Sugar, sugar and sugar. These days we try to eat less sugar than before, because most of the food have sugar inside. But, sometimes, I crave for something full of sugar like a beautiful Pavlova. This is the second Pavlova that I made. The first one was without sugar, so in the end did not look like a Pavlova at all. So I decided to make Pavlova as it is, yummy, soft,crisp and full of sugar. Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
- 4 large egg whites, room temperature
- 1 cup dark-brown sugar
- pinch of salt
- 2 table spoons cacao powder
- 1 1/2 cups heavy cream, whipped to soft peaks
- almonds for garnish
- 100 g chocolate for garnish
- 1 teaspoon butter
Make the meringue: Preheat oven to 200 degrees Celsius. Line a rimmed baking sheet with parchment. Draw an 20 cm circle on parchment, then flip. Mix whites and salt in a mixer bowl. Add sugar and whisk constantly until sugars dissolve. Whisk on medium-high speed until stiff peaks form, about 8 minutes.
Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula spread meringue into a round, using circle as a guide. Do 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 with the oven door open a little bit (I put a metal knife in the door). Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
In a bowl put the chocolate and butter and put it in the microwave till you have a soft mix. Mix it form time to time.
To assemble Pavlova: Spread whipped cream evenly in center of meringue, leaving a 2-4 cm border from edge. Add the almonds and then the chocolate mix. Serve it immediately.