Chocolate Pavlova with Strawberries and Raspberries
Like a regular pavlova but oh so much better, this chocolate infused creation is a real show-stopper. Perfect for entertaining, your guests will be blown away when you bring it to the table...
Based on a Nigella recipe (the Queen of Pavlovas), this works every time. Crisp on the outside, gooey in the middle, rich with chocolate and cream and topped with sweet yet sour berries - the perfect flavour combination!
Chocolate Pavlova with Strawberries and Raspberries
3 large egg whites
150g caster sugar
2 tbsp cocoa powder, sieved
1 tsp balsamic vinegar
25g dark chocolate, finely chopped
For the topping:
250ml double cream
150g raspberries
30g dark chocolate, coarsely grated
Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment.
Beat the egg whites until peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Dollop on to a baking sheet in a fat circle and place in the oven.
Cook for between 45 minutes and an hour. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries. Coarsely grate the chocolate over the top and serve.
Based on a Nigella recipe (the Queen of Pavlovas), this works every time. Crisp on the outside, gooey in the middle, rich with chocolate and cream and topped with sweet yet sour berries - the perfect flavour combination!
Chocolate Pavlova with Strawberries and Raspberries
3 large egg whites 150g caster sugar
2 tbsp cocoa powder, sieved
1 tsp balsamic vinegar
25g dark chocolate, finely chopped
For the topping:
250ml double cream
150g raspberries
30g dark chocolate, coarsely grated
Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment.
Beat the egg whites until peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Dollop on to a baking sheet in a fat circle and place in the oven.
Cook for between 45 minutes and an hour. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries. Coarsely grate the chocolate over the top and serve.
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