The pavlova was named after the Russian Ballet dancer Anna Pavlova when she visited Australia and New Zealand in the 1920s. Both New Zealanders and Australians like to claim it as their own.
Chocolate Pavlova with Raspberries
Serving size: Serves 8
Cooking time: More than 1 hour
6 egg whites
1½ cups caster sugar
¼ cup cocoa powder sifted
1 teaspoon balsamic vinegar
2 oz dark chocolate, chopped finely (Lindt)
2 cups mascarpone
¼ cup milk
approximately 1 cup fresh raspberries (or strawberries)
dark chocolate curls, extra
Method
Preheat the oven to 350 degrees F. Line a large oven tray with non-stick baking paper; mark a 8 inch circle on baking paper. Grease and dust with cornflour, shake away excess.
Beat egg whites in a large bowl with an electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions.
When sugar is dissolved, gently fold in sifted cocoa, vinegar and chopped chocolate.
Spoon mixture onto prepared tray inside circle, smooth the sides and top of pavlova.
Place pavlova in oven and immediately reduce the temperature to 250 degreees F. Bake for about 1¼ to 1½ hours or until dry to touch. Turn oven off and cool pavlova in the oven with the door ajar.
Just before serving, place pavlova onto serving plate. Place mascarpone in a bowl, gently whisk in enough milk to form a soft consistency. (Mascarpone varies in texture so add gradually and only if needed.) Spoon mascarpone mixture on top of pavlova and sprinkle with berries. Decorate with extra chocolate, if desired.
Not suitable to freeze or microwave.
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Rawhide Travel and Tours Inc
6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
(602) 843-5100
rawhidetravel.com
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