Ingredients: |
Ingredients: French Meringue:
1¼ cup Egg Whites, room temperature
2⅔ cup Castor Sugar*
1 tbsp Vanilla Bean Paste
Optional - add less than a tsp cream of Tartar or Lemon Juice
Chocolate Ganache:
1 bag Chocolate Chips, any type
1 cup Heavy Whipping Cream
Fruit Melody:
Any kind of fruit soaked in Apple or Lemon Juice
Whipped Cream
*Castor Sugar - Put the 2⅔ cup of granulated sugar in a food processor and blend for 1 - 2 minutes. Now you have Castor Sugar
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Directions: |
Directions:Make French Meringue:
Here is a brief explanation, for a more detailed description refer to the French Meringue recipe.
In a glass or metal bowl, using a mixer with a whip attachment, beat egg whites and lemon juice or cream of Tartar, till foamy or soft peaks. Add sugar 1 tbsp at a time, whipping before adding the next spoon full. Keep whipping till eggs are glossy and you have stuff peaks. Fold in vanilla.
Preheat oven to 250º. Prepare 2 large cookie sheets with parchment paper, draw 3 - 8" inch circles. Pipe or spoon meringue into the circles forming three disc, which will make up the layers of the Pavlova (meringue) Cake. If you have left over meringue just pipe it in the left over spaces in your cookie sheets. Nothing like meringue cookies. Bake for at least 90 minutes. You need to basically dry the meringue out. They should be slightly brown, and firm but not sticky to the touch. Once done, leave meringue in the oven. Turn oven off and prop oven door open. And let them cool for 2 hours before removing them from the oven.
Chocolate Ganache:
Microwave Cream for two minutes till steaming. Pour hot cream in the bowl with chocolate chips. Let it stand for 2 minutes before stirring. Stir till all the cream is incorporated.
Fruit Melody:
You can use any fruit. For this recipe I used - strawberries, raspberries, blackberries, blueberries, and oranges. You want to cut the strawberries in to small bites. Also half the blackberries. Cut the oranges and slice them into small bites. Soak the fruit in about ⅔ to 1 cup of Apple Juice. Refrigerate for about 2 hours.
Time to assemble:
Take one of the Meringue Disc (choose the one with the least amount of cracks). Coat disc with the chocolate ganache, and place on to a cake board. Wait about two to three minutes, to allow the ganache to set or harden. Next top the disc with a whole bunch of fruit. Lay a good amount of whipped cream.
Add your next meringue disc and do the same as before. Ganache, fruit, and whipped cream. Finally add your third disc. Add another layer of ganache. Decorate with fruit. Add your whipped cream to a piping bag and pipe whipped cream on and around the tops and sides. Chill for at least an hour before serving. |
Personal
Notes: |
Personal
Notes: Have fun with this. You can add a varieties of things to you meringue. Like nuts, cocoa powder, extracts, and food coloring.
And you can use different types of fruit like citrus, you know like a Hawaiian theme! You don't have to use a chocolate ganache either. You can also use different types of flavored whipped cream or marshmallows. Have fun and watch the calories.
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This recipe for Cory's Pavlova Cake is from