Chocolate pavlova with winter fruit

Name: Chocolate pavlova with winter fruit
Total time: 150 min
Yield: 12 servings
Ingredients: 56.7 g dark chocolate; 0.25 tsps tapioca flour; 2 Tbsps dutch process cocoa powder; 4 large egg whites; 474 g fresh fruit; 200 g sugar; 476 ml cream; 1 tsp vanilla bean paste; 1 tsp vanilla extract; 1 tsp vinegar

Indulge in a decadent Chocolate Pavlova with Winter Fruit, a gluten-free and lacto-ovo vegetarian dessert that is perfect for the winter season. This recipe offers a delightful combination of rich chocolate and seasonal fruits. It covers 4% of your daily requirements of vitamins and minerals.

Ingredients

dark chocolate

56.7 g

tapioca flour

0.25 tsps

dutch process cocoa powder

2 Tbsps

egg whites

4 large

fresh fruit

474 g

sugar

200 g

cream

476 ml

vanilla bean paste

1 tsp

vanilla extract

1 tsp

vinegar

1 tsp

Method

To make the chocolate meringue: Preheat the oven to 225F convection or 250F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites.
Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge.

Nutrition:

283 kcal

Carbs

32 g

Fat

16 g

Protein

3 g

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