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chocolate pavlova with glacéed tangerines
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.
I thought it might be fun for Halloween to make a chocolate pavlova with something orange on top. It was good, but very rich. The kids were bouncing off the walls all evening from the chocolate.
Be sure to serve it within an hour or two after making.
chocolate pavlova with glacéed tangerines
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.
1. 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.
2. 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.
3. Fold in cornstarch and vinegar, and mix until well incorporated. Fold in cocoa powder.
4. 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
1/4 cup (65g) heavy cream
1/2 cup (85g) semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
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
1 cup (250g) heavy cream
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons confectioners’ sugar
1 teaspoon vanilla
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
juice of 2 tangerines
2 tangerines, thinly sliced, seeds removed
segments of 2 tangerines, seeds removed
1/2 cup (100g) sugar
1 vanilla bean
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.
9 Responses to “chocolate pavlova with glacéed tangerines”
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Wow, Jaime! My brother-in-law went to Australia on his mission, and he talked about this, and my kids like the book by Mem Fox called Possum Magic where the possum baby has to eat Pavlova and all the other Australian foods to become visible. This looks amazing! Thanks for sharing LRC friend!
Wow Jaime; what a truly INSPIRED idea to make a pavlova in Halloween colours ! That’s just spectacular !
wow…that looks yummy!
LOVE pavlova!!! I usually make mine chocolate, too. I like it with raspberries and nectarines.
That sounds really good, Connie.
Hi Jaime!
I must admit when I opened the screen and appear this great opening photo I said Wow!! Reading the post -I continue with this feeling- Wow!! Look extremely delicious for Halloween!
Mmmhmm brings back memories of my time down under
I am definitely going to be making this one 
mmmmm yummy
My mom loves pavlova ever since their Australian mission. I’ll have to tell her about your recipe. Rich sounds good to me!