Chocolate pavlova with berry coulis


Ingredients 13
Servings 8
Time

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.
 

Read more on: bake  |  eggs
 

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