Chocolate Berry Pavlova
“The best way to improve a pavlova is to make it chocolate flavoured!”
Chocolate Berry Pavlova
Photos aren’t the best as I didn’t think I would blog it. It is the first time I’ve ever tried making a pavlova from scratch. Once I took it out of the oven after it had cooled, it had sunk and it looked like a giant biscuit… so Hamsely described it.
Luckily cream covered the massive crater, and I used thawed out mixed frozen berries, which cost $5, instead of spending $30 on fresh berries…. cos I ain’t that rich!
The results were crispy on the outside, and for the most part, marshmallowy on the inside. I need to perfect cooking the base so there are no sunken cavities. It was still a delicious success though! The chocolate chips in the pavlova are fantastic added bonus
Nigella’s Chocolate Raspberry Pavlova
Chocolate Meringue Base
6 egg whites
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
50g dark chocolate, finely chopped
For the Topping
500ml double cream
2-3 tablespoons coarsely grated dark chocolate
1. Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.
2. Beat the egg whites until satiny 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. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for about one to one and a quarter hours. 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.
3. 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 raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.