chocolate strawberry pavlova
a pavlova is not complicating: it's simply a baked meringue base topped with cream and fruit. of course, it's your call when it comes to flavouring the meringue, choosing the cream and fruit to use. this is my adaptation of nigella's chocolate raspberry pavlova, because i just don't get raspberries at ntuc. this was also easy to make; the night before you want to serve it, bake the meringue before going to sleep, leave it to cool in the oven overnight, and the next day you can assemble the pav in less than an hour.
this starts off easily enough. sugar, egg whites, cocoa. i didn't use the vinegar stipulated in the recipe, because i didn't have it. i think it's just to help stabilise the foam when you whip the egg whites.
used my electric mixer to whip up the meringue. i think it would be crazy to manually whip it with a hand whisk - i've tried whipping one egg white. this is three, and to whip three by hand is to stand a few steps away from madness.
folding in the cocoa. as you can see, chocolate always prevails.
then i piled the chocolate meringue onto a baking sheet, smoothed it into a disc, and baked it in a low oven. this makes the meringue slowly dry out to give a crispy crackliness. but you don't want it to dry out completely; the centre must still have the squidginess of marshmallow.
ok so i baked the meringue last night. this morning i assembled the pav. inverted the meringue disc onto a serving plate. i love how the pale crust cracks randomly to reveal the darker, softer interior.
strawberries and whipped cream. ntuc doesn't sell double cream, so i used whipping cream, which just doesn't have that much-needed fatness in taste. again, i used my electric mixer to whip the cream, though doing this by hand wouldn't kill. (but i hesitate to exercise my arm early in the morning. besides, my electric mixer was still out in the kitchen from last night.) if you want, you can make other types of cream, like chantilly cream, to use as the topping.
voila! a pretty pavlova. chocolate meringue base, piled on with whipped cream, studded with strawberries. truly, forever summer.
this starts off easily enough. sugar, egg whites, cocoa. i didn't use the vinegar stipulated in the recipe, because i didn't have it. i think it's just to help stabilise the foam when you whip the egg whites.
used my electric mixer to whip up the meringue. i think it would be crazy to manually whip it with a hand whisk - i've tried whipping one egg white. this is three, and to whip three by hand is to stand a few steps away from madness.
folding in the cocoa. as you can see, chocolate always prevails.
then i piled the chocolate meringue onto a baking sheet, smoothed it into a disc, and baked it in a low oven. this makes the meringue slowly dry out to give a crispy crackliness. but you don't want it to dry out completely; the centre must still have the squidginess of marshmallow.
ok so i baked the meringue last night. this morning i assembled the pav. inverted the meringue disc onto a serving plate. i love how the pale crust cracks randomly to reveal the darker, softer interior.
strawberries and whipped cream. ntuc doesn't sell double cream, so i used whipping cream, which just doesn't have that much-needed fatness in taste. again, i used my electric mixer to whip the cream, though doing this by hand wouldn't kill. (but i hesitate to exercise my arm early in the morning. besides, my electric mixer was still out in the kitchen from last night.) if you want, you can make other types of cream, like chantilly cream, to use as the topping.
voila! a pretty pavlova. chocolate meringue base, piled on with whipped cream, studded with strawberries. truly, forever summer.
posted by ivan at 9:02 AM
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