Recipe

Individual Pavlovas Recipe

	Zinon / All my dishes 1 year, 1 month ago A fancy dessert, great for wedding receptions, anniversary parties, etc. Too much work for a casual meal. Prep:60m Cook:180m Servings:40	Zinon
	elegant dessert goodpresentation weddingreception

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choclytcan

Ingredients

3 egg whites

1 c. powdered sugar

5 ½ oz. dark chocolate

1 c. heavy cream

1 T. powdered sugar

1 t. orange zest

fresh strawberries

Directions

Heat oven to 300ºF.

Line 2 baking sheets with parchment paper. Draw 40, 1 1/2 inch circles on them (20 each) with a pencil. Flip paper over, to prevent transfer of the pencil marks to the finished pavlova.

Bring medium saucepan of water to a simmer.

Beat egg whites in a large, heat-proof, bowl, until stiff. Set bowl over the water and add sugar. Continue to beat until meringue is thick and solid.

Spread a thin disk of meringue to fill each circle. Spoon remaining meringue into a pastry bag fitted with a round tip. Pipe three or four circles, one on top of the other, on each disk. Bake for 45 minutes, until meringue is firm (check at 30 minutes, you may need to reduce the heat to 250ºF to prevent burning) and lightly golden. Cool in the oven, with door closed to finish hardening.

Melt chocolate in shallow pan. Dip the base of each shell into the chocolate. Transfer to wax paper to set.

Combine cream and sugar in a frozen metal bowl. Beat until thick. Pipe or spoon whipped cream into each shell. Top with half slice of strawberry, or a whole strawberry inverted. Serve.

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Comments

zinon 1 year, 1 month ago said:
By way of explanation. These are really easy to make. The hard part is making them look good, and then doing it 40 or 50 times. When done right you have a tiny basket, but it is difficult to maintain a perfect circle and prevent the meringue from bunching when you pipe it out.

Also, the sides of the finished shell are very fragile. So you may need to dip them in batches, reheating the chocolate in between to prevent them from getting stuck in the chocolate and breaking. Alternatively you can turn the shells upside down and just spoon a little chocolate onto the bottom. (Or just skip the chocolate altogether. I don't recommend this as the plain pavlova is too sweet without the chocolate to balance it out.)

Pavlova freezes well, so you can make the shells up to a week in advance.

choclytcandy 11 months, 1 week ago said:
Thanks for the post and additional tips.

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