Strawberries in Chocolate Pavlova
This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||12 g|
|sat. fat||7 g|
- Portion size: 8 to 10
Crisp on the outside yet soft, chewy and marshmallowy on the inside, this chocolate meringue bowl makes a pretty container for the strawberries.
- 4 4egg whiteegg whites
- 1 cup 1cupgranulated sugar
- 1 tsp 1tspcornstarch
- 1 tsp 1tspwhite vinegar
- 1 tsp 1tspvanilla
- 2 oz 2ozbittersweet chocolate, chopped
- 1 cup 1cupwhipping cream
- 3 cups 3cupshulled strawberrystrawberries, (12 oz/375 g), quartered
Line large rimmed baking sheet with parchment paper or greased foil. Using 8-inch (20 cm) round cake pan as guide, trace circle on paper. If using paper, turn over. Set aside.
In bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in cornstarch and vinegar; fold in vanilla. Fold in chocolate.
Spoon onto circle on paper; spread to fill evenly. With back of spoon, form nest shape with hollow about 5 inches (12 cm) in diameter and rim about 1 inch (2.5 cm) higher than hollow.
Bake in centre of 275°F (140°C) oven until crisp outside but still soft inside, about 1 hour. Turn off oven; let cool in oven for 1 hour. Slide metal spatula under meringue to loosen from paper; slide onto flat serving plate. (Make-ahead: Let stand at room temperature for up to 2 hours.)
In chilled bowl, whip cream; spoon into meringue nest, leaving raised rim bare. Arrange strawberries on cream. To serve, cut with serrated knife.
Source : Canadian Living Magazine: June 2003