Chocolate & Strawberry Pavlova | TMix+
Cakes & Bakes

Chocolate & Strawberry Pavlova

Time: 19 minutes in the Thermomix; minimum 2 hours chilling; 40 minutes baking
Yield: 10

Pavlova: is it a New Zealand or Australian classic? While that is the subject of long-running debate,
we can all agree that this simple dessert based on egg whites and sugar is easy to make in the Thermomix.
A vinegar wash before whipping the egg whites is highly recommended to ensure there is no trace of fat
in the mixing bowl or on the butterfly whisk. It is also important to ensure that when separating the egg whites,
there is no trace of yolk. In this version of pavlova, the long-established Adelaide family chocolatier Haigh’s
adds a swirl of grated chocolate to the meringue and luxurious chocolate cream to the traditional fruit decoration.

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Chocolate & Strawberry Pavlova
MILK CHOCOLATE CREAM
150 grams best milk chocolate
245 grams thickened cream
80 grams water
PAVLOVA
50 grams 70 per cent best dark chocolate
6 egg whites
330 grams caster sugar
1 tablespoon cornflour
25 grams cocoa powder
1 teaspoon balsamic vinegar
TO SERVE
1 punnet fresh strawberries, hulled and halved
20 grams 70 per cent dark chocolate, chopped
Method
  1. Preheat oven to 160C. Line 2 baking trays with baking paper.
  2. For the milk chocolate cream, place chocolate in the mixing bowl and grate 5 seconds/speed 7. Set aside.
  3. Combine the cream and water in the mixing bowl and heat 4 minutes/105 degrees/speed 1.
  4. Add the reserved grated chocolate then mix 1 minute/speed 2 until the chocolate melts.
  5. Pour chocolate cream mixture into a clean bowl and allow to cool before covering and refrigerating for at least 2 hours or overnight. Clean mixing bowl.
  6. For the pavlovas, chop the dark chocolate 5 seconds/speed 7 and set aside. Thoroughly clean and dry mixing bowl (we recommend a vinegar wash).
  7. Insert butterfly whisk, place egg whites in mixing bowl and whip 5 minutes/Butterfly/speed 3. 
  8. Remove the measuring cup and set the timer to 5 minutes/Butterfly/speed 3, gradually adding the sugar through the hole of the lid 1 tablespoon at a time.
  9. After the last tablespoon of sugar has been added, whisk for a further 1 minute/Butterfly/speed 3 until the sugar dissolves.
  10. Remove butterfly whisk and add the remaining pavlova ingredients, including reserved grated chocolate, and gently fold through the egg whites using a spatula.
  11. Spoon 10 pavlova rounds (about 10 centimetres) onto trays lined with baking paper.
  12. Reduce oven heat to 120C and bake for 40 minutes or until crisp to touch.
  13. Turn off oven and leave to cool with oven door ajar. 
  14. To serve, insert butterfly whisk, place the chocolate cream mixture into the mixing bowl and whip 2 minutes/Butterfly/speed 3.
  15. Spoon whipped chocolate cream onto cooled pavlovas and top with fresh strawberries, sprinkled with chopped chocolate.