Chocolate pavlova with granadilla cream

Ideas
8 servings Prep: 30 mins, Cooking: 1 hr
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Dairy

By Food24 November 03 2009
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Ingredients (15)

6.00 eggs — white
0.00 salt — just a pinch
275.00 g castor sugar
25.00 ml cornflour
10.00 ml vinegar
5.00 ml vanilla — essence
45.00 ml cocoa powder
150.00 g dark chocolate
250.00 ml cream — fresh, whipped
175.00 ml yoghurt — Greek
5.00 ml vanilla — essence
4.00 granadillas — large
400.00 g mixed berries
1.00 lime — zest only
0.00 fresh mint — to garnish
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Method:

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.



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