Chocolate pavlova with berry coulis

Fairlady
8 servings
Rate this recipe
Eggs

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

PAVLOVA
6.00 eggs — extra-large, whites only
500.00 ml castor sugar
5.00 ml vinegar
30.00 ml cocoa powder
BERRY COULIS
200.00 g berries — peeled, cubed
100.00 ml water
5.00 ml icing sugar
TOPPING
500.00 ml cream — fresh, for whipping
50.00 ml grand marnier — or Cointreau
250.00 ml berries — or cubed soft fruit
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.