Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 4 Egg whites
- 1/2 tsp. Cream of Tartar
- 1 cup Vanilla Sugar
- 4 tbsps. Cocoa
- 2 tsps. Corn Starch – split in half
- 2 ounces – Bittersweet Chocolate – chopped into very small pieces
- 2 tsps. Vanilla extract – split in half
- 1/2 cup Chef Crusco’s Chocolate Ganache
- 2 Containers fresh Strawberries – hulled, cleaned and cut into quarters
- 1 Container for the Strawberry Coulis and 1 for Garnish
- 2-3 tbsps. Lemon Juice
- 6 tbsps. Powdered Sugar – split in half
- 1 cup Heavy Cream
- Fresh mint – for garnish
Directions
- Preheat the oven to 275°F. Line a sheet pan with parchment paper and draw 3-4 inch circles underneath as a guide (you can make bigger but these will be small individual sized portions).
- Place egg whites and cream of tartar into the bowl of a standing mixer. Using the whisk attachment, beat on med speed until soft peaks form. With the mixer still running, add the Vanilla Sugar a little bit at a time (roughly 3-4 tbsps. every 30 seconds) so it can thoroughly dissolve.
- Once all the sugar has been added, increase to med-high speed and beat until the meringue is glossy and holds stiff peaks.
- Sift cocoa powder & half the cornstarch together. Add to the bowl along with the chopped chocolate & half the vanilla. Gently fold everything together with a spatula until thoroughly combined.
- Spoon the mixture into a piping bag with a fluted tip and squeeze onto the prepared sheet pan using the circle as a guide. Create a shallow indent on top only. Place the pavlova into the oven and reduce the temperature to 250°F. Bake for one hour without opening the oven door.
- Turn off the oven and leave the pavlova inside to cool completely (3-4 hours minimum but best is always overnight).
- Make the Chocolate Ganache, keep warm and set aside. Make the Strawberry Coulis sauce by placing one of the strawberry containers into a blender with lemon juice, the last half of corn starch & half the powdered sugar. Run 1-2 minutes or until fully blended. Place into a container with a lid and refrigerate.
- Cut the other container of strawberries into quarters and fold in 4-5 tbsps. of the Strawberry Coulis sauce. Mix until thoroughly blended. Cover with saran wrap and refrigerate until ready to plate.
- Make the Whip Cream by placing the cream into a standing mixer. Whip on med spead until soft peaks form. Add the other halves of vanilla extract and powdered sugar and whip on high speed until stiff peaks start to form. Set aside for garnish.
- To serve, place one pavlova onto a plate. Drizzle 2-3 tbsps. of warm chocolate ganache on top and on the edges. Spoon the whipped cream over the pavlova. Spoon the strawberries and coulis sauce over the top. Garnish with fresh mint. Enjoy!
