Sunday, April 16, 2017

CHOCOLATE BERRY PAVLOVA

 I think Pavlova is one of the best way to use egg whites ^^.


Light meringue with whipped cream and fruits, it's sweet, refreshing and additive at the same time.  By adding chocolate into the meringue, the bitterness of the chocolate cuts the sweetness (because you need a lot of sugar to make firm meringue), and add more deliciousness. 
This time I preheat an oven to 220c (quite hot), then reduce the temperature to 120c when put the meringue into the oven, and let the meringue cool completely in the oven to ensure that the meringue will be dry throughly. As I said before that baking meringue, the most important thing is to dry and it will be delicious to eat dry meringue with rich whipped cream. You can use other kinds of fruit, depend on your taste but choose the one that goes well with chocolate is recommended.
Serve this delicious (and very beautiful dessert) with a cup of hot tea or coffee is the best afternoon treat!.

Recipe: CHOCOLATE  BERRY PAVLOVA
สูตรภาษาไทย: ช็อกโกแลตเบอรี่ พาฟโลวา

日本語のレシピ:チョコレートベリーパブロバ
Youtube: ช็อกโกแลตเบอรี่ พาฟโลวา, CHOCOLATE  BERRY PAVLOVA, チョコレートベリーパブロバ



 CHOCOLATE  BERRY PAVLOVA
Makes 22 cm cake


130g .............................. Egg whites (about 4)
1/4tsp ............................ Cream of tartar
....................................... Pinch of salt
200g .............................. Granulated sugar
70g ................................ Dark chocolate
1tsp ............................... Corn starch
250g .............................. Whipping cream
15g ................................ Icing sugar
1/2tsp ............................. Vanilla extract
........................................ Strawberry and raspberry
........................................ Roasted almond slices
........................................ Icing sugar, for sprinkle over the top



Preheat an oven to 220C

Line baking sheet with baking paper or silpat.


Heat the chocolate in the microwave (360w for 1-2 minutes), and stir until fully melt, set aside.


 Put the egg whites, cream of tartar and salt in a bowl, and beat until foamy.


 Add the sugar gradually.


 Beat until stiff peaks formed.


 Sift the corn starch into the bowl, fold lightly to combine.


 Pour the melted dark chocolate into the bowl.


 Fold 1-2 times.
Dollop the mixture on the baking paper,  make it 20 cm circle and make dips in the center.
Put the baking sheet into the oven, reduce the temperature to 120C.
Bake for 90 minutes.



 Turn off the oven, and let it cool completely in the oven.


 Put the whipping cream into a bowl with vanilla extract and icing sugar.


Beat until soft peaks formed.


 Place the meringue on a serving dish, put the whipped cream into the center and place fruits on top.


Sprinkle with roasted almond slices and icing sugar.
Refrigerate for 30 minutes to set the cream before serving.


CHOCOLATE  BERRY PAVLOVA

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