FROZEN SPICED CHOCOLATE PAVLOVA
SERVES 10
This double-layer pavlova is the perfect doahead, festive crowd-pleaser. It’s perfumed with cloves, cinnamon and nutmeg, which marry beautifully with the chocolate semifreddo sandwiched in between. Begin this a day early to freeze the semifreddo.
INGREDIENTS
225g (about 6) egg whites
1½ cups raw caster sugar
1½ tsp white vinegar
2 tsp cornflour
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp finely grated nutmeg
300ml thickened cream
150g sour cream
Dutch cocoa, chocolate curls or shavings and hazelnut praline, to serve
CHOCOLATE SEMIFREDDO
6 egg yolks
70g raw caster sugar
50ml brandy
300ml thickened cream
150g sour cream
200g milk chocolate, melted
200g dark chocolate (around 60 per cent cocoa solids), melted 1 Preheat oven to 150°C. Trace an 18cm circle on 2 pieces of baking paper. Place each paper, pencil-side down, on 2 lightly oiled oven trays.
2 Whisk egg whites and pinch of salt in electric mixer (or use beaters) to soft peaks (4-5 minutes). With motor running, slowly add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour and spices.
3 Spread a third of meringue over one circle, smoothing the top. Pile remaining meringue in the other circle, forming peaks and swirls on top. Place in oven, reduce to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and leave in oven with door closed for at least 6 hours or overnight.
4 For semifreddo, whisk yolks, sugar and brandy in a heatproof bowl over a pan of gently simmering water until mixture is thick, pale and falls from a lifted whisk in a thick ribbon (6-7 minutes). Whisk in an electric mixer until cooled to room temperature (4-5 minutes).
5 Meanwhile, in a separate bowl whisk creams to soft peaks. Fold both melted chocolates into egg mixture, then fold in the whipped cream.
6 Place flat meringue in a 22cm round cake tin lined with baking paper. Spread semifreddo on top, smooth, then top with larger meringue. Freeze overnight, then cover top of tin and keep frozen (it will keep for 2 weeks).
7 Whisk creams to soft peaks. Run a hot, wet knife around tin and remove pavlova. Place on a plate, top with cream, dust with cocoa and decorate with chocolate and praline, then serve.