Pavlova, if you are not familiar with it, is a meringue cake named after the Russian ballerina Anna Pavlove. It’s especially popular in Australia and New Zealand as well as in the U.K. It’s a deliciously sweet and feathery light confection, often filled with whipped cream and fresh berries – and in this case, chocolate. Since the recipe includes raspberries, which has low pH levels, it is perfect to be paired with richberry.
Yield: 8 to 10 servings
INGREDIENTS
For the meringue:
· 4 1/2 teaspoons cornstarch
· 6 egg whites, at room temperature
· Pinch of salt
· 1/2 teaspoon cream of tartar
· 1 teaspoon vanilla
· 1/4 cup (21 grams) Dutch-processed cocoa powder
· 4 tablespoons sliced almonds
· 1 1/2 cups (300 grams) sugar
For the filling:
· 1/2 cup (2 ounces, 57 g) finely chopped bittersweet chocolate
· 1 1/2 cups (355 ml) heavy whipping cream
· 1 teaspoon vanilla extract
· 3 (6-ounce) packages of raspberries, about 5 to 6 cups (500 g)
· 2 tablespoons sugar
METHOD
Preheat the oven to 275ºF (135°C). Line a baking sheet with parchment. With a sharpie or pencil and using a 9-inch pie or cake pan as a guide, trace a 9-inch (23 cm) circle on the parchment paper and then flip the paper, so the ink-side is facing down (and doesn't touch your food), but you can still see the outline through the paper.
Beat the egg whites: In the squeaky-clean bowl of an electric mixer on medium speed, slowly beat the egg whites until foamy. Sprinkle with a pinch of salt and the cream of tartar. Continue beating just until soft peaks begin to form. With the mixer on medium speed, add the cornstarch 1 teaspoon at a time. When all the cornstarch has been added, increase the mixer speed to high and beat for 5 minutes, or until the meringue is shiny and forms stiff peaks. Dip your index finger into the meringue and rub it between your finger and thumb. If it feels gritty, continue to beat for another 30 to 60 seconds, or until it feels perfectly smooth between your fingers.
Mix in the vanilla and cocoa powder: With the mixer on low speed, mix in the vanilla. Remove the bowl from the stand and sift the cocoa powder over the meringue. With a spatula, gently fold in the cocoa powder until the mixture looks streaked with ribbons of cocoa powder. Avoid deflating the meringue.
Bake the meringue: Scrape the meringue into the centre of the circle on the baking sheet. With the back of a large spoon, spread it into a 9-inch circle. Mound the edges slightly higher, so there's a bowl-like indentation in the middle. Sprinkle with the almonds. Bake at 275°F (135°C) for 30 minutes. Turn the oven down to 250ºF (120°C) and bake for another 45 to 55 minutes, or until the edges and sides look crisp and the top looks dry. It should still feel slightly soft in the centre when you press it gently with your finger. Remove from the oven and let cool completely. Transfer to a serving platter. Store at room temperature for up to 2 days, loosely wrapped in foil.
Top with chocolate: Preheat the oven to 350ºF. Sprinkle the chocolate over the indentation in the middle of the meringue. Place in the oven for 2 to 3 minutes, or until the chocolate melts. With the back of a spoon or a small offset spatula, spread the chocolate across the middle of the pavlova in an even layer. Place in the freezer for 10 minutes to allow the chocolate to harden. (Make the whipped cream while you wait.)
Make the whipped cream: In a mixer bowl on medium speed, beat the cream, sugar and vanilla together until soft peaks form.
Fill and finish the pavlova: Spread the whipped cream over the top of the meringue to cover the chocolate. Arrange the raspberries on top. Serve immediately, or refrigerate, uncovered, for up to 3 hours. The pavlova is best eaten on the day you serve it, but leftovers will keep for a few days, refrigerated.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
CALORIE SAVINGS:
1 1/2 cups (300 grams) sugar, 2 tablespoons sugar 1210 Calories
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