Chocolate Supreme Pavlova
Chocolate lovers will be falling over themselves to get their hands on this one! Soft and sticky in the middle, with sharp shards of tempered chocolate to nibble on the top, this supreme pav is a chocoholic’s dream!
I used Chelsea Sugar’s Raw Caster Sugar for this one, as I wanted the meringue to be slightly darker so it blended with the chocolate. I think I actually prefer it to the white caster sugar now – what do you think?
Chocolate Supreme Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Raw Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Preheat oven to 110° bake (not fan-forced). Line a baking tray with baking paper.
In a large glass bowl, beat egg whites until soft peaks form. Continue beating, adding the raw caster sugar a quarter of a cup at a time. The mixture will get glossier and thicker; continue this for at least 10 minutes.
Beat in vanilla essence, vinegar and cornflour.
Spoon mixture evenly onto the tray, and bake for approximately 90 minutes, until dry and crisp. Turn oven off and leave meringue for at least another hour, preferably overnight, before removing from the oven. Allow to cool completely before adding toppings.
Chocolate Supreme Toppings
- 1 cup cooking chocolate
- 1 cup Chelsea Chocolate Icing Sugar
- ½ tbsp boiling water
- 500ml cream
- 1 punnet each blueberries, raspberries, strawberries
- Handful freeze-dried cherries
- 1 bar chocolate, refrigerated
For the chocolate shards:
Lay a piece of baking paper onto a flat tray. In a bain marie, melt cooking chocolate until it becomes liquid. Don’t be tempted to stir it too much. Using a flat knife, spread chocolate thinly onto the baking paper. Freeze for at least an hour, or until chocolate hardens.
For the chocolate cream:
Carefully add a few drops of water at a time to the chocolate icing sugar. Mix to form a sugar paste. Whip cream, and add a couple of teaspoons of the chocolate icing. Mix together.
Add another spoon of the chocolate icing sugar and swirl with a skewer once or twice, so you can see the two colours swirled together. Don’t mix too much – you want to see the swirl.
To make the pavlova topping:
Spread chocolate cream generously over the pavlova, taking care to keep the chocolate swirls intact.
Decorate pavlova with berries and chocolate shards, and crumble dried cherries over the top. Remove chocolate sheet from freezer, break into large pieces and push into the cream. Finish by grating chocolate shavings from the chocolate bar over the top. Serve immediately.