Pavlova is a popular dessert in Australia and New Zealand and both countries claim to have created it first. Of course, the only really important thing to know is that it’s a recipe that can only be improved by adding chocolate.
Chocolate Pavlova Ingredients
- 6 egg whites
- 335g caster sugar
- 1 tsp white vinegar
- 1 tbsp cornflour
- 2 tbsp cocoa powder
- 300ml cream
- 50g icing sugar
- Fruit to serve
Preheat oven to 120ºC (100ºC fan-forced). Line an oven tray with baking paper. Mark a 22cm-diameter circle on the paper. Brush with melted butter and dust with cornflour, shaking off excess. Set aside.
Beat egg whites in a clean dry bowl using an electric mixer until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition, until meringue mixture is thick and glossy and sugar is dissolved. Rub a little meringue mixture between your fingers – if it feels “gritty” with sugar, continue to whisk until sugar dissolves.
Add vinegar, cornflour and cocoa and slowly whisk until just combined. Spoon meringue mixture onto the tray, using the marked circle as a guide. Smooth sides and top of pavlova using a spatula.
Bake in oven for 70 to 90 minutes or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate.
Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova and decorate with fresh fruit (in this case strawberries) or chocolate chips. Enjoy!