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.
2tablespoonscocoa powdersifted (I used Hershey's Special Dark)
1/4cupmini chocolate chips
any berries of your choice
1 1/2cupsheavy cream
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 slightly (I used 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.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Double Chocolate Pavlova https://www.epicuricloud.com/?p=1144 February 3, 2015