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
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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CHOCOLATE PAVLOVA RECIPE | LAURA IN THE KITCHEN - …
From laurainthekitchen.com
Servings 8
- 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.
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- Beat egg whites in bowl at low speed until foamy; add cream of tartar. Beat at high speed, gradually adding 3/4 cup superfine sugar, until glossy and stiff peaks form. Gently stir in remaining superfine sugar, 1 cup chocolate chips and vanilla.
- Drop 8 (1/2 cup) mounds egg white mixture onto prepared baking sheets. Spread each into 4-inch circle, mounding slightly around edges. Bake 35-40 minutes or until edges are crisp. Remove from oven; cool 15 minutes. Remove from parchment.
- Combine 1 cup chocolate chips, 1/2 cup whipping cream and butter in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and sauce is smooth. Drizzle 1 1/2 teaspoons chocolate sauce onto each individual dessert plate. Beat 1 cup whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in powdered sugar. Place each pavlova on chocolate-coated plate. Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit. Drizzle with remaining chocolate sauce.
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