PAVLOVA:
300g egg whites (approx. 10 eggs)
A pinch of salt
600g caster sugar
1 tsp white vinegar
1⁄2 tsp cream of tartar
1⁄2 tsp NOMU Vanilla Extract
2 tbsp NOMU Cocoa, sifted
TO SERVE:
500ml cream
5 pumps NOMU Vanilla Paste
GANACHE:
120g NOMU Decadent Hot Chocolate melted into 60ml cream
Preheat the oven to 140°C and line a tray with baking paper. Use a plate or tart tin base to draw a 23cm circle in the centre of the baking paper. (Note, the mixture will spread slightly during cooking so draw the circle 2cm smaller than your final desired size.)
Whisk the egg whites to the stiff peak stage using an electric mixer. Slowly add a pinch of salt and sugar, a tablespoon at a time, to the egg whites and whisk until a fluffy, thick meringue has formed. Add the vinegar and cream of tartar and whisk briefly once more to incorporate. Finally, add the sifted cocoa powder and fold the mixture very carefully just a few times until the mixture is roughly marbled with the cocoa.
Use a little bit of the meringue mixture to glue down the corners of the baking paper onto your baking tray. Transfer a quarter of the mixture onto the prepared baking sheet and spread it into a thin layer to cover the circle. Using a large serving spoon, place big dollops of the mixture around the edge of the base circle to form a wreath.
Bake for 11⁄2 hours, then turn the oven off and leave the pavlova to cool in the oven completely until ready for use.
Beat the cream and the vanilla paste until soft peaks form. Spoon the cream into the middle of the pavlova. Drizzle the ganache on top and swirl using a skewer. Delicious as is or topped with berries, figs or hazelnut praline.
PAVLOVA:
300g egg whites (approx. 10 eggs)
A pinch of salt
600g caster sugar
1 tsp white vinegar
1⁄2 tsp cream of tartar
1⁄2 tsp NOMU Vanilla Extract
2 tbsp NOMU Cocoa, sifted
TO SERVE:
500ml cream
5 pumps NOMU Vanilla Paste
GANACHE:
120g NOMU Decadent Hot Chocolate melted into 60ml cream
Preheat the oven to 140°C and line a tray with baking paper. Use a plate or tart tin base to draw a 23cm circle in the centre of the baking paper. (Note, the mixture will spread slightly during cooking so draw the circle 2cm smaller than your final desired size.)
Whisk the egg whites to the stiff peak stage using an electric mixer. Slowly add a pinch of salt and sugar, a tablespoon at a time, to the egg whites and whisk until a fluffy, thick meringue has formed. Add the vinegar and cream of tartar and whisk briefly once more to incorporate. Finally, add the sifted cocoa powder and fold the mixture very carefully just a few times until the mixture is roughly marbled with the cocoa.
Use a little bit of the meringue mixture to glue down the corners of the baking paper onto your baking tray. Transfer a quarter of the mixture onto the prepared baking sheet and spread it into a thin layer to cover the circle. Using a large serving spoon, place big dollops of the mixture around the edge of the base circle to form a wreath.
Bake for 11⁄2 hours, then turn the oven off and leave the pavlova to cool in the oven completely until ready for use.
Beat the cream and the vanilla paste until soft peaks form. Spoon the cream into the middle of the pavlova. Drizzle the ganache on top and swirl using a skewer. Delicious as is or topped with berries, figs or hazelnut praline.
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Cape Town, South Africa
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