Ooo la la… Saturday just got a whole lot sexier with this Chocolate Pavlova topped with strawberries and chantily cream. Enjoy
Ingredients For the chocolate pavlova: 4 large egg whites ¼ teaspoon lemon juice 200g castor sugar 1 teaspoon of white vinegar ½ teaspoon vanilla extract 1 teaspoon corn flour 2 tablespoon cocoa powder For the chantilly cream: 1 cup whipping cream 1 tablepoon castor sugar 1 teaspoon of vanilla essence To Garnish: 1 punnet strawberries 15g dark chocolate, roughly chopped
Method For the chocolate pavlova 1 Preheat the oven to 150 degrees C and line a baking tray with baking paper. 2 In a large glass or steal bowl, use the whisk attachment of your electric beater and whisk together the egg whites and lemon juice, then slowly add the sugar a tablespoon at a time whilst continuing to whisk. Once the mixture has reached stiff peak, add the vanilla extract and vinegar and whisk to combine. Sift the cocoa powder and corn flour on top of the mixture and using a rubber spatula, fold in the dry ingredients. 3 Gently pile the meringue mixture onto the baking paper and shape it into a circle with high sides, and smooth the egdes. 4 Place the oven tray into the oven and immediately reduce the oven to 120 degrees C. 5 Bake the Pavlova for about 60- 75 min or until the outside is dry. Turn the oven off and leave the oven door slightly ajar and let the pavlova cool completely in the oven. For the chantilly cream Whisk together the whipping cream, castor sugar and vanilla essence to a stiff peak and set aside until assembling. For the garnish Wash and cut the leaves off your strawberries. Set-aside until assembling. To assemble Cover the top of your pavlova with the Chantilly cream and smooth it off. Place your strawberries on top of the cream. Sprinkle the top of your pavlova with the chopped dark chocolate and enjoy.