Low Fat Chocolate Pavlova With Strawberries Cream Recipes

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CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM



Chocolate Pavlova with Strawberries and Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 6 to 8 servings

Number Of Ingredients 12

5 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1 1/4 cups sugar
5 tablespoons Dutch-process unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
For the toppings:
1 1/2 cups cold heavy cream
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 tablespoons plus 1 teaspoon sugar
3 cups strawberries, halved or quartered

Steps:

  • Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
  • Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
  • Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM



Chocolate Pavlova with Strawberries and Cream image

Learn how to make a delicious Chocolate Pavlova recipe with Strawberries & Cream for any special event.

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 11

For the meringue
8 egg whites ((room temperature))
2 cups granulated ((caster) sugar)
2 1/2 tablespoons dutch cocoa powder
1 teaspoon of white vinegar
2 teaspoons of cornflour
For the filling:
2 cups whipped cream
8 oz 72% chocolate
Extra whipped cream for filling
Strawberries

Steps:

  • Preheat oven to 240˚F (120oC). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.
  • Separate your eggs making utmost care not to contaminate the egg whites with any egg yolk. Any fat in the egg whites will prevent them from beating properly and will weigh them down.
  • Beat your egg whites until they have formed soft peaks, and slowly add your sugar, cornflour and vinegar one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
  • Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.
  • Shape the meringue into the two rounds on the baking paper/trays. Bake for 90 minutes. Do not remove meringues until oven is cool. Preferably leave the meringue in the oven over night to dry out. THE MERINGUE CAN BE MADE DAYS IN ADVANCE.
  • To make the chocolate cream: Melt the chocolate and set it aside to cool down. Once cooled add 1 cup of cream to it and mix it with a spoon. Do this fast because otherwise the chocolate might harden. Then follow with the 1 more cup of cream and continue to mix.
  • To assemble layer the chocolate cream, cream and strawberries on 1 meringue circle. Sandwich with the other meringue and garnish the top. Once assembled I suggest eating it in 24 hours as it goes soft.

CHOCOLATE PAVLOVA RECIPE



Chocolate Pavlova Recipe image

A large cocoa meringue topped with whipped mascarpone cream and sliced ripe strawberries

Provided by Liz Berg

Categories     Desserts

Time 1h35m

Number Of Ingredients 12

6 egg whites, at room temperature
1/4 teaspoon salt
1 1/2 cups superfine sugar (I whiz granulated sugar in the food processor for a minute or so)
1/4 cup good quality cocoa powder
1 teaspoon raspberry or balsamic vinegar (I used black currant balsamic vinegar)
1/2 teaspoon vanilla extract
2 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
1/2 cup Mascarpone cream
1/2 cup powdered sugar
1 teaspoon vanilla
4 cups sliced strawberries, gently tossed with a tablespoon of sugar

Steps:

  • Preheat the oven to 350º. Line baking sheet with parchment. Draw a 9-inch circle on parchment, then flip the paper over. Set aside.
  • Beat the egg whites till soft peaks form. Add salt, then slowly add the sugar, while continuing to beat, until meringue is stiff and glossy. Sift cocoa powder over the meringue, then add vinegar, vanilla, and chopped chocolate. Fold well till combined.
  • Pile the meringue onto the baking sheet, keeping it within the 9-inch circle. Smooth top and edges with an offset spatula.
  • Place in oven and immediately decrease the temperature to 300º.
  • Bake for 1-1¼ hours till dry on edges and top. Pavlova will appear cracked.
  • Turn off the oven, open the oven door, and allow it to cool completely.
  • To serve, carefully flip onto the serving plate. Whip cream with powdered sugar, vanilla. Fold in mascarpone. Top pavlova with whipped cream, then sliced strawberries.

Nutrition Facts : Calories 443 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 slice, Sodium 196 milligrams sodium, Sugar 45 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHOCOLATE PAVLOVA



Chocolate Pavlova image

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

Provided by Olga D

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h50m

Yield 8

Number Of Ingredients 13

6 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 ½ cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  • Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  • Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g

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