Recipe Centre

Chocolate pavlova with berry coulis

Ingredients
PAVLOVA
6 extra-large egg whites
500 ml castor sugar
5 ml vinegar
30 ml cocoa powder
BERRY COULIS
200 g fresh berries or other soft fruit, washed and peeled and cubed, where needed)
100 ml water
5 ml icing sugar
TOPPING
500 ml whipping cream
50 ml Grand Marnier or Cointreau liqueur
250 ml well-washed berries or cubed soft fruit

Method:
PAVLOVA: Preheat oven to 140 ºC. Line a round, pizza-style dish with greased or sprayed foil or baking parchment. Whisk egg whites until soft peaks form, in a spotlessly clean bowl (use an electric mixer or electric hand beater). Add sugar, a little at a time, beating continuously. Add vinegar and continue whisking on high speed until meringue is glossy and stiff peaks form. Sift cocoa powder over and fold in. Spoon mixture onto lined dish, piling it as high as you can without danger of its falling over. Bake for 1 hour at 140 ºC, then switch off oven and leave meringue in it overnight, with oven door slightly ajar. COULIS: Place all ingredients in a saucepan and bring slowly to boil. Cool and purée in a blender. Press purée through a sieve and chill well. TOPPING: Whisk cream and liqueur until stiff. Carefully pile cream onto pavlova, in large swirls. Garnish with berries or other fruit and serve with coulis.

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