Chocolate Pavlova With Strawberries And Cream Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
• Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
• Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Steps:

• MERINGUE SHELL: Preheat oven to 350 degrees. Line baking sheet with
• parchment paper. Trace 10" circle onto paper; invert onto baking sheet.
• Sift together cocoa, confectioners' sugar and cornstarch; reserve. In bowl
• with mixer at high speed beat egg whites until frothy. Add cream of tartar
• and salt; beat until soft peaks form.
• Beat in superfine sugar, 2 Tbsp at a time, until sugar is completely dissolved,
• 5-6 minutes. Beat in vanilla until stiff, glossy peaks form, about 1 minute.
• Gradually sift cocoa mixture over meringue while folding it inches Do not over mix.
• Use gentle, circular motions to fold lighter ingredients into meringue.
• With spatula spread meringue to 1/2" thickness within circle on parchment.
• Spoon large dollops of meringue around outer edge of circle to form sides.
• Bake 1 hour. Turn oven off. Let meringue stand in oven with door slightly ajar.
• until dry, at least 4 hours or overnight.
• FILLING: In bowl combine 1 cup sliced strawberries, sugar, liqueur and zest;
• let stand 15 minutes. Fold in topping. Just before serving, spoon into meringue
• shell; level with spatula. Starting from center, arrange remaining sliced
• berries in overlapping concentric circles over filling. Transfer chocolate to.
• plastic food storage bag with corner snipped; pipe over pavlova (instead of.
• piping the chocolate over your pavlova, you can use a fork to gently drizzle it).
• Garnish with additional berry, if desired.

Steps:

• Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
• On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
• Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
• Remove from oven and let cool.
• When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

Steps:

• Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
• Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
• Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.