Chocolate Pavlova with Winter Fruit
If you want to add more gluten free recipes to your recipe box, Chocolate Pavlova with Winter Fruit might be a recipe you should try. For 83 cents per serving, you get a side dish that serves 12. One portion of this dish contains roughly 3g of protein, 16g of fat, and a total of 282 calories. If you have fruit, heavy cream, vanilla bean paste, and a few other ingredients on hand, you can make it. A few people made this recipe, and 13 would say it hit the spot. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. It is brought to you by Foodista. With a spoonacular score of 11%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chocolate Pavlova with Winter Fruits, Spiced Winter Pavlova, and Exotic Fruit Pavlova.
Servings: 12
Ingredients:
2 ounces 60–70% dark chocolate, ground finely (see Kitchen Tip #2)
¼ teaspoon cream of tartar
2 tablespoons Dutch process cocoa powder
4 large egg whites, room temperature
2 cups assorted fresh winter fruit
1 cup granulated sugar
2 cups heavy cream, chilled
6 tablespoons confectioner's sugar
1 teaspoon cornstarch or tapioca starch
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract
1 teaspoon white vinegar.jpg)
Equipment:
baking paper
baking sheet
stand mixer
whisk
bowl
oven
Cooking instruction summary:
- To make the chocolate meringue: Preheat the oven to 225F convection or 250F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.
- Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).
- Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 1 hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.
- To make the whipped cream: Add the cream, confectioners sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.
- Whip until the cream holds soft peaks.
- To assemble: Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge.
- Arrange the fruit on top and serve immediately.
Step by step:
1. To make the chocolate meringue: Preheat the oven to 225F convection or 250F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites.
2. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge.
Bake until the outside is dry and starting to crack slightly, 1 to 1 hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.To make the whipped cream
Add the cream, confectioners sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.Whip until the cream holds soft peaks.To assemble
1. Place the baked meringue onto a serving platter or cake stand.
2. Spread the whipped cream in the center leaving a 2-inch gap around the edge.Arrange the fruit on top and serve immediately.
Nutrition Information:
covered percent of daily need
