Pavlova with mascarpone cream, maltesers, toasted pecans and chocolate sauce. A chocolate sensation. Lovely and crunchy on the outside, soft and fluffy on the inside. Love it:-)
- 50 g dark chocolate (70 %)
- 6 large egg whites
- 300 g caster sugar
- 3 tbsp cocoa powder
- 1 tbsp white vinegar
- 250 g mascarpone
- 2-3 tbsp sugar
- 300 ml fresh cream
- 2 tbsp espresso
- Roasted pecans (roast in oven, at 175° for 5 minutes)
- 1/3 cup sugar
- 100 ml strong coffee
- 3 tbsp cocoa powder
Preheat oven to 175° (350 F). Use a plate to trace two or three 15 cm (6 inch) circles on a baking paper. Leave some space between them as the meringue will expand in oven.
Place egg whites in the bowl of a mixer and whisk until soft peaks form.
Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks.
Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.
Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in.Place in oven and immediately reduce heat to 140˚C. Cook for 1 hour and 15 min .When done, leave in oven with door ajar to cool completely.
Whip mascarpone cheese and sugar until creamy. Add cream and whip until mixture thickens. Add espresso and whip more if needed.
Mix all ingredients in a saucepan and let come to a boil. Simmer for 3-5 minutes or until sauce starts to thicken slightly. Let cool.
Putting the cake together:
Carefully place the first meringue disk on a cake stand or plate. Spread mascarpone cream on top. Sprinkle desired amount of maltesers, and roasted pecans on top. Put the next meringue disc on top. Spread mascarpone cream on it, sprinkle with more maltesers, daim and pecans. Pour chocolate sauce on top. Best eaten tha same day. Store in fridge for about and hour or so before serving to soften meringue.
Inspiration: Linda Lomelino