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Chocolate and berry pavlova

Posted on Feb 10, 2018 by in Recipes | 1 comment

Makes one 9 inch pavlova

Chocolate pavlova

210 grams of egg white (approximately 6 eggs)

¼ teaspoon of salt

350 grams of caster sugar

1½ teaspoons of white vinegar

1½ teaspoons of vanilla bean paste

1½ tablespoons of cornflour

4 tablespoons of dutch cocoa powder

300 millilitres of thickened cream

For presentation

Fresh berries and mint

Make the brown sugar pavlova

  1. Pre-heat your oven to 200 C.
  2. Line the bottom and sides of a 9 inch spring form tin with non-stick baking paper.
  3. Place the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment.
  4. Whip on a medium-slow speed and gradually add the caster sugar.
  5. Once all the caster sugar is incorporated, add the vinegar and vanilla bean paste. Combine well.
  6. Sift the cornflour and cocoa powder into the egg white mixture and gently fold in with a spatula.
  7. Add the mixture on to the prepared spring form tin.
  8. Place the pavlova in the oven and cook for 10 minutes on high.
  9. Turn the oven down to 100 C and bake the pavlova for 120 minutes. Do not open the oven while the pavlova is cooking.
  10. Turn the oven off and allow the pavlova to return to room temperature.

Assemble the brown sugar pavlova

  1. Once the pavlova is cool, whip the thickened cream.
  2. Top with the pavlova with whipped cream, berries and mint. Serve immediately.

1 Comment

  1. Wow, Amy, that’s a magnificent looking Pav.

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