CHOCOLATE PAVLOVA
Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
Provided by Olga D
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
- Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
- Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g
CHOCOLATE BANANA PAVLOVAS
Individual pavlovas made with chocolate and bananas. Apparently both Australia and New Zealand have made claims to the creation of the pavlova, but it would seem that New Zealand has the stronger claim. Recipes for a fruit-filled meringue started to appear in New Zealand in 1926, around the same time that the ballerina Anna Pavlova was stirring popular imagination, and somehow this dish came to bear her name. Then in 1935, Bert Sachse, a chef at the Esplanade Hotel in Perth, laid claims to the creation of this now classic dessert, after Anna Pavlova had stayed at the hotel! The unlikely connection with Anna Pavlova is the common thread in these two stories, and if they are to be believed, it would seem that this popular dessert has its earliest origins in New Zealand, though in Australia it is generally regarded as an Australian dessert! I have posted this recipe, from the October 2005 issue of the 'Australian Women's Weekly', for the 2005 Zaar World Tour. Pavlovas are more commonly made and served as a single fruit-filled meringue pie. This recipe is, therefore, something of a departure from the traditional pavlova in that it comprises four individual serving size pavlovas.
Provided by bluemoon downunder
Categories Pie
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to very slow (120°C/100°F fan forced). Grease an oven tray. Trace four 10cm circles onto baking powder; place the paper, marked side down on a tray.
- Beat the egg whites in a small bowl with an electric mixer until soft peaks form; gradually add the sugar, beating between each addition; then gently fold in the cocoa. Once you have prepared the meringue mixture, it is essential that you bake it immediately, otherwise it is prone to collapsing.
- Spread the meringue mixture inside the circles on the prepared tray, and bake in the oven for about 45 minutes or until the meringues are firm; cool the meringues in the oven with the door ajar.
- Meanwhile whisk the cream cheese, cream and sifted icing sugar in a small bowl, until combined.
- Top the meringues with the cream cheese mixture and banana slices.
- Combine the extra sugar and the water in a small, heavy-based pan and stir over a low heat, without boiling, until the sugar dissolves, then bring to the boil.
- Reduce the heat and simmer, uncovered, without stirring, until the mixture is golden brown. Remove from the heat; and stand until the bubbles subside and the toffee runs evenly from the back of a spoon.
- Drizzle the meringues with the toffee close to serving.
Nutrition Facts : Calories 475.8, Fat 17.1, SaturatedFat 10.7, Cholesterol 55, Sodium 269.5, Carbohydrate 74.9, Fiber 1.8, Sugar 66.4, Protein 9.5
BANOFFEE PAVLOVA
A baked meringue is topped with banana slices, caramel sauce and whipped cream. This is a delicious combination of two very yummy desserts making one that will have you making it over and over again!!!
Provided by Trishie
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.
- In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.
- Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
- Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.
Nutrition Facts : Calories 278 calories, Carbohydrate 61 g, Cholesterol 11.8 mg, Fat 3.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 2.4 g, Sodium 209.2 mg, Sugar 30.1 g
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