When you need to impress without stress, there is nothing like giving yourself permission to have a pavlova fail and embracing a flattish pav, only to build it up with another flattish pav, and look what you get? May I present the Brew Choc Pavlova Stack. With Chocolate cream...which is a bit delish.
I made this for Mother's Day because I wanted to eat something amazing and that kind of meant doing it myself this year. We had loads on that day, but I still managed to get this happening with a picture taken and all! My grandson declared it the best thing he had ever tasted, which is his usual review when at ours, so I wasn't surprised it made him happy. It is slightly chewy around the edges. Creamy in the centre and chocolatey enough without being overpowering.
We did use the Kitchen Aid for this meringue but only because of the sheer volume of egg whites required for this much dessert. If you wished to go smaller and use the Thermomix, by all means do so. Remember the meringues will spread in the oven.
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- 240 Grams raw caster sugar BUY
- 6 egg whites
- 1 Tablespoon cream of tartar
- 1 Teaspoon apple cider vinegar
- 25 Grams Brew Choc dry granules, plus some more BUY
- 1 Teaspoon vanilla bean paste BUY
- a few cacao nibs BUY
- 50 Grams chocolate dark BUY
- 2 Tablespoons raw caster sugar BUY
- 900 Milliliters cream
- 2 Tablespoons cocoa powder BUY
- 20 Grams Brew Choc dry granules BUY
- 1 Teaspoon vanilla bean paste BUY
- 500 Grams strawberries and raspberries combined
- 30 Grams passionfruit pulp
Preheat oven to 140ºC. Line 2 trays with baking paper and mark 20cm circumference on one piece of paper and a 15cm circumference on the second. Set aside.
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
NOW plug in your hand beaters…or kitchen aid and place the room temperature egg whites and cream of tartar into a clean dry non plastic bowl. Beat until foamy. Add vinegar to bowl.
Add milled sugar a little at a time until you have a stiff meringue and there is no longer any grains in the mix. (Test this by rubbing a little mixture between your finger and thumb.) This may take up to 15 minutes.
Fold through Brew Choc granules and vanilla bean paste with large sweeping motions, preferably with a metal spoon. Divide mixture between the 2 circles on prepared trays. Sprinkle with a few cacao nibs around the outside edges of each pavlova layer. Cook for 40-50 minutes until meringue is crisp and risen. Cool in the oven with door slightly ajar. Cool completely before assembling the stack.
To make filling place chocolate into the Thermomix bowl with a little bit of the cream (50g) and melt 6 min/50°C/speed 1. Add all remaining ingredients except fruit to the Thermomix bowl, insert Butterfly and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Refrigerate if you have time for around 15 minutes. This will make it easier to work with.
To assemble, place a little dollop of cream onto centre of serving plate. Push one meringue circle onto the cream. This will hold it in place.
Spread that meringue with 1/2 cream mixture. Place a few berries on top, then add the second meringue, finishing with cream, berries and then drizzling with passionfruit pulp (and add some flowers if you have them handy).
Refrigerate and allow to soften a little for an hour or more. (This will make it easier to slice.)