Is there anything better than a pavlova draped in berries on long summer weekends? This has to be an all time favourite summer dessert, so light and fresh and just a little sinful. Perhaps the only thing missing … chocolate. This recipe is my take on the glorious pav, but with a little chocolate twist.
4 egg whites
300 g sugar
10 g cocoa powder
200 ml double cream
- 10 g cocoa powder
- 150 ml single cream
- 150 ml water
- 100 g Diggle Chocolates Hot Chocolate mix
1. Turn your oven on to 200°C. The meringue recipe I like to use is a mix between a French meringue a Swiss meringue, (you heat the sugar up in the oven until it is warm to the touch and then gradually add it to your egg whites) so weigh out your sugar and pour it onto a baking tray lined with baking parchment, leave it in the over for about 15 minutes or until it is warm to the touch.
2. While your sugar is in the oven put your egg whites into a clean bowl and begin to whisk them, you want the whites to be forming stiff peaks before you add in the sugar.
3. Once your sugar is hot take it out of the oven and turn the temperature down to 100°C, using a serving spoon gradually add the sugar to the egg whites while you continue to beat them. Once all of the sugar is mixed in you’ll notice that the outside of the bowl is warm, continue beating the meringue mix until the bowl is cold to the touch.
4. Using the same baking parchment as before, line a baking tray and I like to use a cake ring to draw a circle in pencil as a guide to the shape of my pavlova.
5. Next get your cocoa powder and sieve it on top of your meringue mix. Using a spatula very gradually fold the cocoa into the meringue, only do a couple of stirs so that you create a lovely marble affect.
6. Still using the spatula gently spread your meringue on the circle you drew on your baking parchment, have a little fun with this part, you can make it as smooth or as spiky as you like. Take your extra cocoa powder and sieve it on top of the meringue.
7. Now place your meringue mountain in the oven and bake for 1.5-2 hours. While your meringue is baking its time to make the chocolate sauce, this is the same sauce as in my ‘Chocolate Strawberries and Cream’ recipe but its just so good you cant go wrong by adding it, you will find the recipe just below, so as not to confuse it with the meringue.
8. When you take your meringue out of the oven put it onto a cooling wire but leave it on the baking parchment.
1. In a pan mix the cocoa powder, cream, water and hot chocolate mix (this recipe wont work if you use ordinary drinking chocolate, solid chocolate can be substituted but does not have the same blend of chocolates).
2. Very gently heat the pan until the mixture is bubbling, let it simmer until all of the ingredients are combined.
3. And the chocolate sauce is done! You can serve it warm but for the pavlova I prefer to let it chill in the fridge and thicken up.
1. By now you should have one gorgeous mound of meringue, a chilled chocolate sauce, berries and cream. First things first whip your cream until it is fluffy and forming soft peaks in the bowl.
2. Cut your strawberries into bite size pieces and set aside with the rest of your berries to garnish with.
3. Place your meringue onto a serving dish, don’t worry at all if it cracks or breaks, this is part of its charm and can be fixed so easily. Put any little pieces of broken meringue to the side and if there are any big breaks use a little cream to glue it back together. Dollop your cream on top of the meringue and spread over the top, try not to cover the whole pavlova so that the lovely chocolate swirls can still be seen.
4. Next spread the thick chocolate sauce onto your cream mix so that you can see the two layers. Place the berries on to the chocolate/cream layers in a messy sort of pile; let some fall around the edge of the plate.
5. Lastly break up any little pieces of meringue that fell of and sprinkle on top of the berries. And its ready to serve.
I hope you love this recipe, if you give it a go please send me pictures of your delicious creations, and if you have any ideas for recipes you'd like me to make do get in touch.