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Recipe Detail Page
Chocolate Pavlova with Chocolate Cream & Berries
Holiday 2010
Pavlovas are light airy desserts that have different textures that play around in your mouth. With the sweet meringue base and the chocolatey filling that has a note of berries, it’s a great match with a glass of port. Cover and refrigerate for up to one day. As the pavlova sits in the refrigerator the meringue becomes softer on the outside. Use the chocolate cream for other desserts, in parfaits or simply serve with shortbread and berries.
Makes 12 servings
4 egg whites
1/4 tsp (1 mL) cream of tartar
Pinch of salt
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) unsweetened cocoa powder
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) white vinegar
CHOCOLATE CREAM FILLING
1 cup (250 mL) fresh or frozen raspberries, thawed
6 oz (175 g) 70% bittersweet chocolate, chopped
1 cup (250 mL) 35% whipping cream
2 tbsp (25 mL) icing sugar
2 cups (500 mL) fresh raspberries, blackberries or mixed frozen berry blend, thawed slightly
Icing sugar
1 Preheat oven to 275°F (140°F).
2 Beat egg whites in a large bowl, using an electric or stand mixer until frothy. Add cream of tartar and salt; beat until soft peaks form. Whisk sugar and cocoa powder together and gradually add sugar mixture into egg whites while beating; beat until stiff peaks form. Beat in cornstarch and vinegar.
3 Spread mixture onto parchment-paper-lined baking sheet into about a 9-inch (23-cm) round, mounding the edges slightly higher than the centre to form about a 5-inch (12-cm) nest. Bake for about 50 minutes or until crisp on the outside and still soft inside. Remove from oven and let cool completely on pan on rack. Run a large thin spatula under the pavlova to loosen from paper and place on large serving platter.
4 For chocolate cream filling, press raspberries through fine mesh sieve into a bowl (to remove seeds); add chocolate. In a small saucepan or in the microwave heat the cream for about 45 seconds on high or until bubbling. Pour over chocolate raspberry mixture and whisk until chocolate is smooth and melted. Let cool for about 30 minutes or until room temperature and slightly thickened.
5 Using an electric or stand mixer, beat chocolate mixture and icing sugar until thickened and can be mounded on a spoon. Spoon into pavlova nest and sprinkle with berries. Dust with icing sugar if desired.
Makes 12 servings
