Post by SeaDragon on Dec 10, 2017 19:37:52 GMT 10
Chocolate Pavlova
Recipe from GMA with Bert Newton
AS PREPARED BY BARRY VERA 10/12/04
Serves 8
I love pavlova but it needs to be chewy in the centre, so each mouthful lasts a bit longer. You can use many different fruits for the topping, depending on what is as its best.
Ingredients:
For the meringue:
6 egg whites
250g caster sugar
4 teaspoons cocoa powder
60g good quality dark chocolate, grated
1 teaspoon balsamic vinegar
For the topping:
300ml whipping cream
300ml mascarpone
100g caster sugar
3 punnets strawberries, raspberries or blackberries
Dark chocolate for decorating
Method:
Preheat the oven to 170°C / gas 3 and line a flat baking sheet with baking paper.
Whisk the egg whites until they start to form silky peaks.
Then slowly add the caster sugar. The whites will start to firm up to a shiny meringue.
Gently fold the cocoa, grated chocolate and balsamic vinegar.
Spoon the mixture onto the baking paper to form a circle about 20cm across.
Smooth the top and the edges.
Place in the oven and immediately turn the temperature down to 150°C / gas 2.
Cook for 1-1½ hours. The meringue should be crisp and soft and sticky in the centre.
To make the topping, whisk the cream, mascarpone and sugar together until the mixture forms soft peaks.
Invert the meringue on to a flat plate.
Spread the cream mixture evenly over the meringue and scatter over the fruit.
Grate the chocolate over the top and serve.
Recipe from GMA with Bert Newton
AS PREPARED BY BARRY VERA 10/12/04
Serves 8
I love pavlova but it needs to be chewy in the centre, so each mouthful lasts a bit longer. You can use many different fruits for the topping, depending on what is as its best.
Ingredients:
For the meringue:
6 egg whites
250g caster sugar
4 teaspoons cocoa powder
60g good quality dark chocolate, grated
1 teaspoon balsamic vinegar
For the topping:
300ml whipping cream
300ml mascarpone
100g caster sugar
3 punnets strawberries, raspberries or blackberries
Dark chocolate for decorating
Method:
Preheat the oven to 170°C / gas 3 and line a flat baking sheet with baking paper.
Whisk the egg whites until they start to form silky peaks.
Then slowly add the caster sugar. The whites will start to firm up to a shiny meringue.
Gently fold the cocoa, grated chocolate and balsamic vinegar.
Spoon the mixture onto the baking paper to form a circle about 20cm across.
Smooth the top and the edges.
Place in the oven and immediately turn the temperature down to 150°C / gas 2.
Cook for 1-1½ hours. The meringue should be crisp and soft and sticky in the centre.
To make the topping, whisk the cream, mascarpone and sugar together until the mixture forms soft peaks.
Invert the meringue on to a flat plate.
Spread the cream mixture evenly over the meringue and scatter over the fruit.
Grate the chocolate over the top and serve.