Blog Archive

Wednesday, 13 February 2013

Pavlova.

Pavlova! Its not meringue but its like meringue. So, what's a Pavlova? Am going to give you a recipe and i want you to follow the simple steps on the method on how to make a Pavlova.
 
                                       Hope you can wait for it to cool

Ingredients
For the chocolate meringue base
6  Egg whites
300 Sugar
3tsp Cocoa powder
1tsp Red wine vinegar
50g Dark  chopped chocolate


For the topping
350ml Double cream
500g Raspberries 
                                                    Sorry, just had to torment your all!

Method

1,  Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate.

2, Gently fold everything until the cocoa is thoroughly mixed in. Scoop on to a baking sheet in a fat circle, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for 45 mins.

3, When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel a bit softer than the sides. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

4, Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries. Use to make a lot of Pavlova at my last employer's.
Told you, it was easy!

No comments:

Post a Comment