Once again, I’ve missed my blog birthday. Call Me Cupcake turned 11 years old about 3 weeks ago! Last year I decided to celebrate with a pavlova, and this year was no exception. I absolutely love the combination of the meringue, the cream, the berries, chocolate and toasted (salted!) pistachios. The meringue is crisp on the outside and soft on the inside.
I don’t recommend making and filming this kind of recipe when it is 30°C inside and you’re wearing jeans though. Hehe. But there is no better time eating it! I hope you like this recipe, and the video I made for it too!
CHOCOLATE SWIRL PAVLOVA WITH WHIPPED CREAM, RASPBERRIES
and toasted pistachios
Serves 6
If you can’t get your hands on caster sugar (fine sugar), place granulated sugar in a food processor or blender and pulse a few times until fine but not powdery. If you’re making the meringue a day ahead, it is best to store it in a cold oven (no need to cover it or anything). Also, it’s delicious to serve this cake with salted pistachios since the cake itself is quite sweet!
INGREDIENTS
MERINGUE
- 4 large egg whites
- 1/2 tsp. white wine vinegar or lemon juice
- 225 g (1 cup) caster sugar
- 100 g dark chocolate (70%), melted and at room temperature
Topping
- 350 ml (1 1/2 cups) heavy cream
- 1/4 tsp. vanilla powder
- Cocoa powder, to dust
- 250 g fresh raspberries
- 2 tbsp. toasted pistachios (preferably salted)
- Powdered sugar, to dust
- Edible leaves/flowers
INSTRUCTIONS
MERINGUE
- Preheat oven to 125°C (257°F) and line a baking sheet with baking paper.
- Whisk egg whites and white wine vinegar/lemon juice until frothy. Gradually add in the sugar. Using an electric mixer or stand mixer, whip until meringue holds stiff peaks and there is no sugar grit left.
- Drizzle the melted chocolate into the bowl with the meringue, and with a spoon, fold a few times (don’t mix). Spread mixture into two equally sized rounds on the prepared baking sheet.
- Place in the oven and lower the temperature to 100°C (212°F). Bake for 60-80 minutes (or until meringues look crisp and no longer stick to the paper). Turn off the oven, leave the door ajar and let meringues cool completely in the oven.
TOPPING & ASSEMBLY
- Whip cream until soft peaks hold. Place the first meringue disc on a cake stand. Spread with half of the cream, dust with cocoa powder and dot with a few berries.
- Place the second disc on top, then spread with the remaining cream. Dust with cocoa powder, decorate with remaining berries, toasted pistachios and edible flowers, if desired. Dont’t worry if the cake sinks at this point, it’s crisp on the outside but soft on the inside. Dust with powdered sugar. The cake is best eaten the same day.
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