Pavlova is a 'traditional' Aussie Christmas dessert, but is enjoyed all summer and typically topped with whipped cream and whatever fruit is fresh and in season. I wanted a pavlova for Christmas this year, but used an egg yolk and mascarpone tiramisu filling along with a coffee whipped cream to change it up a bit. The pavlova itself has a couple of tablespoons of cocoa folded through, and along with the coffee whipped cream and a very dark chocolate ganache topping, reduced the sweetness of the traditional pavlova just enough for me.
Cocoa-swirl pavlovaRecipe from the cook who knew nothing
8 egg whites
2 cups sugar
2 Tbs cocoa powder
1 tsp vanilla paste
- Preheat the oven to 220C/420F and line two baking sheets with baking paper. Draw a 20cm/8 inch circle on each sheet of baking paper and sprinkle with cornstarch to prevent the pavlovas from sticking at the end.
- Beat the egg whites to soft peaks, then add the sugar gradually, throwing in the vanilla about halfway though the sugar. Continue adding sugar until stiff peaks form. The egg whites have been whipped enough when you can turn the bowl upside down and you don't lose them.
- Sift in the cocoa and fold though a few times, making sure that streaks still remain.
- Scoop the meringue onto the baking paper, shaping into two 20cm circles. Place in the oven and turn down the temperature to 120C straight away. Bake for 90 minutes, then turn the oven off and leave the meringues in the oven until cool.
Dark chocolate ganache1 C heavy cream
3/4 C 70% cocoa chocolate
- Bring cream to just below a boil and pour over chocolate (in a heatproof bowl). Stand for 2 minutes, then stir until smooth. Allow to cool to room temperature.
Tiramisu mascarpone and coffee whipped creamI can't remember where this recipe came from, so if you recognise it, please let me know!
3 egg yolks
1/3 C sugar + 1 Tbs
1 3/4 C heavy cream 1 tsp vanilla 2 Tbs sugar 3 Tbs strong coffee, chilled 1 Tbs dark rum, optional 250g mascarpone
- Whisk the egg yolks and 1/3 C sugar over a double boiler until thick and pale, 5-6 minutes. Cool, stirring frequently.
- Whip the cream with 1 Tbs sugar until soft peaks, then whip to stiff (but not too far or it will split!).
- Stir together the eggs and mascarpone, then fold in half the whipped cream.
- Fold the coffee and dark rum into the leftover whipped cream.
Salted and roasted almond slivers
- Place one of the pavlova rounds on a serving plate. Layer on the mascarpone mixture, then the coffee cream. Top with the other pavlova and repeat the mascarpone and coffee cream layering. Carefully pour over the dark chocolate ganache and decorate with cherries and salted roasted almond slivers.