Eau de brownie is the perfume, which can be deceived by the pale beige shade of the outer shell — yet inside; it is luscious like a truffle with the completion and texture that makes a perfect combination.
You’ll Need :
For the Meringue
6 large egg whites
1 1/2 cups of granulated sugar
A couple of pinches of sea salt
1 teaspoon good quality balsamic vinegar
1/4 cup cocoa powder, sifted
2 ounces semi- or bittersweet chocolate, finely chopped
For the Topping
1 1/2 cups heavy cream
2 teaspoons granulated sugar
1 teaspoon vanilla extract
4 cups fresh blueberries
1/4-1/2 cup organic good quality blueberry jam
1-2 Tablespoons hot water
1 ounce shaved semi-or bittersweet chocolate, to finish
Here’s How:
Preheat the oven to 350′ F Degrees. Line the backside of a baking sheet or the top of a 12′ inch round pizza pan. Draw a 9-inch circle on the parchment with a pencil and flip the paper over so that you can see the line, but it won’t touch the Pavlova. The meringue will spread while baking.
In a chilled mixing bowl, beat the egg whites until satiny soft peaks form begin to beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
Sprinkle in the salt, cocoa, vinegar. Then the chopped chocolate over and very gently fold everything together with a rubber spatula taking great caution not to deflate the egg whites.
Shape the Pavlova:
Secure the parchment to the baking sheet or pizza round with a dab of meringue underneath. Mound the meringue into the 9-inch circle, smoothing the sides in upward strokes and slightly plateau the top to hold the berries. Swirl the back of a palette knife against the egg whites for swirl like decoration.
Place the meringue in the oven and reduce the oven temperature to 300’F Degrees. Bake the Pavlova for 60 to 90 minutes, should be slightly moist in the center. It’s ready when a crisp, dry crust forms on the outside, but the center feels sponge-like beneath your fingers. Turn the oven off, leave the door slightly ajar, and allow the meringue cool completely. You can leave it overnight if needed.
When you’re ready to serve, peel off the parchment and slide the cooled Pavlova onto a big plate. Whip the cream with sugar and vanilla until soft peaks form.
Combine the blueberry jam with a little warm water and mix until pourable.
Pile the whipped cream up high onto the meringue. Scatter with blueberries and shave chocolate, drizzle with blueberry jam and serve in wedges.
Add an optional dusting of powdered sugar.
Enjoy!
Chef Gigi Gaggero 