Strawberry Pavlova With Chocolate Cream Recipes

CHOCOLATE PAVLOVA WITH STRAWBERRIES

Steps:

• Preheat your oven to 250 degrees.
• This recipe calls for 1 cup of granulated sugar, which needs to be ground to make more it fine. To do this I put 1 cup of granulated sugar into a blender and pulse it for a few seconds until the sugar is fine. (If you have caster sugar you can use the same amount of that instead.)
• Then, in a small bowl whisk together the sugar and cornstarch. Set aside.
• In a large glass or stainless steel bowl, whip the egg whites until they are foamy with stiff peaks.
• Then while the egg whites are still whipping, gradually add the sugar/cornstarch mixture, 1 tbsp at a time, until the mixture becomes glossy and forms stiff peaks. The texture will be kind of like stiff shaving foam.
• Then sprinkle the mixture with the vinegar and cocoa powder.
• Using a spatula, mix it together.
• Line a baking sheet with a sheet of parchment paper.
• Then using a spoon, add big spoonfuls of the meringue onto the sheet in the shape of a heart. To make the heart, I start at the top of the heart, adding 2 big scoops for the top bumps, then work your way down. The meringue should be at least 2 inches thick.
• Bake for 1 hour and 15 minutes, until the pavlova meringue has slight cracking and appears dry.
• Let it cool completely before adding the whipping cream and strawberries.
• While the pavlova is baking you can make the strawberry sauce.
• Cut the strawberries into 4. Then set aside half of them. You are going to leave 1/2 fresh, and 1/2 are going into the sauce.
• In a small saucepan add 1/2 of the chopped strawberries, the raspberries, 1 tbsp water and 1/4 cup sugar. Mix well.
• Simmer over low heat until the fruit is slightly cooked down and the sauce is the consistency of syrup. This takes about 15 minutes.
• Set aside to cool.
• Then stir in the remaining fresh strawberries.
• Using a mixer whip the whipping cream and vanilla until it is fluffy.
• Note: I do not add sugar to this whipped cream because the pavlova and the berries are sweet enough. The unsweetened whipped cream is a nice balance to all the sweetness.
• Once the pavlova has cooled, top it with the whipped cream...be careful not to spread it too hard or the meringue will crack or crumble.
• Then add the strawberry sauce.
• Sprinkle with the grated white chocolate.
• Enjoy!

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 240˚F (120oC). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.
• Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.
• Beat your egg whites until they have formed soft peaks, and slowly add your sugar, cornflour and vinegar one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
• Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.
• Shape the meringue into the two rounds on the baking paper/trays. Bake for 90 minutes. Do not remove meringues until oven is cool. Preferably leave the meringue in the oven over night to dry out. THE MERINGUE CAN BE MADE DAYS IN ADVANCE.
• To make the chocolate cream: Melt the chocolate and set it aside to cool down. Once cooled add 1 cup of cream to it and mix it with a spoon. Do this fast because otherwise the chocolate might harden. Then follow with the 1 more cup of cream and continue to mix.
• To assemble layer the chocolate cream, cream and strawberries on 1 meringue circle. Sandwich with the other meringue and garnish the top. Once assembled I suggest eating it in 24 hours as it goes soft.

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.

STRAWBERRY PAVLOVA

Steps:

• Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
• On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
• Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
• Remove from oven and let cool.
• When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

STRAWBERRY PAVLOVA

Steps:

• Heat oven to 150C/130C fan/gas 2.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
• Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
• Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
• Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
• Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

MIXED BERRY PAVLOVA

Steps:

• Preheat the oven to 180 degrees F.
• Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
• Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• Sweetened Whipped Cream:
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• Yield: 1 cup
• Triple Raspberry Sauce:
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
• Yield: 2 cups

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM

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.

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.

STRAWBERRY PAVLOVA

Steps:

• To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
• Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
• To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
• To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.