Merry Chocolate Pavlova

I made a variation of this dessert this year for Thanksgiving. It was probably the most foreign thing I have ever brought into my in-laws home. This says a lot because my in-laws are kind of the foodie type. They enjoyed it immensely though and it was a big hit.

Pavlova is an Australian dessert named after a Russian ballerina. It is a wonderful meringue concoction, crunchy sweet outside enrobing a gooey, marshmallow-like center. Growing up we didn’t have this dessert necessarily at Christmas, but I do feel a big Pavlova has a festive lean to it.

My mother is fond of buying pre-made individual size meringue shells and filling them with whipped cream and strawberries for a quick and easy dessert for company. I have seen the individual ones for sale here in our neck of the woods, but only at Fairway at 125^th Street in Manhattan. Besides I prefer the homemade shell because I find the store-bought ones to be too crunchy with not enough gooey.

The secret to the goo is the vinegar in the recipe. I’m not sure of the science but I do make meringue cookies a lot too and they need to be crisp and that recipe never has vinegar in it. The traditional Australian topping is whipped cream and passion fruit. Passion fruit is a little too hard to find this time of year and very expensive. I like my Pavlova chocolaty and dark, so I put a little cocoa powder in the egg whites, put a smear of chocolate custard between the Pavlova and the whipped cream and top the thing off with chocolate shavings. I also add fruit of course, usually blackberries or raspberries as their taste goes well with chocolate.

Like I said this dessert is not really Christmas-y but it is a show-stopper and I think would make a lovely addition to a holiday buffet table or even Christmas dinner. The important thing is that this dessert needs to have the parts of it made in advance (usually the night before) and then assembled right before serving.

Enjoy!

Christmas Chocolate Pavlova

Serves 12

Pavlova (recipe below)
Chocolate Custard (recipe below)
1 1/2 cups whipping cream
2 pints blackberries or raspberries
1/2 cup chocolate shavings

Pavlova:
4 large egg whites, room temperature
1 teaspoon cornstarch
2 Tbsp cocoa powder
Pinch of salt
1 teaspoon vinegar
1/2 cup berry sugar
1/2 cup icing sugar
1/2 teaspoon vanilla extract
1/2 cup semi-sweet or dark chocolate chunks

For the Pavlova: Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.

Beat egg whites, cornstarch, cocoa, salt, and vinegar with a mixer on medium speed until foamy. Gradually add berry sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium, and gradually add the icing sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla. Fold in chocolate chunks.

Using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet, forming a well in center.

Bake until outside is firm and bottom lifts easily off parchment, about 4 to 6 hours. (In my experience 5 hours seems to be the magic number). Turn off the oven and leave the Pavlova to cool overnight. When cool, carefully remove from parchment and place on your serving plate. Alternatively the Pavlova can be stored in an airtight container for about 2 to 3 days.

Chocolate Custard
2 cups whole milk
1/2 cup sugar
1/3 cup cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt

For the custard: Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the custard comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the custard into a bowl and cover with plastic wrap, pushing the plastic wrap right down onto the top of the custard to prevent a skin from forming. Let custard cool completely.

To assemble the Pavlova place the meringue on your serving platter. Whip the cream. Spoon about 1 to 1 1/2 cups of the custard into the well in the Pavlova. Top with the whipped cream, leaving a little bit of a border so you can see the chocolate custard underneath. Decorate the top with the berries and sprinkle with chocolate shavings.