Doesn’t this Chocolate Berry Pavlova look fabulous? The meringue base has added cocoa for chocolatey flavour, then it’s painted with melted chocolate and topped with whipped cream and a berry compote. I can confirm that not only was it totally delicious, it wasn’t difficult to make at all.
The recipe comes from ‘Make it Easy’ by Jane Lovett published by New Holland Publishers. Jane describes Make it Easy as “A book for the home cook with the emphasis on get-ahead, easy, seasonal recipes with a contemporary twist” Make it Easy starts with useful top tips, notes on presentation, do’s and don’ts and some general notes.
There are nine chapters: soups and starters, fish & shellfish, meat, poultry, weekend lunches, vegetables and salads, desserts, quick nibbles & drinks, bits, bobs & basics.
I found so many great dishes in this book and loved the ‘Get Ahead’ tips showing you how much of the recipe you can prepare before the meal. This is an ideal book for anyone who new to entertaining or who is concerned about which dishes to make and getting their dishes to the table on time! You can wow your guests with Vietnamese Herby Chicken with Nutty Green Rice Salad or Salmon en Croute with Lime and Coriander Sauce
Even if you don’t do much entertaining, there are some great recipes to eat with the family, like the Quick Creamy Smoked Haddock Saffron and Chive Risotto and Spicy Sausage, Lamb and Bean Bake.
I was drawn to one particular dessert, not only because it contains some of my favourite flavours, but also because it fits perfectly with the July ‘We should Cocoa’ challenge which requires a combination of Blackcurrants and Chocolate, it’s a Chocolate Berry Pavlova.
Chocolate Berry Pavlova
Ingredients
- 4 (4) egg whites
- 1 pinch (1 pinch) salt
- 280 grams (1.5 cups) caster sugar
- 1 teaspoon (1 teaspoon) cornflour
- 1 teaspoon (1 teaspoon) cocoa powder plus extra for dusting
- 1 teaspoon (1 teaspoon) vanilla essence
- 1 teaspoon (1 teaspoon) white wine vinegar
- 500 grams (3.3 cups) frozen mixed berries I used frozen blackcurrants and redcurrants and fresh raspberries
- 50 grams (2 oz) good quality plain or white chocolate
- 425 millilitres (2 cups) double cream
- Icing sugar for dusting
Instructions
- Preheat the oven to 140C (275F), gas 1 and line a flat baking sheet with foil or baking parchment.
- Whisk the egg whites with a pinch of salt until stiff, then add 225g of the sugar, a tablespoon at a time, whisking it in well between each addition. The mixture will be very thick and shiny.
- When all the sugar is incorporated add the cornflour, cocoa powder, vanilla essence and vinegar and whisk well again.
- Pile the mixture onto the lined baking sheet and mould it into a flattish round shape, roughly 20-25cm across and 4cm deep. Make a dip in the middle using a metal spoon.
- Cook for 45 minutes, then turn the oven off leaving the pavlova inside until cold, without opening the door.
- Carefully peel off the foil.
- Put the frozen berries into a non-reactive pan with the rest of the sugar. Warm gently over a low heat, just until the fruit has thawed, trying not to break it up.
- Tip into a sieve over a bowl and leave to drain for 15 minutes or so. Pour the juice back into the pan and boil fast, giving it the odd stir, until it has reduced to a syrupy consistency and just coats the back of the wooden spoon. Leave to cool. It will thicken up much more when cold.
- Melt the chocolate in a small bowl suspended over a pan of hot water or in a microwave and carefully brush over the inside of the pavlova. Dust the outside with cocoa powder, then icing sugar (I forgot to do this!)
- Whip the cream lightly into soft peaks and spoon into the centre of the pavlova. Mix the berries and the sauce together (this is when I added the fresh raspberries) and spoon over the top.
Notes
The pavlova can be made several weeks in advance,wrapped tightly in clingfilm and kept somewhere cool and dry. The chocolate can be brushed over a few days in advance. Make the fruit compote several days in advance and keep the fruit and sauce covered separately in the fridge, or freeze. Only mix together just before using. The cream can be whipped as early as you like on the day but should be under whipped as it will thicken up whist in the fridge.Hints and Tips:
Leave out the cocoa if you prefer and the chocolate too.
Cracks don't matter at all and most of them can be concealed by the filling if you so wishAdapted from Make it Easy
Nutrition
I’ve never brushed chocolate on my pavlovas before, but it is absolutely brilliant and really adds to the rich, earthy flavours of the berries without overpowering them. I would highly recommend this Chocolate Berry Pavlova recipe and will be bookmarking more recipes in Make it Easy which is available through a popular on line bookshop for £14.99.
As I said earlier, the Chocolate Berry Pavlova is my entry for the July 2012 ‘We should Cocoa’: Chocolate and Blackcurrants which is hosted this month by Choclette at Chocolate Log Blog
What do you like to make with summer berries?
A Little Bit of Heaven on a Plate says
Looks very nice indeed, would never thought of putting chocolate on a pavlova before but you got me thinking. x
Cakeyboi says
This looks lovely – individual ones would be great to methinks and look very cute!!
Petra08 says
I just had a massive lunch but would always make room for your Pavlova! It makes me hungry all over again
Spencer says
Looks absolutely delicious! I would so love to try some.
Karen S Booth says
LOOKS LUSH! I did brush chocolate on my Pavlova for the Forman and Field Jubilee Bake Off, and it was lovely….and I adore berries with meringue, so this is a winner! Karen
Baking Addict says
Fab looking and a little reminder that it's summer (supposedly). The book sounds like a keeper too – my wish list is growing longer by the day!
laura@howtocookgoodfood says
This does look so tempting and the colours together are beautiful. I love the fruits you have chosen to use and think chocolate pavlova is a fine idea!
Dom at Belleau Kitchen says
Jesus H Christ! What a stunner! You had me at meringue… then chocolate… then berries…. Oy oy oy! This a thing of beauty to be sure!
Fishfingers for tea says
Delicious! I so rarely make meringue, which is a shame as we all love them, especially pavlova. I think the whole combination sounds lovely!
Solange says
Can I come for dinner please
Homemade by Fleur says
Brushing of chocolate on a chocolate meringue with berries = my idea of heaven. You are right, it does look fabulous. Must try 🙂
All That I'm Eating says
This looks amazing! Chocolate and berries are a great combination.
Choclette says
What a marvellous entry to WSC Janice. Why haven't I ever thought of brushing chocolate onto meringues before! The berries look scrumptious as does the whole thing.
thelittleloaf says
This does look utterly delicious. My mum always used to make my brother chocolate and raspberry meringues for his birthday, but this looks even more indulgent and delicious 🙂
Javelin Warrior says
I love the We Should Cocoa series and what a beautiful and creative entry! This looks awesome and I'm featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it's always a pleasure following you…
Kelly says
I used to love picking wild rhubarb – as a child I would eat it straight from the ground! Would love to be able to find that again.
Adele Leek says
We have a rhubarb plant that keeps growing in our garden which is great, and recently we have discovered a Gooseberry bush at the bottom of the garden.
Oh and I have some herbs that the bees love too, so win win.
Working London Mummy Working London Mummy says
gorgeous concoction. Meringue and berries are always a winner!
Chris says
Very delicious looking! I have to put it on my bookmark list …
Maria Kyr says
Oh my!!! This looks amazing! I am pinning this to make it very very soon 🙂
Felia says
Wow, I love pavlovas but only know them in white. This chocolate pavlova looks amazing, I can imagine the perfect taste and combo of sweet and sour…