Passover Chocolate Pavlova with Lemon Mousse
Over a year ago
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Ingredients
- 4 large egg whites, room temperature
- 55g dark brown soft sugar
- 170g caster sugar
- 0.5 tsp. salt
- 0.5 tsp. vanilla extract
- 2 tbsp. cocoa powder
- 1 packet lemon mousse
- 284 ml double cream , whipped to soft peaks
- 1 lemon, juice and zest
- 2 egg whites
- 60g caster sugar
- 1 box Dark Chocolate Curls
Accompaniment
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Description
The slight tartness of the lemon mousse blends well with the crunchy sweetness of the chocolate pavolva.
Method
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1
1. Pre-heat the oven to 300C/ 150 F.
2. Line a large tray with non-stick baking parchment paper.
3. Draw a 22 cm / 8” circle on the paper and then turn it over.
4. Whisk the egg whites with a pinch of salt. Gradually add the sugars, a tablespoon at a time. Add vanilla extract and continue to whisk until the mixture is very stiff.
5. Sift cocoa powder over the meringue and fold until in to the mixture.
6. Spread the meringue with a large spoon or use a piping bag over the circle template. Form a shallow well in the centre.
7. Bake for 1 hour or until dry. Leave to cool in the oven ~ preferably overnight.
8. For the lemon mousse, whisk the cream and lemon zest together until the mixture starts to thicken.
9. Add the lemon juice and whisk briefly again ~ don’t let the mixture get too stiff as it will be difficult to fold in the egg whites.
10. Whisk the egg whites until they form soft peaks. Add the sugar a tablespoon at a time. Fold into the lemon mixture. Chill for 20 minutes.
11. Spoon the mousse evenly into the centre of the meringue.
To serve the stylish way: Garnish with chocolate curls or grated chocolate.
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