Australian Women's Weekly
Ingredients
Chocolate on chocolate pavlovas
Method
Chocolate on chocolate pavlovas
1.Preheat the oven to 120°C (100°C fan-forced). Line 2 oven trays with baking paper.
2.Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between each addition. Finely chop 75g of the chocolate; fold into meringue with sifted cornflour.
3.Shape meringue into 8 rounds on the prepared trays. Use the back of a dessert spoon to create a small indentation in each pavlova. Bake the pavlovas for about 1 1/4 hours, swapping trays after 40 minutes or until dry and crisp. Turn off the oven; cool in the oven with door ajar.
4.Chop 75g of the remaining chocolate and combine with half the cream in a small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Set aside to cool slightly.
5.Beat the remaining cream in a small bowl with an electric mixer until soft peaks form. Add the mascarpone, marsala and the sifted icing sugar; beat until just combined.
6.Use a sharp knife to cut the remaining chocolate into shards. Serve pavlovas topped with mascarpone mixture, chocolate sauce and chocolate shards.
If the chocolate sauce thickens too much on standing, heat it briefly again on the stove top or in the microwave. Serve lukewarm or at room temperature – it will melt the mascarpone mixture if it’s too hot.
Note
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