Pavlova with caramelized nuts and cocoa

Pavlova with caramelized nuts and cocoa

If you are looking for a refined, easy-to-make, and impressive dessert, Pavlova with caramelized nuts and cocoa is the perfect choice. This meringue cake, with a light and airy texture, is topped with a decadent cream and caramelized nuts, creating a combination of flavors and textures that will delight your taste buds. The origins of Pavlova are shrouded in mystery, but one thing is certain: this dessert has become a favorite worldwide, often served on special occasions.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8

Ingredients:

For the base:
- 144 g egg whites (about 4-5 eggs)
- 300 g brown powdered sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch
- 3 tablespoons cocoa powder
- 20 g dark chocolate, grated
- a pinch of salt

For the caramelized nut core:
- 100 g sugar
- 50 ml water
- 100 g walnut kernels
- 50 g walnut halves

For the cream:
- 400 g heavy cream
- 2 teaspoons powdered sugar
- 100 g caramelized nuts

Preparation:

1. Preheat the oven: Start by preheating the oven to 140 degrees Celsius. It is essential to ensure the temperature is correct to achieve perfect meringue.

2. Prepare the meringue: In a large bowl, add the egg whites and a pinch of salt. Beat them with a mixer on medium speed until frothy. It is important to ensure the bowl is clean and dry; otherwise, the egg whites will not whip well.

3. Incorporate the sugar: Once the egg whites are frothy, begin adding the powdered sugar, one tablespoon at a time. Continue mixing until the sugar is completely dissolved and the mixture becomes glossy and firm. A useful trick is to check if the sugar has dissolved completely by rubbing a bit of the mixture between your fingers.

4. Add the vinegar: Once the meringue is well beaten, add the vinegar and mix for a few seconds to incorporate it. The vinegar helps stabilize the meringue, giving it a firmer texture.

5. Incorporate cocoa and chocolate: Mix the cornstarch with the cocoa powder and add them to the mixture using a spatula, with gentle movements to avoid losing air from the meringue. Finally, add the grated chocolate.

6. Form the base: On a baking sheet lined with parchment paper, place half of the mixture in a circle with a diameter of 20 cm. It is important to make a uniform circle, and a trick is to draw a circle on the parchment paper before adding the meringue. Place the rest of the mixture in a piping bag and form a high border around the meringue circle.

7. Bake the meringue: Reduce the oven temperature to 120 degrees Celsius and place the baking sheet in the oven for one hour. After the time has expired, turn off the oven and let the baking sheet cool inside the oven with the door slightly open for another hour. This step is essential to achieve a crispy crust and a soft interior.

Preparing the caramelized nut core:

8. Prepare the caramel: In a saucepan, place water and sugar over medium heat, stirring occasionally. The caramel is ready when it turns golden and has a thicker consistency. Do not leave it unattended, as it can burn quickly.

9. Caramelize the nuts: Add the walnut halves to the caramel, mixing well to coat them. Remove them onto parchment paper to cool. Once cooled, crush or chop the caramelized nuts into smaller pieces.

Preparing the cream:

10. Whip the cream: In a clean bowl, whip the heavy cream with the powdered sugar until fluffy and voluminous. You can use an electric mixer or a whisk, depending on your preference.

11. Incorporate the caramelized nuts: Add the chopped caramelized nuts to the whipped cream and gently mix with a spatula.

Assembling the Pavlova:

12. Assemble the dessert: On the meringue base, first add the cream with the caramelized nuts, spreading it evenly. Then, on top, add the remaining whipped cream, creating a rustic yet delicious appearance. Finally, decorate with the caramelized walnut halves for an elegant look.

Serving and variations

Pavlova with caramelized nuts and cocoa is best enjoyed fresh. You can serve it alongside a scoop of vanilla ice cream or a caramel sauce for an explosion of flavors. You can also experiment by replacing the nuts with hazelnuts or almonds, depending on your preferences.

Nutritional benefits

This recipe is not only a sweet delight but also brings nutritional benefits thanks to the nuts, which are rich in omega-3 fatty acids, antioxidants, and vitamins. The meringue is low in calories, and the heavy cream, despite its fat content, offers a moderate caloric intake, making this Pavlova a delicious choice for special occasions.

Why choose this recipe?

This Pavlova with caramelized nuts and cocoa is not just a dessert; it is a culinary experience. It is perfect for impressing guests at a sophisticated dinner or celebrating a special occasion. Its preparation is simple, and the result is truly spectacular.

Frequently asked questions:

1. Can I use regular sugar instead of brown powdered sugar?
Yes, but brown powdered sugar adds a deeper flavor and a finer texture to the meringue.

2. How can I store Pavlova?
It is recommended to consume it fresh. You can store the unassembled meringue in an airtight container for a few days, but the cream is best made just before serving.

3. Can I add other fruits to the cream?
Sure! Fresh fruits like strawberries or raspberries pair perfectly with Pavlova.

Now that you have all the necessary information, all that’s left is to get cooking! This Pavlova with caramelized nuts and cocoa is ready to delight everyone’s taste buds. Enjoy!