Recipe

Chocolate Pavlova With Glaced Tangerines Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 1 week ago Pavlova is like a big meringue cookie topped with whipped cream and fruit. It has a gooey center, which is the result of the chemical reaction between the egg whites, vinegar and starch. It was awesome, but very rich! source: sophistimom.com Prep:45m Cook:90m Servings:4	Lillyann
	chocolate orange tangerine meringue cookie cokkie cokkies baking sweet pie pies

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Ingredients

Main --

4 large egg whites at room temperature

3/4 cup (150g) superfine sugar

1/2 tablespoon cornstarch

1 teaspoon white vinegar

4 tablespoons cocoa powder (not Dutch process)

ganache (recipe follows)

chocolate whipped cream (recipe follows)

glacéed tangerines (recipe follows)–make them while the pavlova bakes.

ganache--

1/4 cup (65g) heavy cream

1/2 cup (85g) semi-sweet chocolate chips

1/2 teaspoon pure vanilla extract

chocolate whipped cream--

1 cup (250g) heavy cream

2 tablespoons cocoa powder (natural or Dutch process)

3 tablespoons confectioners’ sugar

1 teaspoon vanilla

glacéed tangerines--

juice of 2 tangerines

2 tangerines, thinly sliced, seeds removed

segments of 2 tangerines, seeds removed

1/2 cup (100g) sugar

1 vanilla bean

Directions

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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