Maries Rolled Pavlova With Chocolate Cream Recipes

MARIES ROLLED PAVLOVA WITH CHOCOLATE CREAM

Steps:

• Beat the egg whites until stiff.
• Add the sugar gradually while continuing to beat with an electric beater until the mixture is very stiff. Don't hurry this step.
• Add the vanilla, cornflour and vinegar and beat again until well combined.
• Spread the mixture onto baking paper on a baking tray into a rectangle approx 11/2cm thick.
• Bake for 8-10 minutes at 200'C.
• While the roll is cooking, lay a clean dry teatowel ready on a flat surface.
• Remove Roll from oven (it should be light brown on the top) Lift up the paper and flip it upside down on to the teatowel.
• Carefully remove the paper and leave Pavlova to cool. (it will shrink slightly).
• Filling:.
• Put cream, sieved cocoa and icing sugar in a bowl and beat until stiff.
• Spread over the cold Pavlova and roll up using the tea towel to help. (This can now be frozen wrapped in the teatowel on tray.).
• Decoration:.
• Bring the 50mls of cream to a boil, remove from heat and stir in the chopped chocolate.
• Stir to melt, cool slightly then drizzle over the Pavlova roll.
• Variation: Instead of the chocolate drizzle just pipe rosettes of cream along top of roll and sprinkle with grated chocolate and/or some chopped nuts or some glace cherries.

CHOCOLATE PAVLOVA

Steps:

• Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
• Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
• Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.