Description
This Chocolate Pavlova dessert is the perfect combination of sweet and decadent flavors thanks to the souffle style base, chocolate cream filling and fresh summer fruit topping.
Ingredients
114 grams / 3 large or 5 small egg whites, room temperature
200 grams / 1 cup superfine/caster sugar
2 tablespoons boiling water
1 teaspoon vinegar
28 grams / 1/4 cup cocoa powder, sifted
250 mililiters / 1 cup heavy cream
14 grams / 2 tablespoons cocoa powder, sifted
140 grams / 1 cup fresh strawberries
140 grams / 1 cup fresh cherries, whole
Instructions
- Preheat the oven to 140ºC/280F and line a baking tray with greaseproof paper.
- Place the sugar, boiling water, vinegar and egg whites in a clean bowl and beat on medium until the meringue is stiff and holds its shape when you pull the beater away, approximately 12 minutes with a hand beater.
- Add the cocoa powder and fold in carefully until combined.
- Spoon the meringue onto your greased tray and shape carefully into whichever pavlova shape you prefer with an offset spatula or the back of a spoon.
- Place in the oven and bake for 30 minutes before turning the temperature down to 120ºC/265F and bake for a further 45 minutes.
- Turn the oven off and allow to cool completely, minimum 2 hours before removing.
- Whip the cream until soft peaks form than gently fold in the cocoa powder.
- Spoon on top of your meringue and spread evenly.
- Take half of the cherries and strawberries and half, removing pits and scatter over the cream.
- Top the remaining whole fruit over the cream.
- Slice and serve immediately.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 241 calories
Keywords: pavlova, chocolate souffle, gluten free cake