Name: Chocolate pavlova with blueberries
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 egg-whites; 3/4 cup caster sugar; 2 tablespoon cocoa powder, sifted, plus extra to dust; 1/2 teaspoon balsamic vinegar; 50 gram dark eating chocolate, finely chopped; 300 millilitre thickened cream, whipped; 125 gram punnet blueberries

Chocolate pavlova with blueberries

Makes 6 Item

Prep

30M

Cook

Total

1H 30M

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Ingredients

3 egg-whites

3/4 cup caster sugar

2 tablespoon cocoa powder, sifted, plus extra to dust

1/2 teaspoon balsamic vinegar

50 gram dark eating chocolate, finely chopped

300 millilitre thickened cream, whipped

125 gram punnet blueberries

Method

1.Preheat oven to moderately low, 160°C. Grease and line 2 oven trays with baking paper.

2.In a large bowl, using an electric mixer, beat egg-whites until soft peaks form. Add sugar 1 tablespoon at a time, beating until it dissolves and foam is stiff and glossy. Fold in cocoa and vinegar, then chopped chocolate.

3.Spoon mixture onto prepared oven trays to form 6 small pavlova nests.

4.Bake for 10 minutes, then reduce temperature to low, 120°C. Bake for a further 45-50 minutes, until dry and crisp. Cool in turned-off oven, with door ajar to fully dry out.

5.Serve topped with whipped cream and blueberries. Dust with extra sifted cocoa powder.

Other berries can be used instead of blueberries.
Note

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Ingredients

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