 |
|
 |
|
|
| |
Easy Chocolate Pavlova
Ingredients:
4 eggs, separated
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) cream of tartar
Pinch of salt
1 cup (250 mL) sugar for meringue
2 tbsp (30 mL) corn starch
1/2 cup (125 mL) sugar for filling
1 1/2 cups (375 mL) milk
2 squares unsweetened chocolate, chopped
1/2 tsp (2 mL) vanilla extract
Fruit, for garnish
|
| |
Instructions:
To make meringue, preheat oven to 250°F (120°C). Line two baking sheets with foil. Trace eight 3 ½-inch (9 cm) circles on foil. Place bowl of egg whites in warm water for 3 minutes; remove. Add vanilla, cream of tartar, salt and ¼ cup (50 mL) sugar. Beat with electric mixer until soft peaks form. Gradually add remaining ¾ cup (175 mL) sugar, 2 tbsp (30 mL) at a time, beating until sugar is completely dissolved and meringue is very stiff.
Spoon meringue over circles; spread with a spoon, building a rim. Bake about 1¼ hours or until meringues are crisp but not browned and can be removed from foil. Turn the oven off and leave the meringues in the oven, with the door closed, 4 hours or overnight. (May be made ahead. Wrap tightly in foil and freeze.)
To make filling, in a medium saucepan, combine corn starch and ½ cup (125 mL) sugar. Stir in milk and chocolate. Bring to boil over medium heat, stirring constantly; boil ½ minute. Beat half of the mixture into the yolks. Return to saucepan. Cook and stir over low heat for 1 minute, without boiling. Stir in vanilla. Transfer mixture to a bowl. Place a sheet of plastic film directly over filling and refrigerate until cold. (May be made a day ahead.). Spoon into meringue shells. Place a sheet of foil on top. Refrigerate 3 to 24 hours. Garnish with fruit before serving.
Makes 8 servings.
Preparation: 30 minutes
Cooking 1¼ hours + drying
Chilling: 3 to 24 hours
Makes appox. 12 servings.
Nutrients per serving:
Calories: 200
Carbohydrates: 32 g
Protein: 5 g
Fat: 6 g
Sodium: 60 mg
|
|
|
|
|
|
 |
