Chocolate Pavlova with Raspberries

           I am a biggest fan of Nigella Lawson for more reasons than one..... her cooking style, the way she speaks about food, her recipes and many more. When you look at her, you instantly know that she enjoys food wholeheartedly - in every form, every cuisine and every dish.

          So when I came to know about this lovely event going on in www.Maison Cupcake.com , I was more than excited. Coming to think of it I don't have any cookbooks written by Nigella .... you know why????

          I have recorded most of her cooking episodes ..... but never tried for the fear I will spoil the smooth serenity which she has created.....

          When browsing through her website, "Oh my god"....!!!!!  I had to choice one or two recipes which proved even more difficult than actually cooking it.

          After great deliberation, I choose "Chocolate Pavlova with Raspberries". The first reason, I had not tried pavlova ever before- making or tasting it. Second thing, I found the combination to be a lovely one. The third reason, I had recorded the episode of Nigella making this recipe [I had a thorough visual revision of she making the recipe a 4-5 times...he!he!he!]

          I was so nervous about the outcome - the look and the taste. When I actually tasted it .... it was indeed wonderful ..... The layers provide such a beautiful contrast of tastes and textures.......

          For the original recipe, please visit : www.Nigella.com . I didn't change much of the original recipe, all I did was
a.reduced the amount of sugar by 60 gms [the original recipe calls for 300gms].
b.used chocolate drops instead of chopping a bar [tip by Nigella herself].
c.used sherry vinegar instead of balsamic vinegar.

Egg whites [medium eggs]: 6.
Caster sugar: 240 gms.
Sherry vinegar: 1 tsp.
Cocoa powder: 3 tbsp.
Dark chocolate drops: 50 gms.

1.Preheat oven to 180 degrees/gas mark 4. Line a baking sheet with parchment paper. Draw a circle approximately 23cms in diameter.
2.Beat the 6 egg whites until you have a shiny peaks forming [5-7 mins].
3.Add the sugar - 1tbsp at a time and beat well.

4.When all the sugar has been added, the mix would be stiff and shiny.
5.Add the chocolate drops and vinegar. Sieve the cocoa powder onto the egg white mix.
6.Fold everything together gently until all the ingredients are well mixed.
7.Scoop the mix onto the sheet and smooth out the top and sides. The circle should be around 23-24 cms.

8.Place this in the middle rack and immediately bring down the temperature of the oven to 150 degrees/ gas mark 2.
9.Bake for 1 hr and 15 minutes. Switch off the oven and leave the oven door open slightly.
 10.Cool completely.

For the topping:
Double cream: 500ml.
Raspberries: 400 - 450 gms.
Dark chocolate drops: 1-2 tbsp.

1.Whip the cream until you have the whipped cream consistency.
2.Whiz the chocolate drops in a mixer grinder ..... yes I whizzed them just for 5-6 secs to get a sandy grainy form.

When serving:
Scoop the whipped cream on top of the pavlova. Tumble the raspberries on top of the whipped cream and sprinkle with the chocolate rubble.

Serve immediately......

Note: To get a circle of 23 cms use the base of a 23 cms cake pan to draw the circle on the underside of the paper and scoop the pavlova on the other side of the paper [another tip by Nigella]

Sending to "Forever Nigella- Seduced by Chocolate" event by Sarah of Maisoncupcake.com

Entry for "Best Western Dessert" by Priya Mahadevan on Priyas now serving.blogspot.com

Enjoy......

Scribbled by Reva.