June 02, 2024 • Swisspip Chocolates

Chocolate Pavlova

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 teaspoons cornstarch
• 100 g Swisspip Dark 72% chocolate (melted)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Fresh berries or chocolate shavings for garnish (optional)

Instructions:

1. Preheat the Oven:
• Preheat your oven to 150°C. Line a baking sheet with parchment paper and draw a 9-inch circle on the paper.
2. Make the Meringue:
• In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
• Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the meringue is glossy.
• Gently fold in the vanilla extract, white vinegar, and cornstarch until well combined.
3. Shape the Pavlova:
• Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape it into a nest, making the sides slightly higher than the centre.
4. Bake the Pavlova:
• Place the pavlova in the preheated oven and immediately reduce the temperature to 120°C.
• Bake for 1 hour and 15 minutes. Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
5. Prepare the Chocolate Topping:
• While the pavlova is cooling, melt the 100 g Swisspip Dark 72% chocolate in the microwave or using a double boiler.
• Let the melted chocolate cool slightly.
6. Whip the Cream:
• In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
7. Assemble the Pavlova:
• Once the pavlova is completely cool, gently spread the melted Swisspip Dark 72% chocolate over the top.
• Dollop the whipped cream over the chocolate layer.
• Garnish with fresh berries or chocolate shavings if desired.
8. Serve:
• Slice and serve the pavlova immediately for the best texture and flavour.