Pavlova #2: with chocolate, ginger and strawberry

I fall in love…again…for the pavlova…! Bhe… during our holidays in France I watched (quite a lot) cuisine.tv and I discovered Nigella and her recipe about chocolate pavlova with raspberry. Nigella’s show was one of my favorite. I loved her flirtatious style to present the show, the recipe, the way to bake it. It takes place in her own kitchen (beautiful kitchen, full of ustensils, a central table to cook, a closet aside with all spices, chocolate, cans… a library)

and again I think I might seen a kitchenaid…centurion…

I had to bake it once back at home. And I did it… even twice actually! Summer fruits season is almost over if not over yet, but I found the last strawberries to replace raspberries. No doubt it could be even better with in season strawberries but I had to satiate my greed…

Enjoy!

Pavlova with chocolate, strawberry and ginger

For the meringue

  • 225 g fine sugar
  • 1 tbsp cornstarch
  • 3 large eggs at room temperature for half an hour
  • 3 tbsp cold water
  • 1 tbsp Balsamic vinegar
  • 3 tbsp bitter cocoa powder
  • 50 g dark chocolate, coarsely chopped

For the whipped cream

  • 250 ml of liquid fresh cream
  • 250 g strawberries (or a desired amount).
  • 1 fresh peeled ginger (+- 10 g for my part, adapt to your taste)
  • juice of one lemon

Preparing strawberries:

  1. Wash strawberries. Cut in half.
  2. Put strawberries and ginger in a bowl. Pour the lemon juice. Add one tbsp of fine sugar (optional). Mix.
  3. Keep refrigerated.

Preheat oven to 150 ° C.

Prepare the meringue:

  1. Line a baking sheet with parchment paper. Draw a circle of 15-20 cm in diameter.
  2. Mix sugar and cornstarch. Keep aside.
  3. With an electric mixer, beat at medium speed eggwhites with a pinch of salt until the formation of a beak.
  4. Add water and whisk again until the formation of a beak.
  5. Increase the speed and add 1 tbsp of the mix sugar+cornstarch at a time.
  6. When all the mixture has been added, continue beating for 1 minute.
  7. Add sifted cocoa. Beat on high speed for 2 minutes.
  8. Add the chopped chocolate. Beat on high speed for 1 minute.
  9. Add vinegar and beat on high speed until the meringue is shining strongly and thickens (about 5 minutes)
  10. Spread the meringue onto the circle on the parchment paper, leaving the center empty.
  11. Bake for 45 minutes.

Do not open the oven during this period. After 45 minutes, open the door with a wooden spoon. Let cool down the meringue in the oven for 1 hour.
The outside of the meringue will be cracked, but the interior will keep the consistency of a marshmallow! The meringue can be prepared the day before which make it even more soft inside!

During that time place the beaters and bowl in freezer for the next step.

Assembling the pavlova:

  1. Whip the cream with the beaters and the bowl placedin the freezer.
  2. Pour the whipped cream in the center of the meringue and top with fruit (remove the ginger)!

Pavlova au chocolat, fraises et gingembre

Pour la meringue

  • 225 g de sucre fin
  • 1 c. à s. de maizena
  • 3 gros oeufs à température ambiante depuis une demie heure
  • 3 c. à s. d’eau froide
  • 1 c. à c. de vinaigre balsamique
  • 3 c.à s. de cacao amer en poudre
  • 50 g de chocolat noir haché grossièrement

Pour la crème chantilly

  • 250  ml de crème fraiche liquide
  • 250 g de fraises (ou en quantité désirée).
  • 1 gingembre frais pelé (+- 10 g, à adapter selon votre sensibilité)
  • le jus d’un citron

Préparation des fraises:

  1. Laver les fraises. Les couper en deux.
  2. Mettre les fraises et le gingembre dans un saladier. Y verser le jus de citron. Ajouter une c. à s. de sucre en poudre (facultatif). Mélanger.
  3. Réserver au frais.

Préchauffer le four à 150°C.

Préparation de la meringue:

  1. Recouvrir une plaque allant au four de papier sulfurisé. Y dessiner un cercle de 15-20 cm de diamètre.
  2. Mixer le sucre et la maizena. Réserver
  3. Avec un batteur électrique, fouetter à vitesse moyenne les blancs d’oeufs additionnés d’une pincée de sel jusqu’à la formation d’un bec d’oiseau.
  4. Ajouter l’eau et fouetter de nouveau jusqu’à la formation d’un bec d’oiseau.
  5. Augmenter la vitesse de l’appareil et ajouter une c. à s. à la fois du mélange sucre+maizena.
  6. Quand tout le mélange a été ajouté, continuer de battre pendant 1 minute.
  7. Ajouter le cacao tamisé. Fouetter à vitesse maximale pendant 2 minutes.
  8. Ajouter le chocolat haché. Fouetter à vitesse maximale pendant 1minute.
  9. Ajouter le vinaigre et fouetter à vitesse maximale jusqu’à ce que la meringue brille et s’épaississe très fortement (environ 5 minutes)
  10. Répartir la meringue sur le cercle dessiné sur le papier sulfurisé en laissant le centre vide.
  11. Enfourner pour 45 minutes.
  12. Ne pas ouvrir le four pendant cette période. Au bout des 45 minutes, entrouvrir la porte avec une cuillère en bois. Laisser refroidir la meringue dans le four pendant 1 heure.

L’extérieur de la meringue sera craqué, mais l’intérieur conservera la consistance d’un marshmallow! La meringue peut etre préparée la veille, elle en sera encore plus moelleuse à l’intérieur!

Placer les batteurs et un saladier au congélateur pendant le temps de cuisson et refroidissement de la meringue pour l’étape suivante.

Assemblage du pavlova:

  1. Monter la crème liquide en chantilly avec les ustensiles placés au freezer.
  2. La verser au centre de la meringue et la recouvrir de fruits (retirer le gingembre)!

Pavlova al cioccolato, zenzero e fragole

Per la meringa

  • 225 g zucchero fino
  • 1 cucchiaio maizena (amido di mais)
  • 3 uova grossi a temperatura ambiente da circa 30 minuti
  • 3 cucchiai acqua fredda
  • 1 cucchiaio aceto balsmico
  • 3 cucchiai di cacao amaro
  • 50 g di cioccolato nero tagliato a pezzi

Per la crema

  • 250 ml panna liquida
  • 250 g fragole
  • la spremuta di un limone
  • zenzero fresco sbucciato (+- 10 g, ad adattare al vostro gusto)

Riscaldare il forno a 150°C.

Preparazione delle fragole:

  1. Lavare le fragole e le tagliare a metà.
  2. Mettere le fragole in una insalatiera con il zenzero e versare sopra la spremuta del limone.  Aggiungere un cucchiaio di zucchero (facoltativo)
  3. Tenere da parte nel frigo

Preparazione della meringa:

  1. Ricoprire una piastra forno di carta da forno. Tracciare un cerchio di 15-20 cm di diametro.
  2. Mischiare lo zucchero e la maizena. Tenere da parte.
  3. Con un frullino elettrico, montare a velocità media gli albumi con un po’ di sale finché formano una punta.
  4. Aggiungerci l’acqua e frullare di nuovo per ottenere una punta.
  5. Aumentare la velocità e aggiungere una cucchiaia a volta del misto zucchero+maizena.
  6. Quando il misto zucchero+maizena è finito, continuate di frullare per 1 minuto.
  7. Aggiungere il cacao e frullare per 2 minuti a velocità massima.
  8. Aggiungere il cioccolato e frullare per 1 minuto.
  9. Aggiungere allora l’aceto e frullare a velocità massima finché la meringa sia brillante e ispessisse molto (circa 5 minuti)
  10. Distribuire la meringa sul cerchio designato sulla carta (lasciando vuoto il centro).
  11. Infornare per 45 minuti.
  12. Non aprire mai la porta del forno tra questo tempo, dopo di che socchiudere la porta con un cucchiaio di legno. Lasciare raffreddare per un’oretta.

L’estero della meringa sarà ceduto, ma l’interno rimanerà morbido come un marshmallow!

La meringa può essere fata il giorno prima, ne sarà ancora più morbida dentro!

Mettere i frullini e un’insalatiera nel freezer tra il tempo di cottura e raffreddamento della meringa per l’ultima tappa.

Assemblaggio del pavlova:

  1. Montare la panna liquida con i frullini messi nel freezer.
  2. Versare la panna montata al centro della meringa e coprire con la frutta (togliere lo zenzero).
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6 comments to Pavlova #2: with chocolate, ginger and strawberry

  • Sofia Herzberg

    The Pavlova looks great and I will definitely it! One question: how much ginger is required for this recipe? It states one ginger, but it surely sounds like one ginger is way too much!

  • lauresophie

    Hello Sofia. Thank for your compliment. You are right, I should precise the size of the ginger, the one I used was a little less than 10 g (and we could taste it). Have a nice day. Cheers.

  • maysoon beydoun

    Iam really enjoying every recipe you are posting i have some questions for this recipe you did not specify how much ginger to use and whether it is fresh or powder . thanks

    maysoon

  • lauresophie

    @Maysoon: thank a lot.It’s really nice to have some feed back or comment. You are right, as for Sofia. I clarified this part. Fresh ginger, peeled, about 10 grams. Together with the strawberries, in the fridge for about 3 hours (time of preparation, cooking and cooling downof the meringue) and then remove it before serving.Let me knowif it has sense now. Thank again!have a nice day. Cheers.

  • Je crois que je vais succomber aussi, elle a quelque chose de magique :-) et le gingembre doit apporter du peps :-) Bonne journée!

  • Sofia Herzberg

    Dear Laure Sophie,

    I made your pavlova yesterday and my guests, my family and I were absolutely impressed with it! Its marvelous taste was « poetry », as one of my friends put it! Thank you so much for posting such great recipes! And compliments from all of my friends and especially my husband!

    Best regards,
    Sofia

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