Chocolate Berry Pavlova Recipes

CHOCOLATE BERRY PAVLOVA

Steps:

• Preheat oven to 200 degrees F
• Place a sheet of parchment paper on a sheet pan
• In a medium bowl, sift together cocoa powder and cornstarch; set aside
• Place the egg whites in a bowl of an electric mixer with whisk attachment
• Beat egg whites on high speed until stiff peaks have formed
• Slowly add in sugar and whisk until egg whites are shiny, about 2 minutes
• Remove the bowl from the mixer and gently fold in sifted cocoa powder, cornstarch and vinegar until combined
• Divide the meringue into two for two 6 inch pavlovas or spread all the merinue into one to create a 9 inch pavlova; pile the meringue onto the parchment paper and smooth it to form a circle
• Bake meringue for 1 1/2 hours and then turn off oven and allow the meringue to cool completely in the oven
• Place the meringue on a serving dish and spread whipped cream in the center
• Arrange the raspberries over the whipped cream and garnish with chocolate shavings and powdered sugar
• Sweet Whipped Cream
• In a large bowl of an electric mixer with whisk attachment whisk the whipped cream until it starts to thicken
• Slowly add the sugar and vanilla extract and continue beating until firm
• Use immediately!

MIXED BERRY PAVLOVA

Steps:

• Preheat the oven to 180 degrees F.
• Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
• Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• Sweetened Whipped Cream:
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• Yield: 1 cup
• Triple Raspberry Sauce:
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
• Yield: 2 cups

CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
• Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
• Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
• Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
• Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
• Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
• Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

MICHELLE BESSUDO

Steps:

• Preheat the oven to 200° C (375°F). grease and line 2 cake molds.
• Cream sugar and butter until light and fluffy.
• Add egg yolks, vanilla, and milk. Continue beating.
• Sift flour, baking powder, salt, and cocoa powder.
• Add flour to butter mixture and mix until thoroughly combined
• Divide the batter equally into the two pans.
• Set aside.
• Using clean beaters and a clean bowl whisk egg whites until frothy. Gradually pour in sugar while continuing to whip the egg whites.
• Add vanilla extract
• Continue beating until you have a glossy and stiff meringue
• Divide the meringue in two.
• Spread meringue over the cake batter
• Dust meringue with cocoa powder and marble it into the meringue with the help of a spoon.
• Bake the cakes for 20- 25 min
• Let cool completely and then remove from the baking tin.
• Place cream, sugar, and vanilla in a chilled bowl.
• Beat cream until soft peaks are formed.
• Spread cream over one of the completely cooled cakes. If the cake is warm the vanilla cream will melt.

CHOCOLATE PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
• Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
• Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

CHOCOLATE BERRY PAVLOVA

Steps:

• Preheat oven to 120°C (250°F). Line large baking sheet with parchment paper.
• Whisk together 175 ml(¾ cup) of granulated sugar, brown sugar, and cocoa in medium bowl.
• With electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Add sugar mixture 30 ml (2 Tbsp) at a time, beating until stiff, glossy peaks form.
• Spoon onto prepared baking sheet and spread meringue into 20-cm (8-inch) circle to make "nest" with 2.5 cm (1-inch) high edge. Bake 1½ hours.
• Turn oven off, and let cool in oven two hours. Remove from oven and cool completely on wire rack.
• With electric mixer on medium speed, beat mascarpone, cream cheese, milk, remaining 7 ml (1½ tsp) of granulated sugar, and vanilla in medium bowl until smooth. Spoon into centre of meringue and spread evenly.
• Top with strawberries. Use vegetable peeler to shave chocolate over berries. Cut into 12 wedges. Serve immediately.

CHOCOLATE BERRY PAVLOVA

Steps:

• Preheat oven to 250°F Line a baking sheet with parchment paper.
• In a small bowl, mix together cornstarch and cocoa powder. Set aside.
• In a large bowl, use an electric mixer to beat egg whites and salt on medium-high until they form soft peaks, about 2 minutes.
• With the mixer on low, add vinegar and almond extract. With mixer still running, sprinkle in cornstarch mixture and beat until just incorporated.
• Carefully spoon mixture onto center of prepared baking sheet, using a rubber spatula to gently spread it into about a 12-inch circle about 2-inches thick, with a slight dip in the center. The mixture should resemble a thick hollow bowl,.
• Bake for 1 1/2 hours, then turn the oven off and allow meringue to cool for 1 hour in the oven.
• Once the meringue has cooled and just before serving, make whipped cream. In a large bowl, combine heavy cream, powdered sugar and vanilla extract. Use an electric mixer.
• To assemble pavlova, carefully remove meringue, from parchment paper, and place on a large serving tray or platter.
• Mound whipped cream in center, then top with fresh berries. If desired, garnish with fresh mint leaves.
• To serve, use a serrated knife to cut pavlova into wedges.
• For a plain meringue, leave out the cocoa powder.

MINI BERRY PAVLOVAS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
• Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
• Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
• When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

BERRY BROWNIE PAVLOVA CAKE

Steps:

• Melt the chocolate in a bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water, or in short bursts in the microwave, then set aside to cool a little. Butter two 20cm loose- bottomed deep cake tins and line the base and sides with baking parchment. Heat the oven to 160C/140C fan/gas 3.
• Put all the brownie ingredients, including the melted chocolate, in a bowl, then beat with an electric whisk until well mixed. Divide between the cake tins and level the tops using the back of a spoon or a palette knife.
• Work quickly to make the meringue, ensuring your whisks and bowl are entirely clean and grease-free (or the egg whites won't whip up to their full volume). Put the egg whites in the bowl and whisk for a couple of minutes until stiff. Add the sugar, a spoonful at a time, whisking continuously to stiff peaks, then whisk in the cornflour. Use a spoon to dot the meringue all over the top of one of the cakes, then using the back of the spoon, spread it to the edge of the tin, being careful not to disturb the cake mixture underneath. Make nice swirly dips and peaks as you spread.
• Bake both cakes for 45 mins, then remove the cake without the meringue topping and quickly close the oven door. Cook the meringue-topped cake for a further 30 mins, then remove from the oven and leave both cakes to cool completely in their tins.
• Slice any strawberries (if using), keeping a few with stalks on for the top of the cake. Whisk the cream and icing sugar to soft peaks. Remove the brownie base cake from its tin and peel off the baking parchment. Place it on a plate or cake stand. Use a spoon to swirl a little over half of the cream over the cake and top with half of the berries. Carefully remove the meringue-topped cake from the tin and remove the parchment. Place it on top of the cream and berries, and spoon dollops of the remaining cream on top, filling any cracks or dips in the meringue. Top with the remaining fruit and some chocolate shavings, if you like, and serve within an hour. Leftovers will keep in the fridge for two days.