Chocolate pavlova, poached pears and caramelised walnuts
Description
Pavlova is a dessert of contrasts: a crunchy shell, a soft marshmallow-like centre, and a fresh, generous filling. This chocolate version is my favourite autumn Pavlova: cocoa is added to the meringue for an even more melting centre, while summer fruits give way to poached pears and caramelised walnuts. The combination of chocolate, fragrant pears and crunchy walnuts makes for a dessert that's as refined as it is comforting.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Chocolate meringue
- Preheat the oven to 130°C high/low heat.
- Beat the egg whites until stiff.
- Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition until the texture is glossy and firm.
- Add the cornflour, vinegar and chopped chocolate and fold in gently with a spatula.
2. Shaping and baking
- On a baking tray lined with baking paper, draw a 20 cm circle.
- Spread the meringue inside, forming slightly raised edges.
- Place in the oven and immediately lower the temperature to 100°C.
- Bake for 80 to 100 min (50 min for mini-Pavlovas), without excessive colouration.
- Turn off the oven and allow to cool completely with the door closed.
The chocolate Pavlova is still softer than a classic version - that's normal.
3. Caramelised walnuts
- Melt the sugar over a low heat until the caramel is golden brown.
- Quickly add the walnuts, toss to coat well and pour onto a baking sheet. Leave to cool.
4. Pears and trim
- Drain the pears in syrup or make homemade poached pears.
- Whip the cream with the vanilla sugar until soft peaks form.
- Melt the remaining 25 g of chocolate for decoration.
5. Assembly
- Arrange the whipped cream over the cooled meringue.
- Divide among the pears, add the caramelised walnuts and drizzle with the melted chocolate.
THERMOMIX® METHOD.
