Chocolate swirl pavlova with raspberries and creme fraiche

Name: Chocolate swirl pavlova with raspberries and creme fraiche
Cook time: 1 h 30 min
Yield: 8-10
Cuisine: Modern Australian
Ingredients: 120g dark chocolate (55-70% cocoa solids); 6 egg whites, at room temperature; fine sea salt; 360g white sugar; 1 tsp white vinegar; 2 tsp cornflour

Julia Busuttil Nishimura

February 14, 2023

Two-layer chocolate swirl pavlova sandwiched with creme fraiche.Chris Hopkins

Time:1-2 hoursServes:8-10

This meringue has a wonderful texture – slightly chewy on the inside yet light and airy. Other fruits such as strawberries, figs or blackberries are wonderful here, too.

Ingredients

120g dark chocolate (55-70% cocoa solids)
6 egg whites, at room temperature
fine sea salt
360g white sugar
1 tsp white vinegar
2 tsp cornflour

Toppings

300g thickened cream
150g creme fraiche
1 tsp vanilla extract
450g raspberries
Dutch-process cocoa powder, for dusting

Method

Step 1
Preheat the oven to 130C fan-forced (150C conventional). Line two baking trays with baking paper.
Step 2
Chop up the chocolate and place in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Remove from the heat and set aside to cool.
Step 3
Place the egg whites with the pinch of salt in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on a low speed until the whites begin to break up. Increase the speed to medium and continue to whisk until soft peaks form. Slowly add the sugar, one teaspoon at a time. This will take about 10 minutes. Increase the speed to high and beat for two minutes. You should have a stiff and glossy meringue. Turn off the stand mixer and rub a little of the meringue mixture in between your thumb and forefinger. It should feel smooth. If you can still feel sugar granules, continue to whisk until fully dissolved. Add the cornflour and vinegar and mix for a further minute.
Step 4
Drizzle in the cooled melted chocolate, and very carefully fold the chocolate into the meringue mixture, just one or two times, being careful not to overmix and ruin the swirled effect.
Step 5
Spoon half of the mixture onto each of the prepared baking trays and use a palette knife or spatula to form a circle around 21cm in diameter.
Step 6
Reduce the oven to 100C fan-forced (120C conventional) and bake the pavlova for about 50-60 minutes or until the exterior has formed a crust. Turn off the oven, open the door so it is slightly ajar, and leave the pavlova shell to completely cool in the oven.
Step 7
Just before serving, whip the cream and creme fraiche with the vanilla to soft pillowy peaks. Place one pavlova shell on a serving plate or cake stand and top with half of the cream mixture. Scatter with one quarter of the berries. Put the second pavlova shell on top, and cover with the remaining cream mixture. Dust lightly with cocoa powder, top with the remaining raspberries and serve.