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egg whites cream of tartar salt sugar Dutch bittersweet chocolate cold Heavy Cream sour cream vanilla sugar strawberries
Viewed: 47 - Published at: 7 years agoIngredients
- 5 large egg whites, at room temperature
- Pinch of cream of tartar
- Pinch of salt
- 1 1/4 cups sugar
- 5 tablespoons Dutch-process unsweetened cocoa powder
- 2 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups cold heavy cream
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons plus 1 teaspoon sugar
- 3 cups strawberries, halved or quartered
Method
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes.
- Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes).
- Continue beating until stiff and shiny, about 3 more minutes.
- Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine.
- Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center.
- Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours.
- Turn off the oven and open the door slightly.
- Let the meringue cool in the oven, about 3 hours.
- Carefully remove from the parchment and transfer to a platter.
- Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Toss the strawberries with the remaining 1 teaspoon sugar.
- Top the Pavlova with the whipped cream and strawberries.
- Photograph by Ryan Dausch
