Strawberry pavlova with chocolate cream

• Vegetarian
• Gluten free

• Produce

  • 1 Strawberries, fresh

• Refrigerated

  • 6 Egg whites, large

• Baking & Spices

  • 300 g Caster sugar
  • 1 tbsp Cornflour/corn starch
  • 100 g Dark chocolate
  • 1 Icing sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Vinegar

• Dairy

  • 250 ml Heavy/whipping cream

Found on simply-delicious-food.com

Description

Ingredients

• 6 extra large egg whites
• 300g (approx 1½ cups) caster sugar
• 1 tablespoon cornflour/corn starch
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 250ml heavy/whipping cream
• 100g (4oz) dark chocolate
• fresh strawberries
• icing sugar

Directions

• Pre-heat the oven to 150°c and line a large baking sheet with parchment paper.
• In a large bowl, whisk the egg whites until they reach the soft peak stage.
• Slowly, and while continuing to whisk, add the sugar until the meringue is stiff and glossy.
• Fold in the cornflour, vinegar and vanilla extract.
• Dollop the meringue onto the prepared baking sheet and shape to form a round Pavlova.
• Place in the oven and immediately turn the temperature down to 100°c.
• Bake the pavlova for 1 hour and then switch the oven off and allow it to cool completely in the oven. This will result in a crisp crust and soft interior.
• minutes before you are ready to serve, melt the dark chocolate and allow to cool.
• Beat the cream until thick (must be able to hold a peak) then fold in the melted chocolate. Place in the fridge for 5 minutes.
• Top the Pavlova with the chilled chocolate cream and strawberries. Dust with icing sugar and serve.