Maries Rolled Pavlova With Chocolate Cream Recipes

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STRAWBERRY PAVLOVA WITH CHOCOLATE CREAM



Strawberry pavlova with chocolate cream image

Pavlova with crisp exterior and soft, marshmallowy interior topped with easy chocolate cream and fresh strawberries is worthy of any celebration.

Provided by Alida Ryder

Categories     Baking     Dessert     Pavlova

Time 1h15m

Number Of Ingredients 9

6 extra large egg whites
300 g approx 1½ cups caster sugar
1 tablespoon cornflour/corn starch
1 teaspoon vinegar
1 teaspoon vanilla extract
250 ml heavy/whipping cream
100 g 4oz dark chocolate
fresh strawberries
icing sugar

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.

CHOCOLATE PAVLOVA



Chocolate Pavlova image

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

6 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 ½ cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

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

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE



Chocolate Pavlova With Chocolate Mousse image

Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.

Provided by Melissa Clark

Categories     project, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

6 egg whites, at room temperature (save the yolks for the mousse)
1 1/2 cups/300 grams granulated sugar
1/8 teaspoon cream of tartar
Pinch of fine sea salt
1/4 cup/28 grams unsweetened cocoa powder, sifted
3 cups/710 milliliters heavy cream
6 egg yolks
6 tablespoons/70 grams granulated sugar
Pinch of fine sea salt
12 ounces/340 grams bittersweet chocolate, chopped, melted and cooled
1 teaspoon vanilla extract
1 tablespoon rum
1 cup crème fraîche, lightly whipped
Fresh berries or chocolate shavings (optional)

Steps:

  • Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
  • Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
  • Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
  • Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
  • Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
  • Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
  • Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
  • Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
  • Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM



Chocolate Pavlova with Strawberries and Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 6 to 8 servings

Number Of Ingredients 12

5 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1 1/4 cups sugar
5 tablespoons Dutch-process unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
For the toppings:
1 1/2 cups cold heavy cream
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 tablespoons plus 1 teaspoon sugar
3 cups strawberries, halved or quartered

Steps:

  • Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
  • Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
  • Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

MARIES ROLLED PAVLOVA WITH CHOCOLATE CREAM



Maries Rolled Pavlova With Chocolate Cream image

This comes from a friend who does catering. As this freezes well it is a good dessert to prepare ahead.

Provided by Jen T

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

5 egg whites
1 cup sugar
1 teaspoon vanilla
2 1/2 teaspoons cornflour
1 teaspoon vinegar
250 ml heavy cream
1 tablespoon cocoa
1 tablespoon icing sugar
50 ml heavy cream
50 g dark chocolate

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.

Nutrition Facts : Calories 380.9, Fat 22.9, SaturatedFat 14.1, Cholesterol 67.9, Sodium 67, Carbohydrate 42.8, Fiber 1.6, Sugar 37.6, Protein 5.3

CHOCOLATE PAVLOVA



Chocolate Pavlova image

Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

4 large egg whites, room temperature
1/4 cup dark-brown sugar
3/4 cup superfine sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
2 tablespoons Dutch-process unsweetened cocoa powder
Dark-Chocolate Cream
1 1/4 cups heavy cream, whipped to soft peaks
Milk-Chocolate Curls, for garnish

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.

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