Individual Chocolate Pavlova Recipe Recipe For Banana

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.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

EASY MINI PAVLOVAS

Steps:

• Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
• Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

STRAWBERRY PAVLOVA WITH CHOCOLATE CREAM

Steps:

• Pre-heat the oven to 150°c and line a large baking sheet with parchment paper.
• In a large bowl, whisk the egg whites until they reach the soft peak stage.
• Slowly, and while continuing to whisk, add the sugar until the meringue is stiff and glossy.
• Fold in the cornflour, vinegar and vanilla extract.
• Dollop the meringue onto the prepared baking sheet and shape to form a round Pavlova.
• Place in the oven and immediately turn the temperature down to 100°c.
• Bake the pavlova for 1 hour and then switch the oven off and allow it to cool completely in the oven. This will result in a crisp crust and soft interior.
• minutes before you are ready to serve, melt the dark chocolate and allow to cool.
• Beat the cream until thick (must be able to hold a peak) then fold in the melted chocolate. Place in the fridge for 5 minutes.
• Top the Pavlova with the chilled chocolate cream and strawberries. Dust with icing sugar and serve.