Chocolate and almond pavlova

Chocolate and almond pavlova

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

I often serve this for big dinner parties, doubling the recipe and putting two of these great looking slipper-shaped meringues down in the middle of the table to share. You can vary this depending on how much time you have on your hands and can use chocolate mousse, crème fraîche or chocolate ice cream in place of the vanilla. You can make your own chocolate shavings for decorating by just pulling the blade of a knife across the flat side of a block of chocolate.

Ingredients

Quantity Ingredient
4 egg whites
140g caster sugar
1/2 teaspoon cornflour
1/2 teaspoon white wine vinegar

For the chocolate sauce

Quantity Ingredient
150g dark chocolate buttons
150ml double cream
50ml milk

To serve

Quantity Ingredient
6-8 scoops vanilla ice cream
100 g mixture dark and white chocolate shavings
60g flaked almonds, lightly toasted with ½ tablespoon icing sugar
or 60g whole blanched almonds, lightly toasted with ½ tablespoon icing sugar

Method

  1. First make the meringue. Preheat the oven to 120°C. Clean a stainless steel mixing bowl and a whisk (preferably electric) with boiling water and dry with a clean cloth to remove any traces of grease. Whisk the egg whites until stiff, then add the sugar and continue whisking until shiny. Add the cornflour and vinegar and whisk for a further 45 seconds or so.
  2. Spoon the meringue mixture into a long, rough slipper shape on a clean baking tray lined with silicone or greaseproof paper. Cook in the oven for 1½–2 hours, or until the meringue is crisp but not coloured on the outside and soft in the very middle (you may need to cook it a little longer depending on your oven). Remove and leave to cool.
  3. To make the chocolate sauce, put the chocolate buttons in a bowl, bring the cream and milk to the boil and pour over the chocolate, stirring, until the chocolate has melted.
  4. To serve, hollow out the pavlova a little by carefully pushing the centre in with the back of a spoon. Using a serving spoon or ice cream scoop, spoon the ice cream into the hollow. Pour over the sauce and scatter over the almonds and chocolate shavings to finish.
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