CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
- Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
- Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
- Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
- Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
- Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
- Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
- Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
- Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
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 PAVLOVA WITH CHOCOLATE MOUSSE
Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.
Provided by Melissa Clark
Categories project, dessert
Time 4h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
- Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
- Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
- Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
- Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
- Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
- Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
- Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
- Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams
LOW-FAT CHOCOLATE MOUSSE IN A MERINGUE SHELL (PAVLOVA)
This dessert makes a beautiful presentation, yet is low-fat and kind to your diet. You'll want to make the meringue shell (also known as Pavlova) early in the day, or even a day ahead. If you've never made a meringue shell and want a quick alternative, you can substitute a prepared Reduced-Fat Graham Cracker Crust. This recipe was created for the ZWT3 "Lighten Up" challenge in June 2007.
Provided by CookinDiva
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
- While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
- Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
- Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
- Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
- FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
- Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.
Nutrition Facts : Calories 128.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 60.9, Carbohydrate 29, Fiber 0.4, Sugar 25.1, Protein 2.8
CHERRY CHOCOLATE PAVLOVA
Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit
Provided by Emma Lewis
Categories Dessert, Dinner, Lunch
Time 2h
Number Of Ingredients 20
Steps:
- Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
- Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
- When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
- Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
- Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
- When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 45 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE & WALNUT PAVLOVA WITH MADEIRA & TANGERINES
Who says meringue is only for summer? Add rich dark chocolate and pair with walnuts, madeira-spiked cream and tangerine for a wonderful winter dessert
Provided by Rosie Birkett
Categories Dessert
Time 2h40m
Number Of Ingredients 9
Steps:
- Roughly chop the tangerines. In a bowl, toss the tangerines with the madeira until thoroughly coated, then set aside to macerate.
- Heat othe oven to 110C/90C fan/gas ¼. Line two baking sheets with baking parchment. Whisk the egg whites in a clean bowl or stand mixer until soft peaks form. Without stopping whisking, gradually add the sugar and whisk until thick and glossy, then whisk in the vinegar too. Toss the walnuts in the melted chocolate, then fold into the egg so the meringue is marbled with chocolate.
- Spread a circle of the chocolate and walnut meringue about 20-25cm in diameter on each baking sheet. Bake for 2 hrs until crisp but slightly soft in the middle - don't worry if it cracks; it will still taste delicious. Remove from the oven and carefully lift the meringues and parchment onto wire racks to cool. Peel the parchment from the meringues, then use a wide palette knife to lift one meringue onto a serving platter or cake stand.
- Whip the cream to soft peaks, being careful not to over whip. Fold in half the tangerines and the madeira used to soak them. Spread just over half the cream mixture onto the meringue, then top with the other layer of meringue, the remaining cream and the rest of the tangerines. Sprinkle over the grated dark chocolate and serve. Can be made a day ahead and chilled in the fridge.
Nutrition Facts : Calories 591 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN
THESE are incredibly special -- Target makes tubs of meringue cookies and so does Whole Foods...but neither can hold a candle to this recipe with ground almonds, adding a macaroon element...and it's not too sweet. somehow, the bottom stays chewy and a crest rises that is crunchy over a hollow middle it's a little tricky to get the consistency right - but if you don't, you just have the MOST DELICIOUS chocolate bark to scrape off the cookie sheets -- You Can't Lose!
Provided by carrie sheridan
Categories Drop Cookies
Time 45m
Yield 48 cookies, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Melt chocolate in a pan or bowl set over hot water on the stove.
- Let cool.
- Beat egg white and salt until stiff, but not dry.
- Gradually beat in sugar until the mixture is very stiff and satiny.
- Fold in the almonds, vanilla and melted chocolate.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake for 15 minutes.
- it's best to take these off with a spatula while still warm].
- if you want to cheat, these can also be baked on brown paper or parchment paper.
Nutrition Facts : Calories 241.7, Fat 9.7, SaturatedFat 3.8, Cholesterol 0.7, Sodium 76.6, Carbohydrate 36.2, Fiber 2.2, Sugar 32.3, Protein 3.6
CHOCOLATE & PEANUT BUTTER PAVLOVA
Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
- Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
- Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
- Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
- Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
- For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
- To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE MERINGUE PAVLOVA -- CARRIE SHERIDAN
the easiest classy dessert is a pavlova - with chocolate OR mixed berries. couldnT be easier or faster to make.
Provided by carrie sheridan
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Break eggshell of each egg and separate each yolk from each eggs white into a small bowl and add to a large mixing bowl. this ensures that if some yolk escapes into the white, it only ruins 1 egg.
- Place egg whites into a large mixing bowl with a pinch of cream of tartar and mix on high until the peaks are soft and satiny.
- Add sugar very slowly, and continue mixing on high for a few minutes until stiff peaks form.
- Sift in the cocoa powder.
- Add chopped chocolate chips and use a spatula to gently fold these in the stiff peaks. of you donT know how to fold something into egg whites, there are youtube videos on how it is done so you can watch how to do it.
- draw 2 8-inch circles pn a piece of parchment paper and place the paper on a baking sheet.
- Spoon the mixture onto the paper circles.
- Keep each circle the same size and leave a little extra space at the edge for expansion.
- Bake at 300F for 60-75 minutes. Do not overbake.
- Remove from oven and let cool.
- Top first layer with whipped cream.
- top with 2nd layer of meringue and frost with whipped cream.
- Garnish with chopped chocolate or a shaved chocolate bar.
- Drizzle with Hershey's chocolate syrup - or a hot fudge sauce, if desired.
Nutrition Facts : Calories 366.9, Fat 7.1, SaturatedFat 3.9, Cholesterol 7.8, Sodium 157.5, Carbohydrate 74, Fiber 2.3, Sugar 63.6, Protein 6.1
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DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM
From onceuponachef.com
Cuisine Australian, ItalianTotal Time 1 hr 35 minsCategory DessertsCalories 429 per serving
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.)
- Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined. It should be a light mocha color with no white or brown streaks.
- Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked. Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don't worry if the top is cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (The meringue won’t collapse as much if it cools gradually.)
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