Chocolate Dusted Pavlova with Chocolate Cream and Berries

Serves 8-10 Rated:

When is a pavlova not a pavlova? When it’s a chocolate pavlova...with chocolate cream is so much better than your av pav! (For the Americans amongst us...Aussie slang ‘av pav’ should be read as ‘average pavlova’.)

I have made so many variations on pavlova I really could have a mini cookbook on them...what would you say about that? I would love the photo shoot for that project, imagine!

You’ll love this one. I know it. Enjoy. And should you want a completely amazing Thermomix method for pavlova, please go immediately to my store and purchas the Merry Christmix franchise. You will find the best recipe in there for Thermie pav ever. (Not av pav at all!)

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​Line a flat baking tray with paper. Preheat oven to 150°C.


Before beginning, make sure your bowl and beaters are scrupulously clean and dry. It is best not to use a plastic bowl for whipping egg whites.


Place egg whites, cream of tartar and salt into the bowl and whisk until foamy.


Gradually add the sugar, ¼ cup at a time, whisking between additions until well incorporated.This may take up to a few minutes.


Add vinegar and vanilla and whisk through.


Spread the mixture in a large circle on the prepared tray. Dust with enough of the cocoa powder to make an impact. Reserve the rest for the cream.


Bake pavlova for 45 minutes. Turn oven off and leave in oven for 10 minutes. Remove from oven and allow to cool completely without moving it.


To serve, whip cream with remaining cocoa powder to soft peaks, remove from Thermomix bowl, leaving a little in the bowl, and then add chocolate and vanilla to bowl. Melt 4 min/50°C/speed 1.


Return cream to the bowl and incorporate 4 sec/speed 4.


Fill the hollow, top with heaps of fruit and if you have some ganache laying around...drizzle on!

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