To quote a friend… “I HAVE to get the recipe off you for that pavlova…I think I am having withdrawls this week and can still taste how divine it was!” If you’ve never had it, then imagine chocolate mousse encased in a crisp meringue shell, topped with cream, chocolate and strawberries. Yummm! And the best thing… it is easy to make.
6 Eggs separated
300g (10.58 ounces) 1 1/3 cup plus 1Tbsp Caster sugar
50g (1.76 ounces) Milk chocolate
3 Tbsp or 21g (0.74 ounces) Cocoa powder
To decorate:
400ml or 1 2/3 cup cream
200g (7.05 ounces) quality milk chocolate made into chocolate shards
1 Punnet or 250g (8.82 ounces) or 1 2/3 cup of stawberries, washed and hulled
300g (10.58 ounces) 1 1/3 cup plus 1Tbsp Caster sugar
50g (1.76 ounces) Milk chocolate
3 Tbsp or 21g (0.74 ounces) Cocoa powder
To decorate:
400ml or 1 2/3 cup cream
200g (7.05 ounces) quality milk chocolate made into chocolate shards
1 Punnet or 250g (8.82 ounces) or 1 2/3 cup of stawberries, washed and hulled
Grate the chocolate and sieve the cocoa powder, set aside.
Whisk the egg whites until stiff, add the sugar and continue whisking until firm.
Fold in the cocoa and chocolate until just combined (if you over mix it will become runny).
Place onto a baking tray that is lined with baking paper and spread into a thick circle.
Bake in a slow oven (150C (302 degrees Fahrenheit)) for 1 hour or until the outside is crisp.
Allow to cool on the tray then transfer to a serving dish. Smother in cream and decorate with chocolate chards and strawberries or raspberry sauce.
Enjoy!
Original recipe source: Unknown, I copied it out of a magazine when waiting at the doctors. The fact that I was looking at a magazine dates this event to pre-kids – so at least 9 years ago.
Resource: howtocookthat
Whisk the egg whites until stiff, add the sugar and continue whisking until firm.
Fold in the cocoa and chocolate until just combined (if you over mix it will become runny).
Place onto a baking tray that is lined with baking paper and spread into a thick circle.
Bake in a slow oven (150C (302 degrees Fahrenheit)) for 1 hour or until the outside is crisp.
Allow to cool on the tray then transfer to a serving dish. Smother in cream and decorate with chocolate chards and strawberries or raspberry sauce.
Enjoy!
Original recipe source: Unknown, I copied it out of a magazine when waiting at the doctors. The fact that I was looking at a magazine dates this event to pre-kids – so at least 9 years ago.
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