Do you set aside a day for annual Christmas baking? I do and it is a lot of fun!
Check out what my pals over at Group Recipes had to say about this recipe:
This is a light dessert perfect for Christmas.
This is a very good dessert for the holidays and I think you should give it a shot 🙂
Ingredients
4 large egg whites, room temperature
1/4 cup Domino dark-brown sugar
3/4 cup superfine sugar
Pinch of Morton salt
1/2 teaspoon pure vanilla extract
2 tablespoons Dutch-process unsweetened cocoa powder
Topping
1 and 1/2 cups heavy whipping cream
1 tbsp confectioners sugar
1/4 cup chopped dark chocolate
1/3 cup double cream
seeds of 1 pomegranate
Instructions
Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.
Whip the cream, adding the confectioners sugar.
Melt the chocolate with the double cream and drizzle over the cooled pavlova.
Dollop the whipped cream onto pavlova and finish with the pomegranate seeds.
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Quick Tip: Enjoy this pavlova with plenty of whipped topping.
Thank you to Group Recipes for this great recipe.
