Sweets For The Sweet.

I

‘ve been hit by another bug and have been pretty sick this week, so I’m taking it a little bit easy. So today I am going to share two recipes with you all. Firstly, is Nigella’s chocolate pavlova recipe. I mentioned it in a post here, and a few have asked for the recipe. So here it is:

INGREDIENTS

FOR THE CHOCOLATE MERINGUE BASE:
6 egg whites
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
50g dark chocolate, finely chopped

FOR THE TOPPING:
500ml double cream
500g raspberries
2–3 tablespoons coarsely grated dark chocolate

1. Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.

2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

3. When you’re ready to serve, invert on to a big, flat-bottomed plate {I use a Country Road platter}. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.

And this should come with a warning. Make this once, and not only will you become addicted, but so will everyone around you. So everytime there’s an event that requires sweets… this will be requested, and you’ll be asked to make it. Warning over.

Pop back later for how I went making Croquembuche. Yeah, try saying that ten times fast.

12 thoughts on “Sweets For The Sweet.”

  2. Oh Chantelle…hope you get over this bug real soon..I know its hard to look after a little one when you feel like crap ; /
    Never heard of chocolate pavo…but love both so will def give this a whirl x

  5. I was going to try and get this recipe from you too so thanks for posting!! I promised to make it for our Christmas eve bbq, as soon as a mentioned choc pav everyone's ears perked up and their eye's lit up! Lets just hope I can deliver, I havn't had much success with merinque before.
    xxxx

  9. Soooo sinful! Omg..raspberries! Yummy!!

    Regarding the pumpkin, ricotta and mushroom bake, it's really easy.

    Mash boiled pumpkin, ricotta, fresh cream and mushroom till mashy.

    Wrap the mix in lasagne sheets, arrange cannelloni on oven safe tray.

    Fill tray with chicken stock and then mozzarella cheese on top.

    180 to 220 degrees (depending on oven), bake till golden brown!

    Cheers!

  10. @Melissa: Yes you will. Trust me. I'm no big on normal pavs either!

    @Lona De Anna: I'm feeling better. Lacey got it last night and I'm sure it's got Hubby in it's sights. Grr.

    @Megan: I hope you enjoy it as much as I do. xx

    @Alicia: Thank you lovely. x

    @Leila: It is. It really is!

    @Checks and Spots: Thank you. I will pop over for a look. 🙂

    @Kahlee: And it's easy too, don't you think?

    @BowsnHearts: Wow. That sounds doable. Thank you. x

  12. Yummy! For Christmas I am making Nigella's Chocolate Cherry Trifle. Enough of my mum's trifle – time for a new one.

    Choc/raspberry
    Choc/cherry

    What blissfull combinations!

    x Catherine

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