Strawberry pavlova with chocolate cream
User Reviews
4.6
36 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
10 -12
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Course
Dessert, Baked Goods
Strawberry pavlova with chocolate cream
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Pavlova with crisp exterior and soft, marshmallowy interior topped with easy chocolate cream and fresh strawberries is worthy of any celebration.
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Ingredients
for the pavlova
- 6 egg extra large, white
- 300 g approx 1½ cups caster sugar
- 1 tablespoon corn starch or cornflour
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
for the chocolate cream
- 250 ml heavy cream aka whipping cream
- 100 g dark chocolate 4 oz
to serve
- strawberry fresh
- icing sugar
Instructions
- Pre-heat the oven to 150°c and line a large baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until they reach the soft peak stage.
- Slowly, and while continuing to whisk, add the sugar until the meringue is stiff and glossy.
- Fold in the cornflour, vinegar and vanilla extract.
- Dollop the meringue onto the prepared baking sheet and shape to form a round Pavlova.
- Place in the oven and immediately turn the temperature down to 100°c.
- Bake the pavlova for 1 hour and then switch the oven off and allow it to cool completely in the oven. This will result in a crisp crust and soft interior.
- minutes before you are ready to serve, melt the dark chocolate and allow to cool.
- Beat the cream until thick (must be able to hold a peak) then fold in the melted chocolate. Place in the fridge for 5 minutes.
- Top the Pavlova with the chilled chocolate cream and strawberries. Dust with icing sugar and serve.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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