In search of a new version of pavlova…came across chocolate pavlova and decided to give it a whirl; several recipes out there; this is a riff off of a recipe by Nigella Lawson; translated from grams for most part. I also topped with strawberries; she used raspberries. I am sure both are great options. Use the fruit you have. It was impressive looking and delicious!
Chocolate Pavlova with Strawberries; serves 8
6 large egg whites
Pinch sea salt
½ tsp. cream of tartar
1 ¼ cup sugar
3 Tbsp. cocoa powder sieved
1.5 tsp. red wine vinegar
50 grams dark chocolate chopped; I used 1 1/3 of two 40 oz bars of Aldi’s dark chocolate
1 ½ cup heavy cream
2-3 Tbsp. sugar
1 quart box of ripe strawberries sliced and mixed with 1-2 Tbsp. sugar (optional but if they aren’t dead ripe it is a good idea)
Prep: Line a heavy baking sheet with parchment paper. Draw a 9 inch circle and flip paper. Chop chocolate with heavy knife, sieve cocoa, separate eggs. Slice strawberries and mix with sugar (if eating same day as making meringue)
Meringue: Heat oven to 360 degrees. Beat the egg whites with salt and tartar until stiff and then add in sugar in slow steady stream. Turn mixer to high and beat until glossy. Several minutes. Add in vinegar, chocolate and cocoa. Fold well. Spoon out onto the parchment paper; try to keep in the circle. Smooth top a bit. Bake in oven center shelf; turn heat down to 300 degrees. Warning: it will get bigger so don’t make it too wide. Bake 55-60 minutes until it looks baked; can be slightly squishy inside. Cool in oven with door cracked open for about 30 minutes. Can store a day. I put mine in the microwave to avoid humidity.
Serve: Beat cream (I like to chill my beaters and the bowl), add sugar; it should be fairly stiff. Pour out on the meringue and top with the strawberries. Can put slivers or curls of dark chocolate on top. Slice and serve. Enjoy!
I have to say it tasted great leftover the next evening.