Chocolate pavlova with granadilla cream

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 15
Servings 8
Time 30

Ingredients

  • 6
    egg whites
  • pinch of salt
  • 275
    g
    castor sugar
  • 25
    ml
    cornflour
  • 10
    ml
    vinegar
  • 5
    ml
    vanilla essence
  • 45
    ml
    cocoa powder
  • 150
    g
    dark chocolate
  • 250
    ml
    cream, whipped
  • 175
    ml
    Greek yoghurt
  • 5
    ml
    vanilla essence
  • 4
    large granadillas
  • 400
    g
    mixed berries
  • 1
    lime, zest
  • mint leaves, to garnish
 

Method

60
 
Beat egg whites and salt with an electric mixer until stiff.
Add castor sugar, 15 ml at a time, whisking until stiff.
This takes time but will improve the density of the pavlova.
Fold in cornflour, vinegar, vanilla essence and cocoa powder.
Grease an ovenproof plate with butter and spoon in the meringue mixture, leaving two centimetres around the edge to allow the meringue to expand.
Make a small hollow in the centre.
Bake in a preheated 130 °C oven for one hour.
Allow the pavlova to cool in the oven for half an hour with the door ajar.
Melt the chocolate in a bowl over hot, not boiling water.
Allow it to cool a little, then fold in half the cream.
In another bowl, combine the yoghurt and remaining cream and fold in the vanilla essence and granadilla pulp.
Fold into the chocolate mixture, fill the pavlova and top with mixed cherries.
Garnish with lime zest and mint leaves.
 

Read more on: bake  |  dairy
 

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