with contradicting characteristics of emotional red berries and late-night sexy dark chocolate sauce
Ingredients
Pavlova
4 large egg whites
1 teaspoon white vinegar
1 cup superfine sugar
1 teaspoon cornstarch, sifted
1/2 teaspoon vanilla extract
Dark Chocolate Sauce
2 cups heavy cream
1/2 teaspoon vanilla extract
3 ounces dark chocolate, chopped
About 2 teaspoons confectioners’ sugar
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1 cup sliced strawberries
Instructions
- Preheat the oven to 250°F. Line a large baking sheet with parchment paper or bakers’ Silpat.
- Make the pavlova. In the bowl of a standing mixer with a whisk attachment, whisk the egg whites and vinegar at high speed until soft peaks form.
- Gradually add the superfine sugar 1 tablespoon at a time, mixing well after each addition. Once all the sugar has been mixed in, add the cornstarch and vanilla. Mix until blended and forming stiff, shiny peaks that feel smooth between your fingers.
- Spoon the meringue into a large mound in the center of the prepared sheet, forming two 7 to 8 inch circles, or one large circle.
- Bake for 1 hour, then reduce the oven to 200°F and bake for 1 hour longer, or until the outside is dry and slightly crispy. The inside should still be soft. Turn off the oven, open the door a little and allow the meringue to cool completely.
- Make the topping. Bring the cream and vanilla to a boil and pour over the chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth. Chill until cold to the touch, at least 1 hour. Using a hand mixer or chilled whisk, whip the chocolate cream into soft mounds of whipped cream, adding the confectioners’ sugar as desired.
- Transfer the cooled meringue to a serving plate. Top with generous dollops of the chocolate whipped cream. Add fruit as desired and serve immediately.
Quantity: 6 to 8 servings