Get ready for summer entertaining with this elegant but simple dessert. A pavlova is the product of egg whites whipped with sugar into a cloud of creamy white indulgence. Bake in the over to create a crisp exterior yet a chewy center.
You can create one large meringue disk or use a piping bag to pipe individual meringue nests.
PAVLOVA WITH CHOCOLATE, SUMMER BERRIES, AND LEMON WHIPPED CREAM
Baking Time: 60 minutes
Prep Time: 15 minutes for meringue; remaining items can be prepared while meringue bakes
Prepare in Advance
Preheat oven to 275ºF
Line baking tray with parchment paper or silpat mat
Have a copper bowl cleaned with raw lemon to remove dirt and oil
KitchenAid Mixer with copper bowl insert (if available, but not necessary)
Three egg whites (room temperature)
1 teaspoon cream of tartar
175 grams (6 oz) super fine sugar
1 teaspoon corn starch
1 teaspoon raspberry vinegar
¾ cup Ghiradelli dark chocolate morsels
Triple Sec Summer Berries
6 oz. blackberries
6 oz. blueberries
6 oz. red raspberries
6 oz. strawberries, quartered
3 Tablespoons Triple Sec
3 Tablespoons superfine sugar
Zest of one lemon
Lemon Whipped Cream
1 cup whipping cream
2 tablespoons lemon juice (or to taste—it should be tart)
3 tablespoons powdered sugar
Separate the whites from the yolks ensuring there is absolutely no yolk in the whites. With an electric mixer and a copper bowl (if available), whisk the whites till foamy. Add the cream of tartar and continue whisking until whites are firm. Gradually add half the sugar and continue whisking until the whites are glossy and firm. Reduce the speed and add the remaining sugar, corn starch, and raspberry vinegar. Continue whisking till blended and peaks are firm. Meringue should be glossy and hold firm peaks. Overwhisked meringue will lose its glossy shine and will look dry.
Spread the meringue into a 9” round directly onto the silpat mat. Create a well in the center leaving a 1” wide lip. Use a fork or fingers to shape decorative swirls and textures into the lip. Convection bake for one hour at 275ºF. Turn off oven and let cool for 30 minutes in the oven. Remove from oven and allow to cool on the silpat mat.
While the meringue is baking, combine all the fruits, Triple Sec, sugar and lemon zest. Allow to macerate while meringue cools.
Gently melt the chocolate in a baine marie. Pour the chocolate into the well of the meringue. Use a pastry brush to completely cover the sides and bottom of the well with the chocolate. Allow to set completely. Set in the freezer for a few minutes to expedite the chocolate setting.
Lemon Whipped Cream:
In a round bottom bowl, combine all ingredients. Whisk until firm. Overwhisking will cause the cream to break creating small clots. Adding a little more cream may rescue it, but not a guarantee.
Drain fruit of any excess liquid. Gently place the fruit into the well of meringue. Top with Lemon Whipped Cream and finish with freshly zested lemon. Garnish with mint sprigs.
COPYRIGHT. ALL RIGHTS RESERVED TO THE PATRICIAN PALETTE AND MARK WOOLCOTT PHOTOGRAPHY.