Find more recipes at farmersgirlkitchen.co.uk
Chocolate Berry Pavlova
Crisp chocolate meringue, brushed with melted chocolate and topped with whipped cream and a berry compote.
Ingredients
- 4 eggs
- 1 pinch salt
- 280 grams caster sugar
- 1 teaspoon cornflour
- 1 teaspoon cocoa powder
- 1 teaspoon vanilla essence
- 1 teaspoon white wine vinegar
- 500 grams fresh or frozen mixed berries I used frozen blackcurrants and redcurrants and raspberries
- 50 grams dark chocolate semi sweet
- 425 millilitres double cream
- 1 tablespoon Icing sugar (optional) for dusting
Instructions
Make the meringue
- Preheat the oven to 140℃ (275℉), gas 1 and line a flat baking sheet with baking parchment.
- Carefully separate the yolks from the white of 4 eggs.
- Carefully separate the yolks from the white of 4 eggs. Whisk the egg whites with a pinch of salt until stiff, then add 225 grams (1½ cups) of caster sugar one tablespoon at a time, whisking it in well between each addition. The mixture will be very thick and shiny.
- When all the sugar is incorporated add 1 teaspoon of cornflour, 1 teaspoon of cocoa powder, 1 teaspoon of vanilla essence and 1 teaspoon white wine vinegar and whisk well again.
- Pile the mixture onto the lined baking sheet and mould it into a flattish round shape, roughly 20-25cm (8 - 9 inches) across and 4cm (1½ inches) deep. Make a dip in the middle using a metal spoon.
- Cook for 45 minutes, then turn the oven off leaving the pavlova inside until cold, without opening the door.
- Carefully peel off the parchment paper.
Make the berry compote
- Put 500 grams (2¾ cups) fresh or frozen berries into a non-reactive pan with the remaining 55 grams (¼ cup) caster sugar. Warm gently over a low heat, just until the fruit has thawed, trying not to break up the berries.
- Tip into a sieve over a bowl and leave to drain for 15 minutes or so. Pour the juice back into the pan and boil fast, stirring occasionally until it has reduced to a syrupy consistency that just coats the back of the wooden spoon. Leave to cool, it will thicken as it cools.
Assemble the Chocolate Berry Pavlova
- Melt 50 grams (⅓ cup) dark chocolate in a small bowl suspended over a pan of hot water or in 20 second bursts in a microwave.
- Carefully brush the melted chocolate over the top of the pavlova.
- Whip 425 ml ( 2 cups) double or whipping (heavy) cream lightly into soft peaks.
- Spoon the whipped cream into the centre of the pavlova.
- Mix the berries and the sauce together and spoon over the top.
- Decorate the pavlova with chocolate curls, mint leaves or a dusting of icing (powdered) sugar if liked.
- Serve in generous slices.
Nutrition
Calories: 418kcalCarbohydrates: 49gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 142mgSodium: 53mgPotassium: 137mgFiber: 2gSugar: 46gVitamin A: 933IUVitamin C: 2mgCalcium: 55mgIron: 1mg