This months recipe is in the spirit of this month’s holiday – Valentine’s Day! This is a delightfully unique dessert that is sure to delight your loved ones!!
Anyone who knows me, knows how much I really don’t like to bake. And even though I get into the holiday spirit with a baking day once a year in December, its really not my favorite thing. After 8 years working in a bakery, one can understand why. But this dessert was unlike any I’d ever baked before, so I thought I’d give it a try. It was a big hit in my house, so hopefully it is in yours too!
Double Chocolate Raspberry Pavlova
6 x Egg Whites 300g Caster sugar (Australian Recipe!! = Caster sugar is fine baking sugar = 20-21 Tablespoons or 1.3+ cups) 3 x tablespoons Belgian cocoa powder 1 x tablespoon good balsamic vinegar 50g good quality chocolate (70% cocoa solids), chopped into small pieces (just get a bar of good chocolate, sometimes it does have the grams measurements on the package) 3 punnets of fresh raspberries (3 of those green “baskets”) 500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar (1 pint or 2 cups)Preheat oven to 180˚C / 350 F
1. Place egg whites in the bowl of a mixer (I use a Kitchen Aid, find it excellent for meringues) and whisk until soft peaks form.
2. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out. (I don’t normally test the latter as I’m familiar with meringue consistence but if you’ve never made one before, it’s worth giving it a try, once it stays put, you know you’re good to go.
3. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.
4. Line 2 large, flat oven trays with baking parchment – I find it a good tip to dab a little bit of the pavlova mixture underneath each corner of the paper as it helps it stick to the tray and avoids the paper slipping all over the place whilst you are loading on the mixture = very annoying..
5. Place a 9″ or 10″ dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle – this will act as a guide and ensure both pavlovas are the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you’ll still be able to see the line through the paper.
6. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they’ll crisp up and add a bit more interest visually.
7. Place in oven and immediately reduce heat to 140˚C (280 F). Cook for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is cooking.
8. You’ll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it’ll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavolva to cool completely inside.
9. When it is cool, I place one disc on a serving platter or cake stand and spoon a big wallop of cream on top, scatter a good handful of fresh raspberries onto the cream and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the raspberries. Sprinkle with finely chopped chocolate and serve.
Happy Valentine’s Day!
XXOO
-Melisa
Also included are 5 facebook size images for sharing or putting on your phone, your hubby’s phone, computer, etc. IF you REALLY want the CD of high-res images, then of course it will be available for purchase! A CD in a custom designed case and includes all of your session images – $295.
