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Chocolate Pavlova With Glaced Tangerines Recipe

Ingredients

How to make it

  • Line a baking sheet with parchment paper. With a pencil, trace a 7 or 8 inch circle. Turn paper over so that the markings face down.
  • Preheat oven to 180 degrees. Beat egg whites until foamy. Add in sugar a tablespoon at a time and beat on high until stiff peaks form.
  • Fold in cornstarch and vinegar, and mix until well incorporated. Fold in cocoa powder.
  • With a spatula, spread the meringue on top of the parchment paper, using the pencil markings as a guide to make a large circle. Bake for 70-90 minutes. Allow to cool completely.
  • Drizzle with ganache, then top with chocolate whipped cream, and tangerines.
  • Ganache--
  • Microwave heavy cream until almost boiling, about 30-45 seconds. Pour in chocolate and vanilla. Let sit for one minute to allow chocolate to melt. Whisk until smooth.
  • Chocolate Whipped Cream--
  • In an electric mixer fitted with the whisk attachment, whisk cream until smooth, stiff peaks form (I let mine go too long—they weren’t smooth). Fold in cocoa, sugar, and vanilla.
  • glacéed tangerines--
  • Put all tangerine segments, slices and juice in a small pot. Add in sugar. Slice vanilla bean and scrape out seeds. Add into pot. Bring to a boil, and simmer on medium low heat, until juices begin to thicken, and are the consistency of maple syrup. Allow to cool completely.

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