Indulge in a rich chocolatey raspberry pavlova - the perfect addition to your Christmas menu
When it comes to Christmas desserts, nothing beats a pavlova and this chocolate raspberry pavlova takes pavlova to a whole new level. To make this pavlova I used Bakemaster bakeware, specifically using the 35x28cm Insulated Baking Sheet. Because the baking sheet is insulated, it distributes heat evenly and as pavlova is cooked at a low temperature for a long time, I thought the baking sheet would be perfect for the job.
The baking sheet is made from quality heavy-duty carbon steel for easy baking, cooking and grilling. The sheet has durable rolled edges to prevent warping, and is both fridge and freezer safe. I’ve had my baking sheet for a while now and apart from pavlova, I’ve used it to bake cookies, yeasted rolls and even spanakopita. Although I used baking paper on this occasion, the baking sheet has a non-stick coating which makes it easy to clean, and even after a few months of constant use, my baking sheet still looks brand new.
The pavlova recipe was adapted from Falafel For Breakfast: Modern Middle Eastern Recipes for the Shared Table from Kepos Street Kitchen by Kristy Frawley and Michael Rantissi. The chocolate pavlova mixture is inclined to spread more than regular pavlova, so I’ve suggested making a 18cm pavlova which should result in an 20cm pavlova when baked.
Here’s the recipe for you which makes an 8 inch / 20cm pavlova. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C.
Chocolate raspberry pavlova – makes an 20cm pavlova
Ingredients:
- 120g 60-70% dark chocolate
- 4 egg whites (120g), at room temperature
- Pinch salt
- 220 g (1 cup) caster sugar
- 1 tablespoon white vinegar
- 1 tablespoon cornflour
Berry compote (Optional):
- 200g mixed berries, fresh or frozen
- 45g (3 tbs) caster sugar
- The juice of half a lemon
- 1-2 tbs water
Topping:
- 300ml thickened cream
- 1 tsp vanilla bean paste
- 1 punnet raspberries
Method:
2. Put the chocolate in a heatproof mixing bowl over a saucepan of simmering water, making sure that the water doesn't touch the base of the bowl. Stir until melted then set aside to cool to room temperature. Alternatively, melt the chocolate in a microwave.
3. Using an electric mixer with the whisk attachment, whisk the egg whites with a pinch of salt until soft peaks form. Slowly add the sugar a tablespoon at a time and whisk until it forms a thick and glossy meringue and the sugar crystals have all dissolved. Fold in the vinegar and cornflour and then gently swirl in the melted chocolate.
4. Spoon the meringue onto the baking tray, using the circle as a guide. Try to build up the walls of the pavlova so that it’s at least 2 inches high as the meringue spreads whilst cooking. Reduce the oven temperature to its lowest setting, place the tray onto the centre rack and bake for 1¼ -1½ hours or until the pavlova is firm and the base is dry.
5. I like to leave the pavlova in the turned off oven until it’s completely cold before removing it from the oven and placing it on a wire rack.
Berry compote
To make the compote, combine all the ingredients into a small saucepan. Bring the mixture to a boil and then reduce the heat to a simmer. Gently simmer the mixture for 15-20 minutes. The mixture will have thickened a little and the berries should still hold their shape. Place into a covered bowl and refrigerate until needed.
To decorate
In a small bowl, whip the cream with the vanilla bean paste until soft peaks form. Carefully remove the baking paper from the pavlova, then place it onto a serving plate and decorate the pavlova with whipped cream and berries. If you like, just before serving you can dollop on some of the berry compote.
Next Read: Festive Dessert Recipe: Christmas Ice-Cream Pudding
