Hello & Welcome to Milly White Cooks!
Today’s easy dessert recipe is for my luscious & chewy Chocolate Pavlova, a real crowd-pleaser
to serve at any special occasion dinner, buffet or pot-luck. In my step-by-step video I’ll
show you each stage of making this gluten-free dessert recipe including how to make the marshmallow-y
Pavlova base, along with a Chantilly Cream topping and how to decorate it as a raspberry
or strawberry Pavlova. This dessert is gluten-free, nut-free and suitable for vegetarians, and
one of the recipes featured in my Gluten Free Easy Bread, Cakes, Baking & Meals Cookbook
and you can find the links to this in the detail box below.
We’ll start by taking a quick look at the ingredients list, you’ll need: 4 free range
egg whites size medium in the UK or large in the US. Don’t waste the left-over yolks,
you can use these in my Black Forest Trifle recipe. Next is 195g of natural caster sugar
which is equivalent to ¾ cup + 2 tbsp of superfine sugar.
Here I’ve got 2 tsp cornflour or cornstarch plus 1 tsp white wine vinegar and it’s these
ingredients that transform an ordinary meringue recipe into a chewy Pavlova. And to make this
a chocolate one, we’re going to add 35g or 4 tbsp chopped dark chocolate, plus a little
extra for decoration, as well as 2 tbsp of good quality gluten-free cocoa powder.
So that’s the ingredients for the Pavlova, let’s take a quick look at the ingredients
for the Chantilly cream topping. For this, we’ll need 150g of double cream which is equivalent
to 2/3 cup of heavy or whipping cream plus 90ml or 1/3 cup of tangy crème fraîche.
Vanilla extract is one of the ingredients that make this a Chantilly cream rather than
a plain whipped cream and we’ll need 1 tsp. To sweeten the Chantilly, I’m using 3 tbsp
of icing or powdered sugar but you could use the maple syrup instead. And finally, not
shown, I’ll be topping my Pavlova with 200g or 1½ cups of fresh berries such as strawberries
or raspberries. Don’t forget to subscribe to my channel for
lots more gluten-free recipes, now let’s get cooking!
I’ll start by finely chopping the chocolate and it’s easier to do this with a larger,
heavy bladed knife. You could also do this by popping the chocolate into a mini food
processor and pulsing it. However, it’s quick work to do it with a knife, just like this.
Now set aside until later. Now I’m going to use my Kitchenaid stand mixer
to make my Pav, but you could also use either a handheld electric beater or just a balloon
whisk and some elbow grease. However, I’m taking the quick and easy route, so, I’m adding
the egg whites to the very clean bowl of a food mixer which I’ve fitted with my equally
clean whisk attachment. Then whisk these until they just form stiff peaks but take care not
to over-whisk. They should look like this. Turn the mixer down to low and beat in the
sugar a spoonful at a time until the meringue is stiff and shiny.
But I don’t want a meringue, I’m after the dreamy marshmallow-y yumminess that’s a Pavlova.
So turn off the processor and sift in the cornflour and cocoa then pour in the vinegar.
Whisk on low until combined. Finally, add the chopped chocolate and gently fold it in.
Now, I’ve pre-heated the oven to 180C fan, 400F, Gas Mark 6. I’ve got some baking parchment
on a baking sheet and I’m tracing around a plate or you could use a cake tin to draw
a 18cm or 7″ circle. Turn the parchment over so that that the drawn side is underneath
but you can still see the circle through it. Spoon the Pavlova mixture into the centre
of the circle. Now, see how my parchment’s sliding around, well an easy way to fix that
is to just dab a bit of the mixture under the corners and this will temporarily stick
it to the baking sheet. Voila! Now, all I need to do is smooth the mixture out to the
edge of the circle and spread it into an even thickness, that looks like this. Pop it in
the oven, then it’s really important to immediately turn the temperature down to 150C fan, 300F
or Gas Mark 2. Bake for 1hr then turn off the oven, open the door slightly, and leave
to it cool completely. It’s best to make the Chantilly cream and
finish assembling the Pavlova no more than an hour before serving. Start by making the
Chantilly cream. Place the cream into the mixing bowl and whisk until it forms stiff
peaks. Sift in the icing sugar or pour in the maple syrup, then add 1 tsp vanilla extract
along with the crème fraîche. Lightly fold everything together.
So here’s my Chocolate Pavlova and it’s completely cooled. Don’t be worried about any cracks
that have formed when the Pavlova cooled down. Carefully peel the baking parchment from the
bottom of the Pavlova and place on a cake plate. Spread over the Chantilly cream on
top, then arrange over the strawberries, which I’ve cut in half. Finally, coarsely grate
over the reserved chocolate and this Pavlova is now ready to serve. Dreamy, creamy, chocolate-y,
doesn’t this look totally scrumptious? Fancy a slice, I know I do, but what would you prefer,
strawbs or raspberries, let me know in the comments below!
I hope you’ve enjoyed this video, please give it a thumbs up and subscribe if you have.
You can also find this recipe in my Gluten Free Easy Bread, Cakes, Baking & Meals Recipes
Cookbook, which is available as a paperback or Kindle book from Amazon or as an ebook
from iBooks, Nook or Kobo, links are in the description box below.
I hope you’ll want to watch more videos in my Gluten Free cooking series, like these
ones here. Thank you so much for your company. Please
also let me know if you make this or if you’d like to see a video of any other of my recipes.
I’d like to wish you all a Happy New Year and bye for now!