skinnydog
22-Sep-08, 12:48
This is so easy to make and so tasty, but not so good for the waistline!!
6 egg whites, 300g caster sugar, 3 tablespoons cocoa powder sieved, 1 teaspoon balsamic vinegar, 50g good quality dark chocolate finely chopped.
Whipped double cream and fresh rasps to serve.
Preheat oven to 180 degrees or gas 4. Line baking tray with greaseproof paper or baking parchment.
Beat the egg whites until satiny peaks form, beat in the sugar a third at a time until the meringue is stiff and shiny. Sprinkle in the cocoa and the vinegar, add the chopped chocolate and then gently fold in until all mixed in, this does take a wee while.
Mound onto the baking sheet.
Place in the oven, immediately turn temperature down to 150 degrees or gas 2. Cook for one to one and a quarter hours. When it is ready it should be crisp around the edges and the top but squidgy in the middle.
Turn off the oven, open the door and leave to cool
When completely cold, whip lots of cream, pile that on the top and then sprinkle some fresh raps over the top of that. (Rasps are optional as it tastes good with just the fresh cream on).
Totally delicious!! If you have never made a pavlova before give this a crack as it has never let me down and anyone I have passed on the recipe to has never had a problem either. Good luck. Scottish slimmers here we come......
6 egg whites, 300g caster sugar, 3 tablespoons cocoa powder sieved, 1 teaspoon balsamic vinegar, 50g good quality dark chocolate finely chopped.
Whipped double cream and fresh rasps to serve.
Preheat oven to 180 degrees or gas 4. Line baking tray with greaseproof paper or baking parchment.
Beat the egg whites until satiny peaks form, beat in the sugar a third at a time until the meringue is stiff and shiny. Sprinkle in the cocoa and the vinegar, add the chopped chocolate and then gently fold in until all mixed in, this does take a wee while.
Mound onto the baking sheet.
Place in the oven, immediately turn temperature down to 150 degrees or gas 2. Cook for one to one and a quarter hours. When it is ready it should be crisp around the edges and the top but squidgy in the middle.
Turn off the oven, open the door and leave to cool
When completely cold, whip lots of cream, pile that on the top and then sprinkle some fresh raps over the top of that. (Rasps are optional as it tastes good with just the fresh cream on).
Totally delicious!! If you have never made a pavlova before give this a crack as it has never let me down and anyone I have passed on the recipe to has never had a problem either. Good luck. Scottish slimmers here we come......