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Chocolate Pavlova with Fruit


chocolate pavlova with fruit
 

/ serves 8

  • 4 extra-large egg whites
  • pinch of kosher salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white balsamic vinegar
  • ½ teaspoon pure vanilla extract
  • chocolate whipped cream (see recipe)
  • 1 pint fresh raspberries
  • 1 pint fresh strawberries, hulled and sliced
  • ½ pint fresh blueberries
  • 2 navel oranges, supremed
  • small block semi-sweet chocolate
    (for shaving)

1. Preheat oven to 180 degrees F. 2. Place a sheet of parchment paper on a sheet pan. 3. Place the egg whites and salt into the bowl of an electric mixer and fix whisk attachment. Beat whites on high until firm, about 1 minute. Slowly add the sugar, with mixer still on high, until whites make firm peaks, about 2-3 minutes. 4. Remove the bowl from mixer and sift cornstarch over whites. Pour in vinegar and vanilla, and fold in gently with spatula.  Using same spatula, place small circles of meringue on parchment.  Each circle should be 4 inches in diameter and about 2 inches tall. Smooth flat on top.  5. Bake for 1 ½ hours. Turn off oven, but do not open door.  Let cool for another hour inside oven. 6. In a blender, puree ½ of the pint of raspberries with ½ of the pint of strawberries. Toss all remaining fruit with puree.7. Remove cooled meringue disks and cover with chocolate whipped cream. Place fruit mixture on whipped cream. Shave semi-sweet chocolate over the top.

Chocolate Whipped Cream

  • 1 cup heavy cream
  • ½ teaspoon pure vanilla extract
  • 1⁄3 cup confectioners’ sugar
  • 4 tablespoons cocoa powder
  • Combine heavy cream and vanilla into bowl for an electric mixer, fixed with whisk attachment. Add sifted confectioners’ sugar and cocoa powder. Beat until firm.

 

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