Making Chocolate Pavlova with Strawberries

[I wonder if anyone gets the tagline] I am now nearing the end of my internal medicine rotation and approaching the post-test date (t-6 days!) so there will be no posts this weekend. Instead I thought I’d put this up (while brushing up on dyspepsia) and call this a social experiment of some sort. It’s a more indulgent take on the ballerina Anna-Pavlova inspired dessert, with the addition of cocoa powder and dark chocolate splinters, courtesy of the lovely Nigella Lawson’s Forever Summer series.

CHOCOLATE PAVLOVA with STRAWBERRIES ( adapted from Nigella Lawson’s recipe ) :

I halved the amount of ingredients on the original recipe (except for the cocoa powder and vinegar) for the simple reason that I wasn’t planning to serve this to 10 people.

CHOCOLATE PAVLOVA:

[ 4 egg whites (my eggs were small. 3 if large) + 1 cup of caster sugar + 3 tablespoons unsweetened cocoa powder + 1 teaspoon balsamic vinegar + 1 ounce dark chocolate, finely chopped ]

TOPPING:

[ 1 cup heavy cream, whipped + 2 cups strawberries (or raspberries) + 1 ounce dark chocolate ]

Prepare the pan: Preheat the oven to 150 degrees Celsius and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, then flip the paper over so the pavlova won’t touch the pencil mark (you’ll still be able to see the circle).

Make the meringue:

Beat the egg whites with a mixer until soft peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Add the vinegar, sift the cocoa powder in and add in the chopped dark chocolate. Gently fold into the meringue.

Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

Place in the 150 degrees Celsius oven for 1 minute, then immediately turn the temperature down to 120 degrees Celsius.

This makes sure that the outside of the meringue crisps up and will not loose its shape.

Cook for 1 to 1 1/4 hours. When it’s ready, it should look crisp and dry on top, but when you prod the center it will still be gooey and soft.

Turn off the oven and open the door slightly; let the pavlova completely in the oven. When you’re ready to serve, transfer onto a big plate and peel off the parchment.

When the pavlova cools, spread the whipped heavy cream on top.

Then get some dark chocolate…

and some fresh strawberries (or raspberries).

Halve and scatter the strawberries (or raspberries). Coarsely grate the dark chocolate on top of the strawberries and sprinkle on a handful of chopped pistachio (optional).

CHOCOLATE PAVLOVA ( adapted from Nigella Lawson’s recipe ):

TOPPING:

[ 1 cup heavy cream, whipped + 2 cups strawberries (or raspberries) + 1 ounce dark chocolate ]

Prepare the pan:

Preheat the oven to 150 degrees Celsius and line a baking sheet with parchment.

Draw a 9-inch-diameter circle on the paper with a pencil, then flip the paper over so the pavlova won’t touch the pencil mark (you’ll still be able to see the circle).

Make the meringue:

Beat the egg whites with a mixer until soft peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Add the vinegar, sift the cocoa powder in and add in the chopped dark chocolate. Gently fold into the meringue.

Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

Place in the 150 degrees Celsius oven for 1 minute, then immediately turn the temperature down to 120 degrees Celsius.

This makes sure that the outside of the meringue crisps up and will not loose its shape.

Cook for 1 to 1 1/4 hours. When it’s ready, it should look crisp and dry on top, but when you prod the center it will still be gooey and soft.

Turn off the oven and open the door slightly; let the pavlova completely in the oven. When you’re ready to serve, transfer onto a big plate and peel off the parchment.

When the pavlova cools, spread the whipped heavy cream on top.

Then get some dark chocolate and some fresh strawberries (or raspberries).

Halve and scatter the strawberries (or raspberries). Coarsely grate the dark chocolate on top of the strawberries and sprinkle on a handful of chopped pistachio (optional).