I have this sensational Australian friend named Liz who is significantly cooler than I am. When she moved back to Oz in January she gave me tons of her old clothes that she had had for too long and didn’t want to haul across the world with her. They are practically the only clothes I own that I get compliments on, and even though she bought them several years ago, they are also the trendiest things I have. Basically Liz tends to have her finger on the pulse.
She has introduced me to a many amazing blogs over the years, mostly Australian ones, some style blogs, but lots of recipe blogs as well, and the one I go back to over and over again is What Katie Ate. Of all the photography/recipe blogs out there What Katie Ate would have to be in the top 5 ever. Her recipes are amazing, every one of them, but her photography is my favourite part. I can spend hours looking over her photos. Unlike a lot of French and American photographers hers is a little darker, her backdrops are often slate and she uses slightly un polished silverware. Theres something slightly antique-y about them, and it’s something I love.
So I wasn’t surprised when I saw the most delicious looking chocolate pavlova on Pintrest and it turned out to be one of Katie’s recipes. Now, I’ve written here before about pavlovas, and I’ve talked about the impossibility of making one in my terrible no good oven, but I thought perhaps if I made mini ones than maybe my oven would cooperate. And miracles do happen friends because here it is, the best pavlova I have ever had or made. I followed the recipe nearly to a T, the spot of balsamic in the meringue that cuts the sweetness beautifully, and the texture cannot be improved upon. But I did change the whip cream to a chocolate whip cream, and guys, even if you don’t have time to make the whole dish, I can not recommend to you enough making chocolate whip cream and putting it on anything and everything, all the time. It just makes everything better, and this is no exception.
Double Chocolate Strawberry Pavlova
6 Egg Whites
1 1/2 cups Sugar
3 tbsp Cocoa Powder
1 tbsp Balsamic Vinegar
3 oz Dark Chocolate
Chocolate Whip Cream
1 cup Whip Cream
2 tbsp Cocoa Powder
1 tbsp Icing Sugar
1 pint Strawberries, hulled and quartered
Preheat the oven to 325F
Line a baking pan with parchment paper
In an electric mixer fitted with the whisk attachment whip egg whites until soft peaks form.
Tablespoon by tablespoon add in the sugar while still whipping on high speed.
Let it continue to whisk until the eggs are soft and shiny and hold very still peaks, but not until the eggs separate.
Fold in the cocoa powder, chocolate and the balsamic with a spatula, then spoon out the mix onto a baking sheet. I made 6 large ones but you could do 9 smaller ones if you were so inclined.
Put into the oven and immediately turn the heat down to 185F and bake for 45 minutes.
The tops should be hard and crack slighly with light pressure.
Allow to cool.
Meanwhile to make the chocolate whip cream just whisk everything together. You don’t need to do this in a mixer, because of the fat in the cocoa it will come together in a minute or so.
To assemble, carefully move the meringues with a metal spatula onto plates, spoon whip cream on top and then cover with fresh strawberries. C’est finis!