Best 2 Nigella Lawson Chocolate Pavlova Recipes
Indulge in a culinary masterpiece that harmoniously blends the crispness of a meringue shell with the richness of a chocolate ganache and the velvety smoothness of a mascarpone cream. This Nigella Lawson Chocolate Pavlova is an enchanting dessert that promises to tantalize your taste buds and leave you craving for more. Embark on a delightful journey as we unveil the secrets behind crafting this exceptional dessert, exploring each step of the recipe with precision and enthusiasm. From the airy meringue base to the decadent chocolate ganache and the luscious mascarpone cream, every element of this dessert is carefully crafted to create a symphony of flavors and textures. Prepare to be captivated by the intricate details and delightful surprises that await you as you delve into the world of Nigella Lawson's Chocolate Pavlova.
Check out the recipes below so you can choose the best recipe for yourself!
NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA
You can't beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).
Provided by Nigella Lawson.
Categories Banana recipes
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4 and line a baking tray with baking paper. Beat the egg whites until satiny peaks form, then beat in the sugar, a large spoonful at a time, until the meringue is stiff and shiny. Add the cocoa, vinegar and chopped chocolate, then gently fold until the cocoa is thoroughly mixed in. Mound onto a lined baking sheet in a fat circle about 25cm in diameter, smoothing the sides and top. Place in the oven, then immediately reduce the temperature to 150°C/fan130°C/gas 2 and cook for 1-1¼ hours.
- When the meringue is ready it should look crisp around the edges and sides, and be dry on top, but when you prod the centre you should feel the promise of squidginess. Turn off the oven and open the door slightly, then let the chocolate meringue disc cool completely.
- When you're ready to serve, lift onto a large, flat-bottomed plate. Whisk the cream until thick but still soft, pile it on top of the meringue, then scatter over the raspberries. Sprinkle the fruit haphazardly over the top, letting some fall, as they will, on the plate's rim. Sprinkle over the grated chocolate to serve.
Nutrition Facts : Calories 368kcals, Fat 25.2g (15.6g saturated), Protein 3.7g, Carbohydrate 31.3g (31.6g sugar)
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
- Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
- Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
- Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
- Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
- Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
- Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
Tips:
- Make sure the egg whites are at room temperature before you start whisking them. This will help them reach their full potential and create stiff peaks.
- Use a clean bowl and whisk. Any grease or residue can prevent the egg whites from whipping up properly.
- Whisk the egg whites gradually, starting on low speed and increasing it as they start to foam. This will help prevent them from becoming overbeaten.
- Once the egg whites are stiff, add the sugar one tablespoon at a time, whisking constantly. This will help prevent the meringue from becoming grainy.
- Bake the pavlova in a preheated oven. This will help it to rise evenly and prevent it from cracking.
- Let the pavlova cool completely before topping it with whipped cream and fruit. This will help to prevent it from becoming soggy.
Conclusion:
Nigella Lawson's Chocolate Pavlova is a delicious and impressive dessert that is perfect for any occasion. With its crisp meringue shell, rich chocolate filling, and creamy whipped cream topping, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this recipe a try. You won't be disappointed!
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