Name: Chocolate pavlovas with strawberry compote
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Strawberry compote; 500 gram strawberries, halved; 1 tablespoon caster sugar; Chocolate pavlovas; 4 egg whites; 1/4 teaspoon cream of tartar; 1 cup (220g) caster sugar; 2 tablespoon cocoa powder; 2 teaspoon cornflour; 1 teaspoon white vinegar; 300 millilitre thickened cream; 1 tablespoon caster sugar, extra; coarsely grated dark chocolate for serving, optional

Chocolate pavlovas with strawberry compote

Chocolate and strawberries are a match made in heaven and so are these luscious pavlovas. But be warned, it will be almost impossible to stop at one.

Serves 6

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

Strawberry compote

500 gram strawberries, halved

1 tablespoon caster sugar

Chocolate pavlovas

4 egg whites

1/4 teaspoon cream of tartar

1 cup (220g) caster sugar

2 tablespoon cocoa powder

2 teaspoon cornflour

1 teaspoon white vinegar

300 millilitre thickened cream

1 tablespoon caster sugar, extra

coarsely grated dark chocolate for serving, optional

Method

1.Preheat the oven to very slow, 120°C (100°C fan-forced). Lightly grease two oven trays. Mark six 8cm circles on two sheets of baking paper. Place the baking paper on the oven trays, marked side down.

2.Beat egg whites and cream of tartar in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions. Quickly and gently fold in the sifted cocoa and cornflour, then vinegar.

3.Spread the pavlova mixture in circles on the prepared trays. Bake for about 45 minutes or until firm; cool in the oven with the door ajar.

4.To make strawberry compote; one hour before serving, combine, the strawberries and sugar in a medium bowl. Toss gently to combine. Stand for 1 hour.

5.Just before serving, beat the cream and extra sugar in a small bowl until soft peaks form. Top pavlovas with the cream, strawberry compote and chocolate, if desired.

Pavlovas can be made a day ahead; store in an airtight container at room temperature. Fill pavlovas close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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