LF Chocolate Pavlova

Method

METHOD

1. Preheat the oven to 140º C (275F), Gas Mark 1. Draw a 23 cm (9 inch) circle on non-stick paper as a guide and place on a flat baking tray.

2. Whisk the egg whites with the salt in a large clean bowl, either by hand or with a hand-held electric mixer, until very stiff and then gradually whisk in the sugar. Whisk until it forms stiff peaks – this takes about 3-4 minutes. Gradually fold in the cocoa powder, then the vanilla extract and the vinegar.

3. Spread the meringue mixture over the circle on the non-stick paper and bake in the preheated oven for 1 hour, until firm. Turn off the oven and leave the meringue in for another 30 minutes with the door closed. Leave the meringue to cool and then very carefully peel off the baking paper from the bottom. Place the pavlova on a serving plate.

4. Meanwhile, put the chocolate and 100ml (3.5 fl oz) of the double cream in a heatproof bowl and place over a pan of simmering water (making sure the bowl doesn’t touch the water). Melt the chocolate and cream together, stirring until smooth. Leave to cool down to room temperature.

5. Whip the remaining cream and spoon over the meringue. Drizzle the chocolate sauce over the top and then use a skewer or the handle of a teaspoon to swirl and marble the chocolate through the cream.

From ‘The way I cook for family and friends’ pg. 45

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Ingredients

Prep time:

Cook time:

Serves: 5

  • 4 egg whites

  • a pinch of salt

  • 200g (7oz) caster sugar

  • 2tbsp cocoa powder, sifted

  • 1tsp vanilla extract

  • 1tsp malt vinegar

  • 200g (7oz) dark chocolate, chopped

  • 400ml (14fl oz) double cream