FRUITY MINI CHOCOLATE PAVLOVAS
March 08, 2019
Welcome back to Sharkett Sisters everyone!
Whether you're here for something fresh and fruity or for something chocolatey then you've found it - we have BOTH with these heavenly orange and chocolate swirled mini pavlovas, topped with rich, fluffy cream and piled high with lots of fresh fruit.
These pavlovas are so gorgeously light and delicious with the delicate and fresh orange flavour in the meringue coming through against the rich chocolate swirl. The meringue is crisp on the outside with marshmallowy goodness in the centre, which is a perfect base for a filled pavlova. The choice of fruit is completely up to you but we just adore this mix of fruit - it's so colourful and an incredible fusion of sweet and tart. The final product is delightfully rich yet refreshing dessert, that you and your friends will love!
This would be such an amazing dessert for a dinner party or just a gathering with friends. Who doesn't want their own mini individual chocolate pavlova? And to make it even more fun you could even leave it disassembled with the cream and fruit selection separate, and let your guests choose their own toppings, and have their own personalised dessert!
But remember, sharing is always optional with our bakes - sometimes it's just too hard to share!
Ingredients:
(makes 8)
300g caster sugar
150g egg white (around 4 large egg whites)
60g dark chocolate (or milk chocolate if preferred)
1/2 tsp & 1 tsp orange extract
600ml double cream
fruit to decorate - raspberries, blueberries, mango, kiwi,
strawberries, and pomegranate seeds
Preheat the oven to 220ºC/200ºC fan and line 2 large baking trays with greaseproof paper.
Draw four 10cm circles on each piece of paper as a guide for the meringues, making sure each is spaced well apart. Turn over the paper and set aside.
Line a small baking tray with greaseproof paper and pour in the caster sugar. Heat in the oven for 7 minutes. In the meantime, pour the egg whites into a large bowl or mixer and begin to whisk. Whisk starting slowly at first to allow stabilising bubbles to form, and then increase the speed continuing to whisk until they form stiff peaks.
Take the sugar out of the oven and turn down to oven to 120ºC/100ºC fan. Turn the mixer onto high speed and then slowly add the hot sugar to the egg whites, one spoonful at a time, making sure the mixture comes back up to stiff peaks after each addition. Once all of the sugar has been added, continue to whisk at high speed for at least 5 minutes until the mixture is smooth, stiff and glossy. Rub a bit of the mixture between your fingertips, and if you can still feel some grains of sugar, continue to whisk the mixture until the mixture becomes smooth.
Now, add 1 tsp of orange extract to the meringue mixture and give it a quick whisk until fully combined.
Pile the meringue into 8 heaps onto the previously prepared trays using the circles as a guide.
Melt the dark chocolate and stir in 1/2 tsp of orange extract. Drizzle the chocolate over each with a teaspoon and then swirl the chocolate into the meringue, making a slight dip in the centre of each for the filling.
Bake the meringues for 1 hour 30 minutes until the bases of the meringue come off the greaseproof paper cleanly. Turn the oven off and leave the meringues inside the oven to cool.
Once they are cool, it's time to add the filling.
Handy hint: If you're not going to use them all yet then these can be stored in an airtight container until you're ready to add the filling! They also apparently freeze well but we're yet to try this out.
Wash and prepare all of the fruit, we used a mini heart cutter for some of our fruit for a cute little extra. When you are ready to decorate the pavlovas, whip the double cream until it forms soft peaks - be careful not to over whisk!
Spoon the cream generously onto each pavlova base and then pile high with fruit! Once you're happy with how they look, then all that's left is to eat!
Thanks so much for reading this post, we really hope you liked it!
Please let us know what you think, what mix of fruit would you top your chocolate pavlovas with?
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Antonia and Imogen x
