Are you ready for some RED-HOT LOVE in the kitchen?
I thought so! Well, as you’ll see this recipe brings all that and more!
One of the things I LOVE most to do in the kitchen is to conquer. No, I’m not talking Game of Thrones type conquering; I’m talking about dominating your fears in the kitchen. Recipes, techniques, equipment you’ve never used before can be intimidating. I LOVE the feeling when you go outside your arsenal of “comfortable” and conquer something new! It makes me feel like Daenerys Targaryen walking through RED-HOT fire!
Something I was intimidated to try is called a Pavlova – just the name made it sounds all kinds of fancy pants. Then I saw one made on the Food Network and it didn’t look so hard. It seemed a perfect recipe to use my new best friend in the kitchen – my brand spanking new RED-HOT KitchenAid Stand Mixer. Having used a hand mixer all my life, I have been having so much fun learning all this machine can conquer. In this recipe, it is the master of the egg whites.
The Pavlova is said to have been named for the Russian ballerina Anna Pavlova. The dessert started appearing in Australia and New Zealand after her tours there in the 1920’s. There is much HOT debate between the two countries over who actually originated the recipe.
A Pavlova is a meringue-like base that is crisp and crackly on the outside and marshmallowy on the inside. It starts in a HOT oven, then it gently cools with the oven door propped open. The first one I made was a traditional version topped with lemon curd, whipped cream and berries. Thinking ahead to Valentine’s Day, I created a double chocolate version, in a heart shape that is topped with whipped cream and RED berries. I just LOVE the textures of this Pavlova – it’s crunchy, chewy, creamy and juicy all at once. Hope your Valentine’s Day is RED-HOT and full of LOVE and chocolate!
(From my Balanced Eats column in Main Line Media News)
Make heart shape:
Whip up the Pavlova:
Double Chocolate Pavlova Recipe
Christina Verrelli – epicuricloud.com
1 cup superfine sugar (see Note)
1 tablespoon cornstarch
4 egg whites, room temperature
1/8 teaspoon salt
3 tablespoons cold water
1 teaspoon balsamic vinegar
1 teaspoon vanilla extract
2 tablespoons cocoa powder, sifted (I used Hershey’s Special Dark)
1/4 cup mini chocolate chips
1½ cups heavy cream
3 tablespoons confectioners’ sugar
½ teaspoon vanilla
Berries of your choice
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Fold a 9”x12” piece of paper in half widthwise. Draw a half heart shape starting at the fold. Cut out. Unfold and lay the heart in the center of the parchment and trace with a pencil. Turn the parchment over so the pencil line is on the bottom. Lightly dust the parchment with a little cocoa or cornstarch – this helps prevent sticking. In small bowl, mix together sugar and cornstarch.
Using stand mixer with wire whip or hand mixer (may take a little longer using hand mixer) on medium speed, beat the egg whites and salt to soft peaks (about 4 minutes using stand mixer). Add water and continue to beat until soft peaks form again (about 2 minutes using stand mixer). Add sugar/cornstarch mixture, 1 tablespoon at a time while the mixer is running. Continue to beat until all sugar mixture is blended in and then for 1 minute longer. Add vinegar and vanilla and beat on high for 5 minutes (longer if using hand mixer) or until the mixture is glossy and stiff. Sprinkle the cocoa powder and the chocolate chips over the mixture and gently fold in.
Spoon the mixture onto the shape of the heart marked on the parchment. Smooth the top and sides. It will be about 2-3 inches thick.
Turn the oven down to 300 degrees and place the baking sheet on the center rack. Bake for about 1 hour – 1 hr. 10 min. or until the outside is hard and cracked and the inside looks like chocolatey marshmallow. Turn oven off, prop oven door open with the handle of a wooden spoon and allow it to cool in oven for 1 hour.
When ready to serve, whip cream until slightly thickened, add sugar and vanilla and continue to whip until it holds soft peaks. Spread whipped cream over Pavlova and top with fresh berries.
-You can buy superfine sugar (Domino makes one) or you can make your own by running granulated sugar through the food processor on high for about 30-45 seconds.
-You can make the Pavlova ahead and wrap tightly with plastic wrap or store in an airtight container for about 2 days.
Perfect for Pinterest ⬇(The pin it button not working at the moment - you can use the share button at the bottom of the post to pin.)
Thanks for spending some time in the cloud with me. I hope you love the recipe!
Tina ( :