Chocolate Berry Pavlova

A different take on pavlova, as crisp and chewy layers of cocoa meringue are combined with cream and chocolate sauce for a darker effect than in the usual recipe. Top with a mixture of crimson berries to add some colour.

RECIPE INFO

Serves 8-10

Preparation Time
min

Cook time
min

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INGREDIENTS

Meringue:

  • 8 egg whites
  • 2 cups (500ml) castor sugar
  • 1 tsp (5ml) vinegar
  • ¼ cup (60ml) cocoa powder, sifted

Ganache:

  • 200g dark chocolate, melted
  • 3/4 cup (180ml) cream

Cream:

  • 2 cups (500ml) cream
  • seeds from 1 vanilla pod

Topping:

  • 3 cups (750ml) mixed berries

METHOD

Preheat oven to 150°C. Line 4 baking trays with baking paper. Draw a 20cm circle on each sheet of baking paper as a guide.

Whisk egg whites until stiff. Gradually add castor sugar, beating well after each addition. Fold through vinegar and cocoa powder.

Spoon mixture into a piping bag. Pipe 4 discs onto each baking tray.

Bake for 40 minutes. Switch off the oven and cool meringue in the oven.

Mix melted chocolate and cream together to form a glossy sauce. Cool.

Whisk cream and vanilla to form soft peaks.

Layer cooled meringue discs, cream and chocolate on a cake stand. Top with berries and serve.

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