With four children there is always something on – something to organise, something to do or something to attend. This week there were 3 separate sports days to attend for 3 of my kids which required a great deal of my time to ensure that all my kids got my equal attention. And then Levi came home after school on Tuesday with a broken front tooth which required a couple of trips to the dentist. As a result the week has flown by and I swear I spent the most part of it standing on the school field shivering and willing the sun to beat harder.
Friday nights are pizza, dessert and movie night at our house. This week’s dessert is going to be Apple Tarte Tatin with Cinnamon Ice-cream. I have just finished churning the ice-cream which left me with 6 egg whites. I used these leftover egg whites for a batch of Raspberry Lemon Friands but they would have been perfect for this pavlova.
This yummy Chocolate Pavlova was a special dessert from a few weeks ago when Matilda returned from her first 2 night away camp. Her camp was up in the mountains and there had been a big snow storm so I was very anxious to have her home safe and sound again – so naturally I made a Chocolate Pavlova to prepare for her return!
This pavlova makes me think of Christmas as I first made a similar recipe from a Christmas edition of a magazine – I think it was Inside Out magazine. It was amazing but I couldn’t track down the old issue so I made this recipe from a ‘Books For Cooks’ book that I picked up in London. A simple dessert to make but quite decadant and perfect for a special weekend dessert!
(adapted from Books For Cooks Favourite Recipes)
6 egg whites, at room temperature
a pinch of salt
350g caster sugar
2 teaspoons cornflour
4 tablespoons cocoa powder
1 teaspoon white vinegar
1 teaspoon caster sugar
Preheat the oven to 180 degrees C (350 degrees F). Draw a 23cm circle on a sheet of baking paper, turn this upside down onto a baking tray.
Whisk the egg whites in a mixer with a pinch of salt until stiff peaks form. Continue whisking and add the sugar, a spoonful at a time, and then whisk further until well the mix is stiff and glossy.
Sift over the cornflour and cocoa powder, pour in the vinegar and gently fold through with a spatula. Carefully mound the meringue mix within the circle on the baking tray. Smooth the sides and the top. Bake for 5 minutes and then turn down the oven to 120 degrees C (250 degrees F) and cook for a further 1 hour and 15 minutes.
Turn off the oven and prop the door open with a wooden spoon then leave until the pavlova has cooled completely. Invert the pavlova onto a serving plate. Whip the cream with the extra sugar and spread onto the top of the pavlova. Decorate with the berries.