Pavlova- is seen as an Australian and New Zealand national dessert. And today for me it was seen as a perfect solution to use up my eggwhite left overs from the Pastéis de Nata which I made yesterday. Pavlova is a meringue dessert which is crispy on the outside and soft and fluffy on the inside. It actually tastes like heaven.. haha (: You usually top your baked pavlova with whipped cream and garnish it with fresh berries such as strawberries or raspberries but today I just kept it simple and had a cup of milk with it which is really yummy as well.
Here´s what you will need
- 5 medium egg whites
- 180g sugar
- 1 tbsp. cocoa powder
- 80g chocolate, chopped
Preheat oven to 170°C. Mix eggwhites until stiff, fluffy and until they form peaks. Add sugar continuously. Fold in cocoa powder and chopped chocolate by using a whisk. Elapse your mass to a circle (23cm diameter) on a parchment paper covered tray using a spatula. Reduce heat to 150°C and bake for 3/4 of an hour. Turn off oven. Do not open oven yet! Let it cool off a little bit first otherwise your pavlova will collapse (which isn´t too bad).
For your topping (traditional), should be prepared shortly before serving
- 500ml whipped cream
- 500g berries as you prefer
Mix your heavy cream until whipped. Pile your whipped cream on top of the pavlova. Garnish with fruit and serve.