Entertaining With Beth is a platform dedicated to hosting cooking videos which provide “maximum impact with minimal effort”.
Beth Le Manach has been running her platform for more than 20 years and she welcomes more than 320,000 satisfied followers to her YouTube videos on a daily basis!
With her help, today we are going to try to make the Chocolate Raspberry Pavlova!
What you’ll need:
1. For Pavlova
4 egg whites
pinch of salt
1 cup (200 g) sugar
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) vinegar
3 tbsp (45 ml) unsweetened cocoa powder
2. For Raspberry Sauce
12 oz (340 g) Raspberries
1 tbsp (15 ml) sugar
¼ cup (60 ml) water
3. For Whipped Cream:
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
2 tbsp (30 ml) powdered sugar
4. For garnish
½ cup (120 ml) raspberries
Dusting of powdered sugar
To make our Pavlova, the first thing we need to do is to make our meringue.
The meringue is a creamy sugary mass made of well-beaten, whipped egg-whites and sugar. They are often flavor infused with lemon, vanilla, almond or coconut extract.
In a bowl or an electric mixer whip together four egg whites. Add the sugar when the eggs start to get foamy. Once you get some firm peaks on your hands, add a pinch of salt, a tablespoon of cornstarch and two teaspoons of vinegar.
At the very end add three tablespoons of unsweetened cocoa.
Next, take your cake stand a trace a circle onto a parchment paper. In that way, you are going to have a pattern on which you will set your meringue. Dollop your mixture onto the parchment paper. Do not spread all the way. Leave a two-inch border between the edge of the egg white mixture and your pencil mark.
Put it in a 300 degree Fahrenheit oven and leave it for an hour. Now, once your meringue is done, open the oven door and let it cool in there for about 30 minutes.
In the meantime, create your raspberry sauce that’s going to go on top of the Pavlova.
Add 12 ounces of raspberries, a tablespoon of sugar and a quarter cup of water in a mixer.
Mix it on the highest level until it’s nice and combined. You should end up with a syrupy looking raspberry sauce.
Whip your cream in preparation for the meringue.
Once everything’s done, place your meringue on top of your cake stand and start topping it with the whipped cream!
Spoon your raspberry puree on top of the whipped cream, creating a nice decorative drizzle. At the very end, top that with a cup of fresh raspberries!
Our raspberry Pavlova is ready!
Watch the video here for full instructions.