Chocolate Pavlova with poached pears and walnut brittle

Delicious!

Ingredients:

Preparation:

Whisk the egg whites just until they form stiff peaks.

Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of minutes until the mixture is really thick and glossy and looks a little like shaving foam.

Chop the chocolate as finely as you can.

The cornflour is essential to the Pavlova as it strengthens the egg whites and makes them more stable.

I promise the Pavlova will not taste like vinegar, but it is essential for the Pavlova, as otherwise you will not get that gooey center that is its characteristic.

Carefully stir in the cornflour, vinegar and chocolate with a large spoon, just until incorporated.

Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 20cm circle on the paper. You could So use a tart circle as guidance. Spoon over the meringue mixture, building up the sides a little, ready to keep the filling in.

For pavlova, preheat the oven (top - bottom heat) to 130 °C and reduce the temperature to 100 °C after placing in the oven.
Mini pavlovas stay in the oven for about 50 minutes, a large pavlova 80 to 100 minutes. A perfect pavlova is nice and crispy on the outside, has a fluffy centre and is only very lightly browned.
Very important: do not open the oven door after the baking time has elapsed so that the pavlova does not collapse or crack.
Instead, turn off the oven and leave the pavlova to cool completely with the oven door closed.
If you want to cool the pavlova more quickly, place a wooden spoon in the oven door.

The chocolate Pavlova will not be as stiff as the normal Pavlova. That is normal.


Melt the sugar gently in a frying pan until it is light brown, than quickly add the waltnuts to it and stir until they are all glazed. Spoon onto a backing sheet and let it cool

When ready to serve, whip the whipping cream in a big bowl until soft peaks form and stir the vanilla bean paste gently into it.

Get your poached pears ready (either use the tinned ones or make them fresh).

Melt the rest of chocolate and get ready to assemble

Take the chocolate Meringue, place the whipping cream on top and gently place the pears on it. Add the walnut brittle and drizzle the melted chocolate over it.

Enjoy your meal!