MINI DARK CHOCOLATE, BLACKBERRY & BAY PAVLOVAS
Go blackberry picking in the height of summer and treat yourself to these dark chocolate, blackberry and bay pavlovas. They make a stunning seasonal dessert
Provided by Rosie Birkett
Categories Dessert
Time 1h35m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Allow to cool. Mix together the sugar, cream of tartar and cornflour.
- Put the egg whites in a stand mixer or a metal or ceramic bowl. Using an electric whisk, whisk on a low-medium speed for a few mins until stiff peaks form, then slowly start to add in the sugar mixture, 1½ tbsp at a time, whisking between each addition until the sugar has dissolved and is well incorporated into the meringue. Once you have a thick, glossy meringue that holds its shape on the whisk, pour over the melted chocolate and swirl it in so you have a rippled meringue - avoid overmixing to retain the swirl effect.
- Heat the oven to 120C/100C fan/gas ½ and use a little of the meringue mix from the whisk to stick some baking parchment to two baking sheets, then dollop on little mounds of meringue, or, if you prefer, make a nest shape by flattening the meringue down with the back of a spoon. Bake the meringues for 1 hr 10 mins until crisp and pulling away from the parchment. Leave to sit in the oven until completely cool.
- Meanwhile, weigh out 150g of the blackberries and put in a non-reactive pan (such as stainless steel) with the sugar and bay leaves. Cook over a gentle heat for a few mins, stirring so that the blackberries start to break down into a loose compote and release their juice. Leave the mixture to cool, then stir through the remaining blackberries. Set aside.
- Whip the cream until soft peaks form, then fold through the natural yogurt. Swirl through a couple of spoonfuls of the blackberry and bay juices so you have a ripple effect. Add a spoonful of the cream mixture to each meringue and spoon over the blackberries and their juices. Discard the bay leaves. Best eaten on the day of baking.
Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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