Chocolate Pavlova With Mascarpone Cream And Fresh Berries Food

DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM

Steps:

• Preheat oven to 150°C/300°F (lower to 140°C if using fan-forced).
• Line a baking tray with non-stick baking paper and roughly draw a 6-inch circle. Flip the paper over so the ink does not transfer to the meringue later.
• Put the egg whites and salt in a large and use an electric or hand mixer to whisk them on low speed until foamy, about one minute.
• Increase speed to medium and gradually add in the sugar while the mixer is on. Continue to whisk the meringue until stiff peaks and glossy, about 7 - 8 minutes.
• Sift the cocoa powder into the meringue and add in vinegar and chopped chocolate. Use a spatula and fold until just combined. It should be a light mocha color with no streaks or cocoa.
• Pour the meringue onto the marked baking paper and use a spatula to spread it evenly. It does not need to be perfect or evenly smooth. Do not overwork the meringue or it will deflate.
• Place in pre-heated oven and bake for 45 - 50 mins until the meringue is puffed and crisp all over, yet slightly soft in the middle.
• Do not worry about the cracks as that is very normal and will be covered by the mascarpone cream later.
• Turn off the oven and open the oven door slightly and let it meringue cool completely inside. This will minimize the sinking of the meringue.
• Using a hand whisk or electric mixer, beat the mascarpone, whipping cream, and vanilla extract until combined. Add in the sugar and continue to beat until soft peaks. Do not over beat the mixture or it'll become grainy.
• Carefully peel off the cooled meringue shell from the baking paper and set on the serving tray.
• Spread the whipped cream on top of the meringue.
• Top with shaved chocolate and fresh strawberries.
• Slice and enjoy.
• Note: You could make this up to 12 hours ahead of time before serving. Keep refrigerated.

CHOCOLATE PAVLOVA

Steps:

• Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
• Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
• Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.