Ingredients
Pavlova
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6 large egg whites (180g), at room temperature
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- 1/2 cup (125ml) water
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- 1 1/2 cups (330g) sugar
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2 tbsp (20g) cocoa powder
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50g dark chocolate, melted and cooled
Cherry Coulis
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¼ cup sugar
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2 tbsp water
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150g frozen cherries, thawed
Whipped Cream
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600ml thickened cream
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3 tsp Queen Vanilla Bean Paste
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Mixed berries, to top
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100g dark chocolate, shaved
Method - Pavlova
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1
Bring sugar and water in a small saucepan over a high heat to the boil, stirring until sugar has dissolved. Reduce temperature to medium.
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2
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form.
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3
Bring the sugar syrup to 121°C (hard ball stage), then remove from the heat. Increase mixer to high and carefully pour in the hot syrup in a smooth, steady stream. Add vanilla and continue to beat the mixture until bowl is no longer hot to the touch.
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4
Very gently fold through cocoa powder until combines with a few streaks of powder. Add cooled dark chocolate and gently fold through, streaks of chocolate are ok.
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5
Spread onto baking paper lined baking tray and bake for 1 hour 30 minutes in a preheated oven at 100°C (fan forced)/120°C (conventional). Allow to cool completely in oven with the door ajar.
Method - Cherry Coulis
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1
Combine sugar, water and cherries in a small saucepan, cook over a low heat, bringing to the boil. Mix until sugar has dissolved, cherries have softened and mixture has reduced (about 5-8 minutes)
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2
Puree cherry mixture in a blender. Pour puree through a fine mesh strainer. Allow to cool.
Method - Whipped Cream
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1
Combine cream and Vanilla Bean Paste and whip to firm peaks. Spread half over first layer of Pavlova, and top with second. Top with remaining cream, berries, a drizzle of cherry coulis and chocolate shavings.
Tips:
Don’t over mix your pavlova when adding the cocoa and melted chocolate. Only fold a maximum of 10 times. You’ll be shaping/smoothing the Pavlovas on the tray too – which will help incorporate it further!
Storage:
Coulis can be made in advance, keep covered in the refrigerator for up to 3 days.
Pavlovas can be made 3 days in advance. Keep Pavlovas stored in an airtight container until ready to top with cream, coulis and berries.
Comments & Reviews
Pavlova looks AMAZING! I will be making it.
Marilyn