I HOPE YOU'RE HUNGRY, because I've made a Raspberry Pavlova for you. What a rapturous dessert! The chocolate meringue base is crispy on the outside, and marshmallow-gooey on the inside. The whipped cream center is sprinkled with chocolate shavings, and crowned with crimson thimbles. Ready to taste this work of art? Here's the recipe:
First, set a piece of parchment paper on a baking sheet, and draw an 8-inch-diameter circle in the center. I used a small cake-stand as a template for my round.
Next, separate six large eggs. Put the whites in the bowl of your standing mixer. Save the yolks for another purpose.
No standing mixer for you? Use your hand-held electric beaters.
Let the whites twiddle their thumbs about for 30 minutes. They'll whip better when they reach room temperature.
While the egg whites are resting, grab a bar of good-quality bittersweet chocolate.
Break off 2 squares...
And chop them finely.
Now start beating the egg whites at medium speed. When they begin to foam, add 1/4 teaspoon cream of tartar.
Cream of tartar is an acid that helps egg whites to achieve their full mounting potential. It also tends to whiten the whites.
Increase the speed to "high," and when the whites form soft peaks, add 1 teaspoon balsamic vinegar.
With the machine still running, gradually add 1 cup of "super-fine" or "caster" sugar.
Why use super-fine sugar? Because it dissolves instantly. Granulated sugar might give your meringue a gritty texture.
Beating is complete when the whites are stiff and shiny. In other words, when you feel like scooping them up with hands, and shoveling them into your mouth.
Put 1 teaspoon cornstarch and 2 tablespoons unsweetened ("baking") cocoa in a sieve...
And sift them over the meringue.
Add the chopped chocolate...
And then fold the additions into the whites with the aid of a green spatula.
Mound the works into a fat circle, staying within the boundary you drew on your parchment paper. Smooth the top and sides with the spatula.
This next step is crucial:
Lick the spatula.
You might as well lick the mixing bowl, too.
True Confession: I licked the spatula, the mixing bowl, and the whisk that was attached to my standing mixer.
Oink.
Bake the meringue at 250°F for 75-90 minutes. Baking is complete when the sides of the "cake" look crisp, and the top feels dry. Turn off the oven, open the door slightly, and let the meringue rest for 2 hours, or until it cools to room temperature.
Note: Sometimes, even if you beat the meringue perfectly...even if you bake it for the right amount of time...and even if you leave it in the turned off oven...it will still collapse after it cools.
But don't despair! Even a collapsed meringue is a beautiful meringue. Its sides will be crisp, and its interior will be chewy-gooey-wonderful.
Invert the meringue onto a big plate or cake stand...
And then spread it with sweetened, softly-whipped cream.
And to make this dessert even more decadent, grab another square (1/2 ounce) of bittersweet chocolate, and grate it with a common vegetable peeler.
Sprinkle the gratings over the cream, right to the very edge.
Then scatter the berries on top, leaving a one inch border all around so the chocolate bits will be visible.
In the comments field below, let me know if you might like to try this poetry some day. It's gorgeous to behold. It's elegant to serve. And it's outrageously delicious!
And here, for your convenience, is a copy-and-paste version of the above recipe:
Raspberry Pavlova (GF)
Kevin Lee Jacobs
Makes enough for 6-8 servings
For the meringue:
6 large egg whites at room temperature
1/4 teaspoon cream of tartar
1 cup super-fine (instant dissolving, or "caster") sugar
1 teaspoon balsamic vinegar
1 teaspoons cornstarch
2 tablespoons baking cocoa
1 ounce (2 squares) bittersweet chocolate, finely chopped
For the topping:
1 cup heavy cream
1 tablespoon granulated sugar
1/2 ounce (1 square) bittersweet chocolate, grated with a vegetable peeler
12 ounces red raspberries
Special Equipment: a standing mixer or electric hand-held beaters; a baking sheet lined with parchment paper
Preliminary step: Draw an 8-inch-diameter circle on the parchment paper.
Set the oven rack at the lower-middle position; preheat the oven to 300°F.
1. Beat the egg whites at medium speed. When they begin to foam, add the cream of tartar. Increase speed to high, and when soft peaks form, add the vinegar. With the machine still running, add the sugar 1 tablespoon at a time. Stop beating when the whites become firm and shiny.
2. Pour the cornstarch and the baking cocoa into a fine-mesh sieve, and sift them over the whites. Sprinkle on the chopped chocolate. Use a spatula to gently fold these additions into the whites.
3. Scoop the meringue into the center of the circle you drew on the parchment paper, smoothing its sides and top with a spatula. Place in the oven, and then immediately reduce the temperature to 250°F. Bake for 75-90 minutes, or until the sides look crisp and the top feels dry to the touch. Turn the oven off, open the door slightly, and let the "cake" cool for 2 hours.
Advance preparation: When completely cool, the meringue can be stored in an airtight container in a cool, dry place for up to 2 days.
4. Just before serving, whip the cream and sugar until thick but soft. Spread the cream atop the meringue, sprinkle on the chocolate gratings, and top with the raspberries.
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More good eats from Kevin:
Perfect Gluten-Free Pancakes
Ham, Kale, and Swiss Cheese Tart
Chicken and Lemon Polpettine
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