Our most successful dish over the holidays was a
chocolate Pavlova which Lynne made for New Year’s Eve, when we had friends over
to wish the old year goodbye. It sounds complicated; it isn’t. You can make it
the day before
6 large egg whites – 300 g caster
sugar – 1 T corn flour – 2 t raspberry vinegar – 25 g cocoa powder – 50 g dark
chocolate, chopped – 500 g cherry compote – 250ml cream – 1T Amaretto liqueur
or 1 t vanilla bean paste – 150g fresh cherries
Heat the oven to 140ºC. Whisk the egg whites until
they form stiff peaks, then, adding 1 tablespoon at a time, carefully whisk in
the sugar, making sure you whisk really well between each addition. When all
the sugar has been added, do whisk until the mixture is really thick and glossy
and stands in soft peaks. Using a large metal spoon, carefully and gently stir
in the corn flour, vinegar, cocoa powder and chocolate, until just incorporated
Line a baking sheet with a piece of rice paper,
baking paper or a silicone sheet. Spoon on the meringue, making a circle and
building up the sides, so that you have a bowl shape which will keep the
filling in. You could put the meringue into a piping bag if you want it to look
really professional. Bake for 1¼ hours, then turn off the oven, open the door
and leave to cool. The rice paper is edible, but do carefully remove the baking
paper or silicone and put the Pavlova onto a pretty serving dish. Don’t worry
if the meringue cracks a bit, that is part of its charm. It is meant to be like
soft marshmallow in the centre
When ready to serve, whip the double cream and
Amaretto together in a big bowl until soft peaks form. Spoon the cherry compote
over the meringue, dollop over the cream; arrange some fresh cherries on top
and serve
© John & Lynne Ford, Adamastor & Bacchus 2018
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