Ingredients
Equipment
Method
- Preheat your oven to 350ºF. Line a baking sheet with parchment paper, and draw a 9-inch circle on the parchment to guide you. Flip the paper over so the pencil side is down. This way, the pencil won't touch the meringue.
- In a clean mixing bowl, beat the egg whites with an electric mixer. Beat them until soft peaks form—this means that the egg whites should hold a shape when you lift the beaters, but the peaks should still be soft.
- Add the salt to the beaten egg whites. Continue beating while gradually adding the superfine sugar, a spoonful at a time. Keep mixing until the meringue is stiff and glossy; this can take several minutes. You'll know it's ready when you can turn the bowl upside down without the meringue sliding out!
- Sift the cocoa powder over the meringue. Add in the vinegar, vanilla extract, and the finely chopped chocolate. Use a spatula to gently fold these ingredients into the meringue, being careful not to deflate it.
- Carefully spoon the meringue mixture onto the prepared baking sheet, using the drawn circle as a guide. Pile it high, keeping it within the circle’s boundaries. Smooth the top and edges with an offset spatula, creating a nice dome shape.
- Place the meringue in the preheated oven, then immediately reduce the temperature to 300ºF. This lower temperature allows the meringue to dry out slowly, creating that perfect crisp outer layer.
- Bake the meringue for about 1 to 1¼ hours. You'll want the edges to feel dry and the top to have a cracked appearance. Don't be alarmed; this is normal! The center should remain soft.
- Once baked, turn off the oven and open the door slightly. Allow the pavlova to cool completely in the oven. This step is crucial as it helps prevent cracking.
- When ready to serve, carefully flip the cooled pavlova onto a serving plate. This might take a gentle touch, but it's worth it!
- To make the topping, whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Gently fold in the Mascarpone cream until well combined.
- Spread the whipped mixture over the pavlova and top with the sliced strawberries, which you’ve tossed with a little sugar to enhance their sweetness.
Notes
Here are some helpful notes to ensure that your Strawberry Topped Chocolate Pavlova turns out perfect every time. Whether you're a seasoned baker or a beginner, these tips will enhance your experience.
- Storage: Store leftovers in an airtight container at room temperature. The meringue may become soft if stored in the fridge.
- Freezing: You can freeze the meringue base if needed. Just wrap it well in plastic wrap to prevent freezer burn.
- Pairing: This dessert pairs beautifully with a cup of coffee or tea, adding a comforting touch to your serving.
- Variations: Feel free to experiment with different fruits based on the season, like raspberries or kiwi!
- Serving Suggestion: For an extra touch, drizzle some chocolate sauce over the top before serving.