Pavlova with chocolate and fruit

Pavlova was my obvious choice for one of Christmas dinners I’ve enjoyed this week. It’s easy to make (well, if you know how to make it right), it doesn’t require million of ingredients and it looks incredibly stylish. Of course, summer choice of fruit and berries gives you more options of what to add to the topping of your Pavlova, but we still have plenty of fresh fruit even in winter, so it’s pretty easy to make your cake beautiful.
( 🇸🇰 slovenský preklad nájdete za anglickým textom)

Ingredients

(make up to 10 portions. Notice: this cake is … sweet and it’s enough to try just a small piece to enjoy the magic of Pavlova)

4 egg whites

275g of powdered sugar

1,5 tsp of corn starch

1,5 tbs of lemon juice

200g of dark chocolate

200g of double cream (you will need to whip it)

salt

Fresh fruit and berries of your choice.

Directions.

  1. Whip cold egg whites and small pinch of salt with a mixer until stiff peaks. Use a clean and dry bowl for this process. Continue to whisk and add spoon by spoon lemon juice, starch and sugar until the mixture looks glossy and firm.
  2. Draw a circle on a baking paper and spoon the meringue on it with a spatula. Make peaks on the edges using a small spoon or give it any form you want.
  3. Preheat an oven to 130C, put your cake inside and then immediately turn the heat to 90C (otherwise the meringue will burst and that’s not what we need). Bake up for 2 hours until the meringue is dry to touch. Nicely baked Pavlova has a crunchy crust and “marshmallow like” texture inside. As soon as the meringue is baked, make it cool and move to a plate where you will decorate it.
  4. Melt chocolate and carefully spread it over the top of the meringue. Make it cool and then add a layer of whipped cream and fruit. Small tip: as the meringue is basically sugar with 1.5 tbs of lemon juice, use sour fruits and berries for the topping as it will give Pavlova nice contrast of tastes. I used pomegranate, blueberries and kumquat.

Pavlova should be served as soon as possible after cooking, it’s not a cake that tastes better on the second day. However, this particular version with a chocolate topping layer gives you some extra time as crust will not be in touch with whipped cream, so it will stay nicely crispy. You can make this cake at home and take it to dinner or tea outside.

🇸🇰Pavlova s ​​čokoládou a ovocím

(na cca 10 porcií. Malé upozornenie: tento dezert je… dosť sladký 🙂 Stačí ochutnať len malý kúsok na to, aby ste si vychutnali kúzlo Pavlovej)

4 bielka
275 g práškového cukru
1,5 čl kukuričného škrobu
1,5 pl citrónovej šťavy
200 g horkej čokolády
200 g smotany na šľahanie
soľ
Čerstvé ovocie podľa vášho výberu.

Postup

1. V čistej a suchej miske vyšľahajte vychladené bielka s malou štipkou soli, až kým sa nebudú vytvárať pevné špičky. Pokračujte v šľahaní a pridajte po lyžiciach citrónovú šťavu, škrob a cukor, kým zmes nebude lesklá a pevná.

2. Na papier na pečenie nakreslite kruh a lyžicou doň naložte vyšľahaný sneh. Pekný vzor na okrajoch môžete urobiť pomocou malej lyžice alebo vidličky.

3. Rúru predhrejte na 130°C, tortu vložte dovnútra a potom okamžite znížte teplotu na 90°C (ak to neurobíte, torta vám praskne). Tortu pečte 2 hodiny, kým nebude suchá a tvrdá na dotyk. Správne upečená Pavlova má chrumkavú kôrku a mäkkú “marshmallow” textúru vnútri. Akonáhle sa torta upečie, nechajte ju úplne vychladnúť a preložte ju na tanier, kde ju vyzdobíte.

4. Roztopte čokoládu a opatrne ju rozlejte na tortu, nechajte stuhnúť a pridajte vrstvu so šľahačkou a ovocím. Malý tip: Pavlova je v podstate veľa cukru s malým množstvom citrónovej šťavy, preto sa k nej najlepšie hodí kyslé ovocie. Ja som použil granátové jablko, kumkvat a čučoriedky.

Pavlova by sa mala po upečení servírovať čo najskôr, nie je to koláč, ktorý chutí lepšie na druhý deň. Avšak táto konkrétna verzia s čokoládovou polevou vám poskytne čas navyše, pretože upečený bielok nebude v kontakte so šľahačkou, takže zostane pekné chrumkavý. Takúto Pavlovu môžete urobiť doma a zobrať so sebou na návštevu.

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