I am not a fan of meringue. There, I said it. Please don’t judge me. Even as a kid I wasn’t a fan but to be Australian and to admit in public that you don’t like pavlova, the base of which is an enormous cream-covered meringue – is practically heresy. Continue reading
At the the risk of alienating myself from, well, everyone, I am not a fan of pavlova. I find it too sweet and it is my least fav dessert. Sadly for me but luckily for the rest of the country, it is a staple at barbecues and parties everywhere. I’ve been known to make pavs when we’re having a do and it is always pounced upon before every other sweet.
This choc version of the aforementioned sweet is designed to be served warm with a chocolate custard sauce. I made the sauce but it didn’t make it into the photo as it is, well, super ugly. It serves 4. The recipe comes from my bible, The Australian Women’s Weekly ‘Bake’, a behemoth of a book that never lets me down. And thanks to photographer Anna Warr [www.facebook.com/AnnaWarrPhotography] for these lovely photos. Aren’t they great?
2 egg whites at room temperature
1 1/3 cups icing sugar [sifted]
1/3 cup boiling water
1 tablespoon cocoa powder [sifted]
LET’S DO IT:
Preheat oven to 180C and line a large oven tray with baking powder.
Beat egg whites, icing sugar and water in bowl of electric mixer for about 10 minutes or until firm peaks form. Fold in cocoa.
Drop four equal amounts of mix onto tray leaving considerable space between each.
Bake 25-ish minutes or until firm to the touch. Serve immediately with ice cream and dusted with extra cocoa.