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Chocolate Pavlova
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Servings:
10 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
30 minutes
Cook Time:
1 hour, 30 minutes
Cooling Time:
4 hours
Total Time:
6 hours
Course:
Dessert
Christmas Recipes
Keywords:
chocolate
Christmas
RASPBERRY
pavlova
raspberries
🧂 Ingredients
8
egg whites
double the weight of the egg whites in
sugar
2 tsp
lime juice
2 tsp
cornstarch
10 tbsp
cocoa powder
100% cacao
250 ml
whipping cream
(cold)
2 tbsp
icing sugar
250 g
raspberries
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Instructions
1
Put the egg whites and sugar in the bowl you’ll use to whip them up later.
2
Place the bowl in a bain marie on medium heat without the water touching the
base of the bowl.
3
Use a whisk to move the egg whites every couple of minutes, trying also to
scrape the sides of the bowl.
4
Remove it from the heat when you put your finger inside and don't feel any
granules of sugar left. Be particularly careful to check the bottom of the bowl.
Alternatively, if you have a food thermometer, check that the temperature has
reached 79°C/174°F, this is the most precise way to do it.
5
Beat on high speed until the egg whites come to room temperature.
6
Add the lime juice and mix. Then add the cornstarch and cocoa powder and mix
into the egg whites.
7
Draw a circle at the back of baking paper using a pencil that is a bit smaller
to the plate or cake stand you’ll be using later to present it in. This will
help you to stay within that diameter.
8
Stick the tips of the paper to the baking tray using a bit of the meringue.
9
Put the meringue at the centre of the circle you drew and spread it around using
a spoon, forming a center at the centre as you go. Check out the video for
further reference.
10
You can leave it like this for a rustic look or go around with a spatula to
flatten it and then use the tip to add some texture.
11
Take to a preheated oven at 100°C/210°F for 1.5 hours.
12
Leave to cool down inside the oven to prevent cracking (some cracking is
completely normal). This will take 4-6 hours.
13
Whip up the cream just with the icing sugar until you have a nice, soft texture.
Do this right before serving.
14
Put the cream in the Pavlova's cavity and top with raspberries. I also finished
it by dusting some extra icing sugar.
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