I’m a big pavlova fan. I never used to be, but as I’ve got older, I seem to have become more and more accustomed to sweet, fluffy, crunchy meringue goodness.
As much as I (now) enjoy eating a good ol’ pav, I also love making them. They make such a wonderful pudding to serve to guests because you can make all the elements in advance and then simply pile the toppings on top when it’s time to serve. It makes for a much more relaxing dinner party when you know that pudding is sitting in the kitchen ready and waiting to be beautified!
Even though I love all pavlovas, the flavour combo that I’m sharing with you today is an absolute dream: a dark chocolatey, chewy and delicious pavlova, topped with soft creamy whipped coconut infused with tangy matcha, topped with bursts of freshness from the raspberries. Absolute heaven.
The chocolate pavlova itself is, I’m sure, originally a Nigella recipe, but one that comes to feel like your own when you make it so often. In spite of this, I cannot claim credit. That being said, I do think Nigella would most definitely approve of the addition of my whipped coconut matcha cream and an abundance of cascading berries.
As always with my recipes, play around with your favourite toppings to make something truly your own!
- 6 large egg whites
- 300 grams caster sugar
- 3 tablespoons cocoa powder (sieved)
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 50 grams dark chocolate (finely chopped)
- 1 can full fat coconut milk, chilled
- ⅓ cup icing sugar
- 1 tsp matcha powder
- Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.
- Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate.
- Gently fold everything until the cocoa is thoroughly mixed in.
- Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about one to one and a quarter hours.
- When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
- When you're ready to serve, invert on to a big, flat-bottomed plate.
- Make the matcha whipped coconut cream. Scoop out hardened cream, leaving any liquid at the bottom of the can. Discard liquid, or chill and use later for smoothies, coffee, etc and whip until smooth. Add icing sugar and matcha powder. Continue to mix until incorporated. Keep chilled until ready to use.
- Pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate over the top for a final flourish