As it often happens now, I publish a recipe which I had never realized or tasted before. The pavlova makes eyes at me for a long time but as usual, I always found other things to cook instead.
And if it’s finally there, it’s a little thanks to Easter. I explain my strange reasoning. We agree, Easter rhymes with chocolate? And well, I don’t know why, I immediately thought about making a chocolate pavlova !! I sometimes find it hard to understand myself, there are so many other options based on chocolate … And then impossible to miss the strawberries that have filled the stalls recently. I am a bit ashamed because at this season, the strawberries are not very “good” and I normally expect the full season before eating, but then I have cracked !!
Result without appeal! Deeply the next pavlova 🙂
Preparation time: 30 min
Time of rest: 3 h
Cooking time: 1 h 10
For the meringue
– 4 egg whites
– 110 g of caster sugar
– 110 g of icing sugar
– 1 teaspoon of balsamic vinegar
– 1 tbsp of starch of corn
– 2 tbsp of drinking chocolate
For the whipped cream:
– 20 cl of single cream (30 % of fat)
– 50 g of mascarpone
– 20 g of icing sugar
– 1 punnet of strawberry
– 2 in 3 pieces of chocolate
Place the cream, bowl and whip which you will use to mount the whipped cream 15 to 30 min in the freezer before you realize it.
Working with eggs at ambient temperatures. Start by preparing meringues. If this is not done, separate the whites from the yolks being careful that there is no yellow in the whites. Beat the egg whites in snow, when they start to foam, pour half of the caster sugar, continue beating and pour remaining when whites start to be firm. When they are firm, add the icing sugar and beat for a few moments until the sugar is well absorbed.
Sieve the chocolate powder and the cornstarch and pour over the meringue. Also add the vinegar and mix gently with a maryse until having a homogeneous preparation.
Pour the meringue on a baking sheet covered with parchment paper, making sure to have a thickness of about 4 – 5 cm. Dig slightly in the center to form a nest. Bake for 1 h at 110 ° C. You will get a crisp meringue on the outside and fondant on the inside. Once cooked, let the pavlova totally cool in the oven off leaving the door open.
Prepare whipped cream just before drawing. Whisk the cold cream with mascarpone with an electric mixer increasing the speed as one goes along if you have the opportunity until the cream is firm. Once firm, add the icing sugar and beat again for a few moments. Reserve in the refrigerator for a few minutes if necessary while waiting to set the pavlova.
Cut the strawberries roughly. Prepare chocolate shavings by cutting it on the side of the shelf using a steward. Take the meringue, pour the whipped cream on top and let the meringue appear on the sides. Add strawberries and chips.
Attention, the pavlova does not keep long, I hope you are greedy 🙂
Let’s cook 😉