Whenever I eat or make meringues, I think about my culinary summer stints back in junior high. My best friend and I would make trays of meringue cookies. We would sneak them from the cooling racks and munch on them throughout the day.
Light, crisp, chewy, chocolatey, crumbly, creamy. This pavlova recipe provides a subtle combination of complimenting flavors. Adapted from Nigella Lawson’s recipe, this elegant dessert is always a winner with my friends and effortless to make. Though considered more of a summer treat, this recipe with dark chocolate chunks and a hint of balsamic vinegar can be made for any season’s occasion. These pictured above were made for a friend’s bday. A sweet surprise for him since he was going to attempt this recipe that day, but did not have enough time.
INGREDIENTS: (Recipe was halved)
3 egg whites
150g caster sugar
1.5 tbs sifted cocoa
.5 tsp balsamic vinegar
50g. finely chopped dark chocolate
150ml whipped cream
1 tsp of vanilla
1 tbs of confectioners sugar
2-3 tables of grated dark chocolate
1. Preheat the oven to 180°C.
2. 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. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on silpat individual circular shells 2-3 inches in diameter. Place in the oven, then immediately turn the temperature down to 150°C and bake for about one hour. 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 the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
FOR THE TOPPING:
3. When you’re ready to serve whisk the cream till thick with the confectioner sugar and vanilla.
4. Add dollops of the cream onto the pavlovas, then top with raspberries. Add curls or grated chocolate on top.