Mixed Berry & Chocolate Mousse Pavlova

Credit: Louise Lister (photography)

Recipe by: Creative Gourmet
creativegourmet.com.au

308 Collected

Difficulty

Moderate

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Mixed Berry & Chocolate Mousse Pavlova

Ingredients:

6 eggwhites, at room temperature

1 1/3 cups caster sugar

1/4 cup cocoa powder

1 tbs cornflour

1 teaspoon white wine vinegar

Topping

300g Creative Gourmet frozen Mixed Berries

500ml thickened cream, whipped

Cocoa powder, for dusting

Method:

Preheat oven to 150°C. Draw a 23cm circle on a 30cm sheet of non-stick baking paper and place on a large baking tray
Using an electric mixer, beat egg whites until firm peaks form. Gradually beat in the sugar, adding a tablespoonful at a time and beating well after each addition, until meringue is stiff, glossy and the sugar has dissolved (this will take about 5-7 minutes)
Sift over the cocoa, cornflour and sprinkle with vinegar. Beat on low speed until evenly combined, scraping down sides of the bowl
Spoon mixture onto the circle on the paper and smooth to form a cake shape. Bake for 5 minutes. Reduce oven temperature to 90°C and bake for 21/2 hours or until crisp and firm on the top. Turn oven off and leave pavlova in oven with the door ajar until cool.

Topping

Place frozen berries onto a tray and leave at room temperature until just defrosted (about 10 minutes on a warm day). Place the pavlova onto a serving platter. Top with whipped cream and berries. Lightly dust with cocoa and serve.

Tips & Hints:

You can make the meringue up to 1 day in advance and store it in a cool dry place overnight. It’s fragile so handle carefully
It’s best to top the pavlova with the cream and berries no more than 1 hour before serving
Health Tip – for a lower fat alternative replace thickened whipped cream with 500g low fat vanilla fruche. (Per serve: 50kJ, protein 7.2g, total fat 0.6g (sat. fat 0.3g), cholesterol 2.5mg, carbs 36g, fibre 0.8g, sodium 55.4mg. GI Estimate: Medium)