Chocolate Pavlova Posted on
January 25, 2015 by
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Have you ever wondered how to make something out of nothing, when dear friends unexpectedly give you a call and decide to come along for a cup of coffee?
With only a few hours for preparation and little options available as ingredients at home, I imagine the only salvation is to let imagination dictate the course and see miracles happen. Well, most of the time…
I suspect every now and then, this is exactly how new creations come to life, driven by necessity the need for improvisation.
Returning from a business trip in Singapore, and with my husband abroad, our kitchen supplies are nearly empty. There is only a box of eggs at the fridge and a lonely Mascarpone, left from the New Year season somehow still unused.
In the cupboards I discover plenty of chocolate left from our school girl browny birthday celebration and my mind already starts being drawn to the idea of making a simple Chocolate Pavlova.
Wouldn’t that be a treat? Sweet and gooey meringue, touched by a velvety cream of Baileys flavoured white chocolate Mascarpone and to add a crunchy bite, scattered chocolate medallions and banana rings.
Well, as out of nothing this is decisively and deliciously quite something!
For the meringue
- 3 egg whites
- 1 package vanilla
- 250g suger
- 1 tsp. cornflour
- 1 tsp. white wine vinegar
- 300g Mascarpone
- 50ml Baileys
- 50g suger
- 100g white chocolate
- 100g dark chocolate
- 2tbsp milk
- 1 banana
- Chocolate medallions
- For the meringue: Heat the oven to 180C. Cover a tray with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add 250g sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
- To decorate: Carefully peel off the baking parchment and put the Pavlova on a serving dish. Don’t worry if it cracks.
- Melt the white chocolate together with two spoons of milk over a pan of simmering water. Once melted in a consistent smooth chocolate cream, take off the heat and let it cool slightly.
- In a mixing bawl, mix by hand the Mascarpone, sugar and Baileys. Add the melted chocolate and mix well together.
- Spoon over the Pavlova meringue and decorate the top by rasping dark chocolate, and arranging banana disk and chocolate medallions.