Chocolate pavlova

By admin
10 August 2014

The texture of the marbled meringue base contrasts beautifully with the filling.

Serves 4-6 Preparation time: 20-25 min Baking time: 1 hour Cooling time: 2-3 hours or overnight

MERINGUE BASE

  • 6 extra-large egg whites
  • 2 ml (½ t) salt
  • 450 ml caster sugar
  • 20 ml (4 t) white vinegar
  • 25 ml (5 t) cornflour
  • 100 ml cocoa powder

FILLING

  • chocolate custard (see tip below)
  • fresh fruit in season
  • fresh mint
  • chocolate, roughly chopped
  • fudge shavings
  • icing sugar

1. Meringue base: Preheat the oven to 140 °C and line a large baking sheet with baking paper.

2. Whisk together the egg whites and salt in a large mixing bowl until soft peaks form.

3. Beating continuously, whisk in the caster sugar by the spoonful. Continue whiskingfor 10 minutes or until the mixture is stiff, white and shiny.

4. Carefully fold in the vinegar and cornflour.

5. Spoon half the meringue mixture onto the baking sheet and, using the back of a spoon, shape it into a large circle. 6. Sift the cocoa powder into the other half of the meringue and mix carefully. Spoon on top of the white meringue and mix gently. 7. Bake the meringue for about 1 hour, switch off the oven and leave to cool completely in the oven. 8 Peel off the paper and transfer the meringue to a plate. 9. Filling Top the meringue base with chocolate custard, fruit, mint and chopped chocolate. Sprinkle with fudge shavings and dust with icing sugar. TIP: Make the custard with custard powder, following the instructions on the packaging, and add sifted cocoa powder to the dry ingredients. Or stir melted dark chocolate into the completed custard.

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