This spectacular chocolate meringue cake, with layers of chocolate swirled meringue, chantilly cream then piled with chocolate curls and fresh fruit deserves centre stage on your dessert table.Important! Prepare this recipe a day ahead.
600mlthickened cream (heavy cream or whipping cream)(2 ½ cups)
2teaspoonsvanilla bean paste
¼cupcaster sugar (superfine sugar)
1 ½cupsmixed fresh fruit(notes)
Chocolate shavings/curls
For best results, always weigh ingredients where a weight is provided
Equipment
2 large baking sheets
stand mixer with whisk attachment or electric beater
Silicone spatulas
mixing bowls
Instructions
Place the chocolate in a microwave safe bowl and melt in the microwave in 30 second bursts, stirring well between each until only just melted. Set aside to cool a little.
Preheat oven to 120C (110C fan) / 245F.
Trace around an 8 inch cake tin with pencil onto a sheet of baking paper and repeat 2 more times with two more sheets. Place the sheets, pencil side down onto the baking sheets. Set aside.
MAKE THE MERINGUE: In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on medium speed to soft peak stage. About 5 minutes.
With the mixer running, add the sugar one tablespoon at a time, counting to 20 between each. Once all the sugar is all added, increase the speed to medium-high speed (not highest setting) and continue to whisk until the egg whites are thick and glossy and at stiff peak stage.
Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
Add the vinegar and beat just enough to combine.
Dot a little of the meringue mixture under the corners of the baking paper to stick it down to the trays.
Use a spatula to spoon ⅓ of the meringue mixture onto one of the sheets of paper and gently coax it into the shape of a circle using the drawn line as a guide and level out the top. Repeat with the other 2.
Drizzle ⅓ of the cooled, melted chocolate over the top of each and run a knife through to swirl it a little.
BAKE: Place in the oven and bake for 1 ½ hours then turn the heat off and leave the pavlova in the oven, undisturbed, for 1 hour. Wedge open the oven door for a further ½ an hour or until the meringues have cooled.
MAKE THE CHANTILLY CREAM: Combine the ingredients in a large mixing bowl (with an electric mixer) or the bowl of a stand mixer with whisk attachment.
Start your beater on the lowest setting so that cream doesn’t splatter everywhere. Gradually increase to medium speed, keeping an eye on the consistency. As it gets very thick, turn it down to low and check regularly, until stiff peaks form. Careful not to overbeat or the cream will turn grainy.
ASSEMBLING: Once cool, place the bottom layer on a cake platter and top with 1/3 of the chantilly cream. Spread it out using an offset spatula or spoon. Top with another meringue and more cream then the final layer of meringue. Top with the remaining cream and chocolate shavings.
SERVING: Freeze overnight, then slice while still frozen. Add fresh fruit or berries. Let it sit at room temperature for around an hour, then serve. Slicing this cake can be tricky. Make sure you use a sharp knife and cut while frozen for the cleanest slices.
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Notes
All ovens vary – if you notice it turning golden, the oven may be too hot, turn it down.
Don’t use icing, powdered, granulated or brown sugar. Only caster / superfine so that it dissolves without overbeating the egg whites.
For topping ideas, use whatever fruit is in season.
You can bake your meringues in the evening and leave them in the turned off oven overnight to cool completely.
Check out all my pavlova/meringue tips, tricks and troubleshooting in this post.
How to use up egg yolks: Egg yolks are often called for in custard and pudding style recipes. They can also be frozen with some very specific steps. See the post for more information on storing and using your leftover egg whites.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.