Pavlova Chocolate With Strawberry

Pavlova Chocolate with Strawberry

Ease of cooking: Medium
Dessert
KitchenAid Artisan Series Mixer KSM150
Attachment used: Wire Whisk
Serves: 10 or more

Ingredients
4 medium size egg whites
Pinch of salt
180 g caster sugar
1 tsp vinegar or lemon juice
1 tsp corn flour
Topping
300ml/ 1 ¼ cups Non-dairy cream
100-150 g dark chocolate
50 g butter

Fresh strawberry or raspberry for decorate

Method
1. Preheat oven to 180C. Put egg whites and salt into a mixer bowl. Use wire whisk on speed 10 for 2 second and reduce speed to 6 add the sugar spoon by spoon and continue to whisk until stiff and shine.
2. Sprinkle over the vinegar and corn flour and whisk at speed 4 for few second till well incorporated.
3. Pile the mixture onto a greaseproof paper and form into 3 small circles approximately 12-13cm in diameter.
4. Put the Pavlova into the oven, then immediately reduce the heat to 150C and leave to bake for 1.5-2 hours. Leave the Pavlova to cool in the oven with oven off and door slightly open.
5. Carefully peel from the grease paper and keep aside.
6. Break the chocolate into small pieces using double boiler method. Add the butter and keep stirring until smooth texture.
7. Whip the cream in the mixer bowl using wire whisk at speed 4 then increase to speed 8 till fluffy and stiff.
8. Put 1 pavlova on a round cake plate then spread the chocolate on top follow by cream. Stake the 2nd pavlova on top of the cream and repeat the same step chocolate then cream then 3rd pavlova top with cream and décor with strawberry.


Tips: You can serve with passion fruit as the sauce or raspberry sauce.
Pavlova can be made 1 day ahead but must keep in airtight container.






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