It’s that time of year again, when many of us who like entertaining are on the lookout for the ultimate show-stopping dessert. After all, isn’t a magnificent dessert worth far more at a gathering than any item you prepare? At a dinner gathering, I worry about what to make and offer my guests, but especially the dessert. I prefer to plan my dessert ahead of time, especially because desserts may be created ahead of time. It helps me feel more prepared for the big day every time. So, every year, I attempt to come up with something exceptional that meets my criteria. And by that I mean that it would not only be beautiful to look at, but it would also be simple to make, not excessively sweet, and appealing to both children and adults. Two birds, one stone, and everything
- 6 egg whites at room temperature
- 1 ½ cups (315g) raw caster sugar
- 2 teaspoons cornflour, sifted
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 100g melted dark chocolate
- 40ml Nespresso Linzer Torte
- 300ml double cream
- 300ml pouring cream
- 60g icing sugar, sifted
- Preheat the oven to 150 degrees Celsius. Using baking paper, line a baking sheet. On the baking paper, draw a 20cm circle. Remove from the equation.
- In an electric mixer, beat egg whites until they are frothy and voluminous (Make sure you use a large bowl for this job as the egg whites will expand). 1 tablespoon sugar at a time, beat for a few minutes until glossy, stiff peaks form, and sugar is melted (test this by flipping the bowl upside down). The mixture should be able to stay in place. Also, try rubbing the mixture between your fingers; the sugar should be hardly noticeable).
- Combine the cornflour, vinegar, and vanilla extract in a mixing bowl. For 2-3 seconds, mix very briefly (Do not overmix as this can later cause the pavlova to crack).
- In a small dish, combine melted chocolate and 20ml coffee. Pour this into the egg white mixture and gently stir with a wooden spoon once or twice.
- In the center of the circle on the baking sheet, dollop the pavlova mixture. Spread with a wooden spoon until the circle’s edges are almost reached. Structure your pavlova by drawing up in furrows around the edges with a flat blade knife. Slightly flatten the top. Make a small crater on the top of the pavlova if you want to fill it.
- Preheat the oven to 350°F. Place the pavlova in the oven. Reduce the oven temperature to 120°C and bake for 70 minutes. Turn off the oven and let the pavlova cool entirely in it for a few hours or overnight.
- In a small dish, mix together cream, icing sugar, and 20ml coffee with an electric beater to make the coffee cream. Only whisk for approximately 30 seconds, or until the cream thickens and becomes spreadable.
- The cream can be used to fill or top the chilled pavlova. Serve with red berries and stone fruit as garnish. Serve immediately after dusting with icing sugar.
Source: Cook RepublicDon’t miss interesting posts on Onnewslive