Chocolate & Strawberry Pavlova
MAKES 8 TO 10 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 5½ HOURS
4 egg whites, at room temperature
1 tsp cream of tartar
1 cup granulated sugar
2 tbsp ground pink peppercorns
1 tbsp cornstarch
1 tsp vanilla crushed pink peppercorns
Candied Strawberries
4 cups fresh hulled strawberries, quartered
1 cup maple sugar grated zest of ½ lemon
Chocolate Cream
210 g 70% dark chocolate (7 oz), chopped
½ 7 g pkg plain gelatin
½ cup 35% whipping cream
1 cup labneh or plain Greek yogurt
Garnish
8 fresh hulled strawberries, cut into wedges
8 maple flakes (optional) fresh mint leaves
Preheat oven to 275°F. Line baking sheet with parchement paper; using 9-inch diameter round cake pan, draw circle. Turn paper over; set aside.
In bowl, using electric mixer on medium speed, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff peaks form. Beat in pepper, cornstarch and vanilla. Using pastry bag or two large spoons, pipe or spoon meringue to fill in circle on parchment paper. Smooth top with spatula. Sprinkle with pinch of crushed peppercorns.
Bake until meringue is dry, about 2 hours. Let cool on rack. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.)
Candied Strawberries Preheat oven to 275°F. In bowl, combine strawberries, maple sugar and lemon zest. Spread mixture on parchment paper-lined baking sheet; bake until strawberries are darkened slightly and dried out around edges but berries are still tender, about 1½ hours. Let cool.
Chocolate Cream Place chocolate in heatproof bowl; set aside. In small bowl, sprinkle gelatin over 1½ tbsp water; let stand for 5 minutes. In saucepan, mix together cream and gelatin over low heat until well combined. Remove pan from stovetop; pour cream over chocolate; stir until chocolate is melted. Stir in labneh; cover bowl and refrigerate until cream is set, about 1 hour.
Place meringue on serving plate. Spoon Chocolate Cream into centre of meringue; arrange Candied Strawberries over top.
Garnish Scatter fresh strawberries, maple flakes (if using) and mint over meringue. Serve immediately.
PER EACH OF 10 SERVINGS about 385 cal, 7 g pro, 14 g total fat (8 g sat. fat), 59 g carb (4 g dietary fibre, 51 g sugar), 15 mg chol, 45 mg sodium, 3 mg iron.