Gooey Chocolate Pavlova

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

Meringue

2 teaspoons cornflour

2 teaspoons white wine vinegar

4 large egg whites

225g  caster sugar

3 tablespoons cocoa powder

Filling

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.

  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a large baking sheet with greaseproof paper.
  2. 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.
  3. Sift the cocoa powder into the meringue and gently fold it into the mixture until fully incorporated.
  4. 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.
  5. 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.
  6.  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.
  7. Next, prepare the fruit – slice it however you like.
  8. 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.

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