Recipe by Rachel Zammit Cutajar
Recipe originally appeared in EBM Magazine
Photo by Rachel Zammit Cutajar
A summer pavlova is the perfect dessert on a warm summer evening. Add a little bit of chocolate to your meringue and you’ve got a complete show stopper! Top with any summer fruit available from strawberries to peaches, figs or cherries for the perfect dinner party dessert.
Chocolate and strawberry pavlova
- 6 egg whites
- 300g caster sugar
- 3 tbsp cocoa powder, sieved
- 1 tsp balsamic vinegar
- 50g dark chocolate, finely chopped
- 500ml whipping cream
- 500g strawberries
- 2 tbsp sugar
- Torn mint leaves
- 30g dark chocolate, coarsely grated
- Fresh mint leaves for garnish
- Pre-heat the oven to 150C.
- In a clean, dry mixing bowl, whip the egg whites until you get soft peaks.
- While the mixer is still going, add the sugar, one tablespoon at a time, until it’s all used up. The meringue should be stiff and shiny by this stage.
- Fold in the cocoa powder, balsamic vinegar and chopped chocolate.
- Pour the chocolate meringue onto a piece of baking paper placed over a baking tray in a circle with a small well in the centre.
- Bake for approx. 1 hour until the edges are crisp and the top is dry.
- Turn off the oven and place a wooden spoon into the crack on the door so that some air is allowed to get into the oven. Leave to dry out overnight.
- Prepare the strawberries by hulling and chopping them in half.
- Add the sugar and mint leaves and toss. Place in the fridge until ready to assemble.
- When ready to assemble, whip the cream and place into the centre of the pavlova.
- Top with the strawberry mix and garnish with grated chocolate and mint leaves.
- Serve immediately and don’t leave any leftovers. It won’t be hard!
- Make the pavlova the night before and allow it cool slowly in the oven. Place a wooden spoon in the door to allow the oven to cool.
- Don’t be tempted to assemble the pavlova beforehand as it will go soggy. Prepare the strawberries and just whip the cream and assemble at the last minute.
- Don’t save any to have as leftovers as it goes soggy once the cream is put on top. This is the perfect excuse to go back for seconds, maybe even thirds!