CHOCOLATE PAVLOVA WITH WINTER FRUIT

CHOCOLATE PAVLOVA WITH WINTER FRUIT image

Yield 12 people

Number Of Ingredients 14

Chocolate meringue:
4 large (120 grams) egg whites, room temperature
1 teaspoon vanilla bean paste
¼ teaspoon cream of tartar
1 cup (200 grams) granulated sugar
2 tablespoons (15 grams) Dutch process cocoa powder
1 teaspoon (3 grams) cornstarch or tapioca starch
1 teaspoon white vinegar
2 ounces 60-70% dark chocolate, ground finely (see Kitchen Tip #2)
Garnishes:
2 cups heavy cream, chilled
6 tablespoons confectioner's sugar
1 teaspoon vanilla extract
2 cups assorted fresh winter fruit, such as blood orange segments, navel orange segments, sliced kiwis, pomegranate seeds, sliced persimmon

Steps:

To make the chocolate meringue: Preheat the oven to 225°F convection or 250°F conventional. Line a rimmed baking sheet with a Silpat or parchment paper. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form. Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed). Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 1½ hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour. To make the whipped cream: Add the cream, confectioners' sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment. Whip until the cream holds soft peaks. To assemble: Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge. Arrange the fruit on top and serve immediately.