Monday, January 12, 2015

Chocolate Kiwi Pavlova Recipe

There always comes a time to try something new in the kitchen. For me it has recently been this Chocolate pavlova recipe. Having recently been inspired to make a pavlova, by Anne's blog post, I decided to search around for the combinations of tastes that would suit me the most. The pics I took where in the evening, and I didn't have the natural daylight, that I usually use for food photography. But nonetheless, this desert is a classic, and as I discovered, it's for a reason that way.

click on the images for a bigger view



Ingredients

Chocolate Pavlova Base
:
- 4 large egg whites (120 grams), at room temperature
- 1 cup (200 grams) superfine (castor) sugar
- 1 teaspoon white distilled vinegar (can use a flavored vinegar)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon cornstarch (corn flour)
- 2 tablespoons (15 grams) unsweetened cocoa powder

Topping:
- 1 cup (240 ml) cold heavy whipping cream (cream with a 35-40% butterfat content)
- 1 tablespoon (15 grams) granulated white sugar (or to taste)
- chocolate curls for decoration
- 4-5 kiwis, sliced

Method

Preheat your oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the parchment paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until you have soft peaks. Then add the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue is shiny and holds stiff peaks. (Tip: The meringue should feel creamy between your fingertips, not gritty with sugar!) Then add the vanilla extract and vinegar and beat until combined. Using a small strainer, sift the cocoa powder and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Before placing the meringue on your baking sheet, put a dab of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding or lifting up. Then gently pile the meringue inside the circle drawn on the parchment paper, smoothing the edges.

Place the baking sheet into the oven and immediately reduce the oven temperature to 250 degrees F (120 degrees C). Bake the Pavlova for about 60 - 75 minutes or until the outside is dry. (The outside of the meringue will feel firm to the touch, when gently pressed. There may be some cracks and you will see that the inside is soft and moist like a marshmallow.) Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven (for about two hours).

Shortly before serving gently place the meringue on your serving plate. Whip the cold cream and sugar in your electric mixer, with the whisk attachment (can use a hand mixer or a wire whisk), until soft peaks form. Mound the whipped cream into the center of the meringue and arrange the kiwi on top of the cream, and then the chocolate curls. Serve immediately.



I hope you will try this. This recipe is really great and also delicious.
This pavlova was gone in two days :)


31 comments:

  1. Wow... Looks yummy.
    Now, if I only cooked and baked.....

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    Replies
    1. Maybe you ask Bill to make it for you :)

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  2. Hello Mersad, if it is chocolate I think I would love it.. It looks delicious. Thanks for sharing the recipe! Have a happy day and new week ahead!

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    Replies
    1. You too Eileen. Thanks for your comment.

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  3. At our house I doubt that this delectable dessert would have lasted two days!!

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    Replies
    1. There weren't many people eating it. Otherwise, it would have eaten much faster :) It's so light and fluff, so it's no wonder it goes away fast.

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  4. Hmmm. What a shame my husband is a diabetic. This looks tasty!

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  5. You can try substituting the sugar in this recipe with Splenda, which is a natural sweetener or use artificial sweetener. You can leave the fruit out if he can't have fruit sugar, and try it that way.

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  6. it is beautiful to look at and i love kiwi and chocolate which means I would love it,

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  7. Pavlova is one of my favourite desserts Mersad, this one looks so good I might be making it in my new kitchen this weekend :)

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  8. It looks delicious! :)

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  9. I've always wanted to try this and the chocolate gives me more incentive! :)

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  10. Mmmmm looks delicious, Mersad!! Going to have to try this one, too!! I do love your recipes!!

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  11. Never heard of it, but it looks delicious! :)

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  12. I'd be lucky to have it last a day here. I am going to try this for something different next time I need a dessert.

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  13. Klatschklatschklatsch ;-D...bravo Mersad! Eine superschöne Pavlova! Die hast du toll hinbekommen! GlG Anne

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    Replies
    1. Die Pavlova hat uns sehr gut geschmeckt! Danke für die Inspiration.

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  14. You have talked me into trying this recipe. Looks delicious. Yes, I know it didn't last until the sun came up so you could photograph it using daylight. I can understand why. Yum!

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  15. that looks delicious. I think I will try this recipe soon. Thanks for the tip about photographing food in natural daylight.

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    Replies
    1. It's really the best light for it.

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  16. Looks absolutely decadent, I'm surprised it lasted two whole days! :)

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  17. I love kiwi fruit. And chocolate...but I'm not sure this combination would be good. It looks luscious tho.

    Guess I'm gonna have to try making this when I feel much better. In the meantime, I'm gonna go to the store and get me some kiwi for snacking. You coaxed me into that Mersad.

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    Replies
    1. Haha. Oh well, at least I got you to the Kiwi part. But believe me, the Chocolate Pavlova with the Kiwi goes really well together!

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  18. Yum! Pavlova is a favorite dessert around here, but I've never made a chocolate version. It would be delicious. Thanks for the recipe!

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  19. Humm, it look delicious, greeting from Belgium
    http://louisette.eklablog.com

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  20. Pavlova started in New Zealand, but people make them from egg white, no chocolate.

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  21. Pavlova is my favourite, though I am not sure if I've ever had a chocolate one. There is rivalry about whether the pavlova is Australian or New Zealand. I thought you might be interested in the pavlova's history - I just found this - fascinating - http://www.goodfood.com.au/eat-out/news/pavlova-research-reveals-desserts-shock-origins-20151010-gk5yv9

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