ScarlettChocolate Raspberry Pavlova
July 31st 2007 15:46
Chocolate Raspberry Pavlova
About Pavlova
Pavlova is a native Australian and New Zealander dessert. A dessert pays tribute to Ann Pavlova (1885-1931), the famous Russian ballerina. Therefore, it should be presented in the image of a curvaceous dancing figure.
INGREDIENTS
Makes 20 cm Pavlova
3 egg whites
150 gm caster sugar
2 tablespoons cocoa powder, sifted
For the topping
1 cup cream, whisk till soft peaks
450 gm raspberries
25 gm dark chocolate shavings
1. Preheat the oven to 150 degrees Celsius. Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks.
2. In a clean greasefree bowl, whisk the egg whites until stiff peaks form.
3. Beat in the sugar, a spoonful at a time, until the meringue is stiff and shiny.
4. Fold in the cocoa powder gently until well incorporated.
5. Mound the meringue mixture onto a baking paper. Shape it into a round form about 20 cm in diameter. Hollow the centre and make the sides smooth.
6. Bake for 1 hour. Turn off the oven and leave the door ajar for about 15 minutes. Let the meringue cool.
7. Sprinkle with a light, even layer of icing sugar, pile whipped cream in the center.
8. Just before serving, sprinkle the raspberries and chocolate shavings on top of the pavlova.
**From “Passion for Dessert” and “Wikipedia, the free encyclopedia”**
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