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Chocolate Pavlova

by deb
summerdessert
Yield: Servings: 10Cook: 1 3/4 to 2 hours
Source: http://smittenkitchen.com/2016/09/chocolate-pavlova/

Ingredients

You have 2 of 11
produce
  • ○4 cupsmixed fresh berries(fresh)
protein
  • ○6egg whites(large)
dairy
  • ✓1 1/2 cupsheavy cream
pantry staple
  • ○sea salt
  • ✓1/4 cupcocoa powder(sifted)
  • ○1 teaspoonvanilla extract
  • ○1 teaspoonbalsamic or red wine vinegar
  • ○1 1/2 cupsgranulated sugar
  • ○2 teaspoonsgranulated sugar
other
  • ○1 ouncesemi- or bittersweet chocolate(to finish)
  • ○2 ouncessemi- or bittersweet chocolate(finely chopped)

Instructions

  1. Prepare your pan: Heat your oven to 350 °F. Line your largest baking sheet with a sheet of parchment paper. Draw a 9-inch circle on it with a pencil and flip the paper over so that you can see the line but it won’t get into the pavlova.
  2. Make the meringue: Beat the egg whites with a mixer until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
  3. Sprinkle in the salt, sift the cocoa over the meringue, and add the vinegar and chopped chocolate. Gently fold everything with a rubber spatula until the cocoa is evenly dispersed.
  4. Mound onto your parchment circle, using the circle as a guide. Smooth the top and edges.
  5. Place in the oven, then immediately turn the temperature down to 300 °F. Bake for 1 1/4 to 1 1/2 hours. The pavlova is done when it looks crisp and dry on top but is still soft in the center when you poke it with a skewer.
  6. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside.
  7. To finish: Whip the cream with the sugar and vanilla until soft peaks form. Pile it on top of the meringue and scatter with berries and shaved chocolate.

My notes

This recipe was adapted from Nigella Lawson. The author uses a little more chocolate, added salt, and less sugar.