Chocolate pavlovas that are crunchy on the outside and dense and marshmallowy on the inside. On top of these small pavlovas are fresh fruit, whipped cream, and raspberry curd.
Chocolate Pavlova– 4 large egg white– 220 g granulated sugar– 1 tsps pure vanilla extract– ¼ tsp fine sea salt– 1 tsp red wine vinegar– 2 teaspoons cornstarch– 1 ½ tablespoons dutch process cocoa– raspberry curd can sub with sauce of choiceWhipped cream– 1 cup heavy whipping cream– 1 tablespoon granulated or brown sugar– Pinch fine sea salt– 1 teaspoon pure vanilla extract
Heat the oven to 350 (or 325 if hot). Parchment baking sheets. Separate eggs in a heatproof bowl to prevent whites from yellowing. Make a ⅓ full pot of water simmer on low heat.
STEP 1 .
Water shouldn't touch the bowl bottom. Pinch some of the mixture between your index and thumb after whisking for a few minutes to find sugar granules. Stop cooking.
Whisk bowl of stand mixer. Start whisking slowly, then medium. Make a stiff meringue with salt and vanilla. Mix vinegar and starch. To make large Js, sprinkle cocoa over the bowl and gently fold with a rubber spatula.
Gently fold to remove cocoa clumps without stirring. A 1/4 cup ice cream scoop drops four meringue domes onto the pan, giving each pavlova 3/4 cups.
Swirl and dip mini pavlova tops with an offset spatula to fill. Reduce heat to 300 F and bake pavlovas 30 minutes until firm and liftable.
Leave them in the oven for an hour after turning off. To make whipped cream, pulse all ingredients in a food processor until thick.
Make whipped cream and raspberry curd the center of each pavlova. Raspberries and cheese-grated chocolate shavings. Serve now!
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