I have no idea why, but I have had a craving for pavlova since Thursday night, so I just had to make one.
This is my recipe for a very gooey chocolate pavlova with fresh cream, strawberries, mango and a few grapes on top.
The pavlova almost turns brownie like in the middle which is just sooo good! Here’s the recipe.
Gooey Chocolate Pavlova
Serves 6-8 people
2 teaspoons cornflour
2 teaspoons white wine vinegar
4 large egg whites
225g caster sugar
3 tablespoons cocoa powder
300ml double cream
1 tablespoon icing sugar – sifted
1 teaspoon vanilla essence
Fresh strawberries, mango and grapes– sliced up to decorate. You can use whatever fruit you like.
- Preheat the oven to 180°C/160°C fan/gas mark 4 and line a large baking sheet with greaseproof paper.
- Mix the cornflour and white wine vinegar to make a paste. Whisk the egg whites in a large bowl until they form soft peaks. Then, while continuing to whisk, start to gradually add the sugar, a spoonful at a time, followed by the cornflour paste, until the mixture forms stiff peaks and is smooth and glossy.
- Sift the cocoa powder into the meringue and gently fold it into the mixture until fully incorporated.
- Spoon the meringue mixture gently on to your prepared baking sheet to form a large circle, making sure the sides of the meringue are built up slightly so that the filling will sit inside.
- Place the meringue in the oven and immediately turn the temperature down to 170°C/150°C fan/gas mark 3½. Cook for about an hour – the meringue should be crisp to touch on the outside. When it’s done, turn the oven off but leave the meringue in there to gradually cool down – by cooling it slowly you’ll get a lovely gooey centre.
- While your meringue is cooling, prepare the filling. Put the double cream into a large bowl. Add the icing sugar and the vanilla essence and then whisk until the cream forms soft peaks – it should be fairly thick but you want it to still be creamy and luscious.
- Next, prepare the fruit – slice it however you like.
- When the meringue has completely cooled, spoon on the cream and decorate with the fruit. Dust the top with a little bit of icing sugar, then chill in the fridge until you’re ready to eat. Serve as is, or with chocolate sauce or single cream.