MINI DARK CHOCOLATE, BLACKBERRY & BAY PAVLOVAS
Go blackberry picking in the height of summer and treat yourself to these dark chocolate, blackberry and bay pavlovas. They make a stunning seasonal dessert
Provided by Rosie Birkett
Categories Dessert
Time 1h35m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Allow to cool. Mix together the sugar, cream of tartar and cornflour.
- Put the egg whites in a stand mixer or a metal or ceramic bowl. Using an electric whisk, whisk on a low-medium speed for a few mins until stiff peaks form, then slowly start to add in the sugar mixture, 1½ tbsp at a time, whisking between each addition until the sugar has dissolved and is well incorporated into the meringue. Once you have a thick, glossy meringue that holds its shape on the whisk, pour over the melted chocolate and swirl it in so you have a rippled meringue - avoid overmixing to retain the swirl effect.
- Heat the oven to 120C/100C fan/gas ½ and use a little of the meringue mix from the whisk to stick some baking parchment to two baking sheets, then dollop on little mounds of meringue, or, if you prefer, make a nest shape by flattening the meringue down with the back of a spoon. Bake the meringues for 1 hr 10 mins until crisp and pulling away from the parchment. Leave to sit in the oven until completely cool.
- Meanwhile, weigh out 150g of the blackberries and put in a non-reactive pan (such as stainless steel) with the sugar and bay leaves. Cook over a gentle heat for a few mins, stirring so that the blackberries start to break down into a loose compote and release their juice. Leave the mixture to cool, then stir through the remaining blackberries. Set aside.
- Whip the cream until soft peaks form, then fold through the natural yogurt. Swirl through a couple of spoonfuls of the blackberry and bay juices so you have a ripple effect. Add a spoonful of the cream mixture to each meringue and spoon over the blackberries and their juices. Discard the bay leaves. Best eaten on the day of baking.
Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE PAVLOVA
A mild chocolate-flavored meringue is topped with a colorful, fresh, red and green fruit topping.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment; set aside., Add the vinegar, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in cocoa and chocolate., Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour., In a small bowl, combine raspberries and strawberries. Drizzle with 1 tablespoon liqueur; toss gently to coat. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining liqueur; beat until soft peaks form., Top meringue with berries. Arrange kiwi over berries; top with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE PAVLOVA
Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
Provided by Olga D
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g
WHITE CHOCOLATE PAVLOVA
Chuck Hughes' decadent white chocolate pavlova topped with ground cherry compote is a perfect way to amaze your guests after a delicious meal.
Provided by Chuck Hughes
Categories dessert
Time 5h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper.
- For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers.
- Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.)
- Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.) Let cool.
- For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
- For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
- Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
- To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
- Cook's Note: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake.
MINI PAVLOVAS (INDIVIDUAL SERVE PAVLOVA)
An ever popular Australian/NZ favourite. Makes 6 individual pavlovas. Serve topped with cream or fruche and fruit of your choice. The favourites in my home are strawberries, kiwifruit, passionfruit, flaked chocolate and even crushed peppermint crisp chocolate bar.It's best to use your eggs at room temperature and to ensure your bowl to whip the egg whites in is super clean. Make sure your egg whites have absolutely no egg yolk with them, or you whites will not whip up properly. If you eat gluten-free ensure your flour and thickened cream used are also gluten free. Please note-times given to not include cooling time. You can use gluten free or lactose free youghurt to top these if desired.
Provided by Jubes
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 130°C Line two baking trays with baking paper. Draw 3 10cm (4 inch) circles on each piece of paper.
- Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. This is quite a bit of beating.
- Add the sugar one spoon at a time ,beat well after each addition. Dont be in a hurry to add the sugar quickly- your egg whites will not hold up if you do!
- Continue beating until all of the sugar has been added and the meringue is thick and glossy.
- Using a large clean metal spoon, gentley fold in the cornflour, vinegar and vanilla.
- You can turn the paper over on the baking trays and still see the drawn circles. Spoon meringue onto the baking trays, using the circles as a guide.
- Bake in the oven on the lowest shelves for 75 minutes or until crisp. Turn the oven off. Leave the pavlovas in the oven to cool completely, or overnight. Leave the oven door slightly ajar.
- To serve-spoon whipped cream or fruche over each pavlova and decorate with fruit of your choice or crushed/flaked chocolate.
Nutrition Facts : Calories 319.6, Fat 18.8, SaturatedFat 11.7, Cholesterol 69.5, Sodium 56.2, Carbohydrate 35.6, Fiber 0.1, Sugar 33.5, Protein 3.5
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
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.
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4/5 (1)Estimated Reading Time 4 minsCategory Dessert
- Set racks in the upper and lower thirds of the oven and preheat to 275 degrees. Draw four 3- to 3½-inch-diameter circles, well apart from each other, on the paper on each pan. Turn the paper over so that the pencil lead or ink doesn’t touch the meringue when it’s placed there.
- To make the meringue bases, combine the egg whites, salt, and vinegar in the bowl of an electric mixer. Whip the whites with the whisk attachment on medium speed until they are white, opaque, and just beginning to hold their shape. Increase the speed to medium-high and whip in ¾ cup of the sugar, a tablespoon at a time, waiting at least 20 seconds between additions. After the sugar has been added whip in the vanilla.
- In a small bowl, stir the last ¼ cup sugar with the cornstarch and use a large rubber spatula to fold it into the meringue.
- Divide the meringue equally among the circles on the pans, then use a small metal spatula or a wide-bladed table knife to smooth and shape each one into a disk shape about 1½ inches thick. The easiest way to do this is to spread the top flat first, then position the spatula perpendicular to the pan and smooth the sides.
{MINI} PAVLOVA RECIPE - BELLY FULL
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Estimated Reading Time 7 mins
- Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. With the mixer still on, gradually add in the sugar, 1 tablespoon at a time, and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
- Using a spatula, quickly fold in the lemon juice and vanilla extract, then fold in the corn starch and gently mix until well blended.
- Pipe meringue into 3 to 3 1/2-inch wide nests onto the parchment paper using a 1M Star tip. Indent the center with a spoon to allow room for toppings.
LEMON CURD PAVLOVA WITH MINI CHOCOLATE EGGS …
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Estimated Reading Time 5 mins
- Beat the egg whites until you get soft peaks, then gradually add the sugar and continue to beat until you get stiff peaks, and a shiny, meringue consistency.
- Line a large baking tray with non-stick baking paper, and arrange the egg whites in a large circle the size of a plate, mine had approximately 2 cm in height.
- Bake for 80 minutes, then turn the oven off, and leave the pavlova to cool down undisturbed for at least 2-3 hours without opening the oven door at all.
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- Add vanilla essence and vinegar then whisk again on a slow speed. Turn speed up to medium and gradually add the caster sugar one tablespoon at a time. Whisk on high for 5 minutes or until stiff and glossy.
- Spoon 6 rounds of meringue onto each baking tray and smooth the top of each one with a knife.
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- Preheat the oven to 300 degrees. Using a 8” pie plate as a guide, draw a 8” circle on a piece of parchment paper with a pencil, turn it over (so that the pavlova is not touching the pencil) on a baking sheet and set aside.
- In the bowl of a standing mixer fitted with a whisk attachment (make sure your bowl and attachment are extremely clean with no grease residue anywhere otherwise the egg whites wont whip) beat the egg whites and salt until they start becoming stiff peaks but don’t look dried out.
- With the beater running, gradually add in the sugar, one tbsp at a time, beat until it becomes thick and glossy but not over beating otherwise they will deflate.
- Using a spatula, fold in the vanilla, cocoa powder and vinegar, being careful not to deflate the egg whites.
MINI STRAWBERRY PAVLOVA NESTS | EASY …
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- Separate 6 eggs from their yolks, being careful not to get any yolk in the whites. Place egg whites in a bowl and allow to sit on the counter to come to room temperature; about 20 minutes.
- Preheat the oven to 225°F. Line two baking sheet pans with parchment paper and set aside. Fit your piping bag with a large tip. Set aside.
- In a stand mixer or mixing bowl with an electric hand mixer, beat the egg whites on HIGH for one to two minutes, or until soft peaks form. With the mixer still on, add the sugar a little bit at a time until dissolved. Once all the sugar is dissolved, continue beating for 6 to 8 minutes on HIGH speed, or until stiff peaks form.
- Once stiff peaks form, gently fold in the lemon juice, vanilla extract and corn starch. Once combined, scoop the pavlova mixture into the prepared piping bag.
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- Cover a large baking sheet with parchment paper. Draw a 10-inch circle on parchment paper. Turn parchment paper over. Secure with masking tape; set aside.
- Beat egg whites at high speed of a mixer until foamy. Add salt, beating until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Sprinkle cornstarch over egg white mixture; beat at low speed until well-blended. Stir in vanilla and vinegar.
- Spoon egg white mixture onto drawn circle. Using the back of spoon, shape meringue into a "nest" with 2 1/2-inch sides. Bake at 275° for 2 hours or until dry. Turn oven off; let meringue cool in closed oven at least 12 hours. Carefully remove meringue from paper; set aside.
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