the sweetness of the dessert. I’ve been wanting to make meringues since a while now – especially fascinated (as you must’ve gathered from my chocolate mousse and orange sponge cake recipes) with the process of stiffening egg whites. And, I did! I finally made Nigella’s Chocolate-Raspberry Pavlovas, with my own twist!

 

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Chocolate-Strawberry Pavlovas
A definite party pleaser...
Cuisine australian
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Cuisine australian
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven at 180 degrees C and line a tray with baking paper. 
  2. Whip the egg whites till you get soft peaks, then rain in the sugar a little at a time till the peaks stiffen up.
  3. Now, fold in the chopped up dark chocolate, vinegar and cocoa powder till well integrated. 
  4. Place this in the form of a big dollop onto the baking paper and smoothen the top and sides for a reasonably good shape. 
  5. Pop the meringue into the oven and reduce the temperature to 150 degrees and bake for around an hour to an hour fifteen minutes. 
  6. You’ll know it’s done when the periphery of the meringue is crusty and the middle portion’s soft.
  7. Once that’s done, let the meringue cool down completely. 
  8. In the meanwhile, macerate the strawberries with the 1 tbsp of sugar and lemon zest. Let it rest for a while and mash together.
  9. Now, whip the cream till soft peaks form and slowly fold in a little of the strawberry pulp for the perfect balance of sweet and tart. 
  10. You can serve this in cups like I did, or spread it over the top of the meringue and cut. Garnish with pretty chocolate shavings, and enjoy!
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