Chocolate Pavlova
A crisp and chewy chocolate meringue filled with rich pockets of dark chocolate, served with a silky whipped coconut cream, more chocolate and vibrant fresh raspberries. The perfect extra special and decadent twist on this summer classic.
Servings 8 servings
Ingredients
For the chocolate meringue base:
- 6 egg whites
- 300 grams caster sugar
- 3 tablespoons cocoa powder
- 50 grams dark chocolate chopped
For the coconut whipped cream:
- 2 400ml cans coconut milk chilled in the fridge overnight
- ½ cup icing sugar
- ½ teaspoon vanilla extract
For topping:
- 500 grams fresh raspberries
- 50 grams dark chocolate chopped
Instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In the bowl of a stand mixer with the whisk attachment fitted, beat the egg whites until soft peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. You want the meringue not to move aka hold the bowl over your head without it falling out.
- Sprinkle over the cocoa powder and the chopped chocolate and gently fold through with a spatula until the cocoa is thoroughly mixed in.
- Pile the meringue onto a baking sheet and shape into a fat circle approximately 20cm in diameter, smoothing the sides and top. Place in the oven and immediately turn the temperature down to 150°C and cook for about an hour. When it's ready it should be crisp and dry around the edges and top, but the centre should still be soft. Turn the oven off and open the door slightly, and let the chocolate meringue cool completely.
- When you're ready to serve, make the coconut whipped cream. Using a spoon, scoop out the thick coconut cream at the top of the can that has separated from the water below. Discard water (or use later in a smoothie). Place coconut cream in a large bowl and begin whipping using an electric mixer. Slowly add in sifted icing sugar, ensuring it is fully combined before adding in more. Add in vanilla, and continue whipping cream until it thickens and peaks begin to form.
- Pile the whipped coconut cream on top of the meringue and top with roughly chopped dark chocolate and fresh raspberries. Serve immediately.
Notes
TIP! Make the meringue the day before you want to serve it and leave it to cool overnight in the oven. The meringue must remain in a cool dry place and the oven is perfect.
Pavlova doesn’t keep once it’s been assembled, so make sure to only add the fruit and cream just before serving.
For the whipped coconut cream, make sure to use full fat coconut milk in the can. My favourite is TCC brand.
Adapted from Nigella Lawson.