FOOD
Swirled Chocolate Pavlova with Fresh Berries
SAVE THE PLANET! - it's the only one with chocolate.
FOOD
Swirled Chocolate Pavlova with Fresh Berries
SAVE THE PLANET! - it's the only one with chocolate.
Ingredients
Pavlova
- 1/2 cup finely chopped semisweet chocolate
- 4 large egg whites
- Pinch of salt
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Berry Topping
- 2 cups mixed berries
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 1 teaspoon lemon juice
Chocolate Bark
- 1/2 cup finely chopped dark chocolate
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 teaspoon vanilla extract
Steps
Pavlova
- Preheat oven to 300 degrees.
- On 2 separate pieces of parchment paper, use a pencil to draw four 4-inch circles. You should have 8 circles total. Turn papers upside down.
- Melt chocolate in the microwave for 1 minute, stirring every 15 seconds until melted. Leave to cool while you prepare the meringue.
- In a large bowl, add egg whites and salt.
- Whisk on high speed until stiff peaks form.
- Slowly add the sugar in 3 to 4 batches.
- Add in the cornstarch, lemon juice and vanilla.
- Whisk until the meringue is thick and glossy.
- Take a heaping tablespoon of pavlova mixture at a time, and place 4 piles on each tray.
- Drizzle a little melted chocolate over each with a teaspoon, and use a toothpick or butter knife to swirl the chocolate gently to make a circular shape.
- Take another spoonful of meringue and add to the top of each circle.
- Drizzle over more chocolate, then swirl to spread the mixture past the markings to make approximately 4-inch wide circles.
- Use a spoon to make a slight dip in the center of each for the filling.
- Transfer sheets to the oven and bake for 5 minutes.
- Lower the heat to 250 degrees and bake for 40 to 45 minutes until the pavlovas are dry to the touch.
- Keep pavlovas on the parchment and place on cooling racks. When cooled, place them on a tray in the fridge until completely cold. Peel off the paper and store in airtight containers in refrigerator until needed. They will keep up to 3 days without filling.
- To assemble, place pavlovas on a plate and spoon a few spoonfuls of the cream into the center of each.
- Top with the berries in their syrup, followed by the chocolate shards.
- Dust with powdered sugar before serving.
Berry Topping
- In a small saucepan, add mixed berries, sugar, vanilla extract, lemon zest and lemon juice.
- Heat over medium-high heat, stirring to dissolve the sugar.
- Cook until the berries just start to burst. Strain berries, reserving the juice.
- Transfer juice back to the saucepan and simmer for 5 more minutes until slightly thickened.
Chocolate Bark
- In a small heatproof bowl, add the chopped dark chocolate and microwave in 15-second intervals, stirring each time.
- Place a large sheet of wax paper on a flat surface.
- Using a spatula, spread the melted chocolate very thinly over the wax paper, leaving the edges free.
- Top with a second sheet of wax paper and smooth the top.
- Roll wax paper and place on a baking sheet.
- Chill for 2 hours.
- Once completely cool, unroll the wax paper, breaking the chocolate into pieces.
- Remove the top sheet of wax paper and carefully move the shards aside.
- Keep cool in an airtight container if using later.
Whipped Cream
- In a large mixing bowl, whisk the cream until soft peaks form.
- Add powdered sugar and vanilla and beat to combine.