We were very happy to be invited to lunch recently at the home of our good friends, Maggie and George and eagerly awaited the day knowing Maggie would cook up a tornedo. The following is the dessert we were served - an absolutely stunning chocolate pavlova with lashings of mascapone, creme fraiche and plump raspberries. The meringue was indeed superb - all crispy on the outside and perfectly chewy on the inside and her cleverly combined filling gave the pavlova a new dimension and taste sensation. We were treated to something really special.
Serves: 8 - 10
6 egg whites
300g castor sugar
3 tablesppons cocoa powder, sieved
1 teaspoon red wine vinegar
50g chopped dark chocolate.
250g creme fraiche
500g fresh raspberries
2-3 tablespoons shaved chocolate
Line a tray with baking paper. Beat eggs whites until they stand up then beat in the sugar, 1 tablespoon at a time. Test for firmness by turn the basin upside down - the meringue should not drop out. Add the cocoa and chocolate and gentle fold into the whites.
Mould the meringue onto the paper and form it into a round to about 22 cms.
Turn to the oven down to 150C and cook the meringue for 1 - 1.5 hours. Turn the oven off and leave the door ajar and let the meringue cool completely. Whip the creme fraiche and mascapone and pile on top of the meringue, top with raspberries and shave a little more chocolate over the top.