Pavlovian Response...

The other day, we went to a BBQ with Peta's "Mommy Group". We had some nice grilled tri-tip, portobello mushrooms, sausages and asparagus along with some tasty summer salads. We brought the cucumber and poppy seed salad that we've adopted from the Ottolenghi cookbook, the virtues of which we have extolled on many of our posts. Peta made her Chocolate and Raspberry Pavlova, a traditional Aussie/Kiwi meringue-based dessert named after the Russian ballet dancer Anna Pavlova. From Wiki: "The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the more probable source."

Sorry Peta! Jim thought the name was from his Pavlovian (drool) response whenever Peta mentions it. Wrong again, Jim!

Chocolate and Raspberry Pavlova
6 egg whites
300g caster sugar (you can just buzz plain sugar in a spice mill or Cuisinart)
3 T cocoa powder
1 t balsamic or red wine vinegar
50 g dark chocolate, finely chopped & extra for topping
500 mL double cream topping (whipped cream works fine)

Preheat oven to 180C/356F and line a baking tray with parchment/baking paper. Beat the egg whites until satiny peaks form. Beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar and chopped chocolate. Gently fold everything until cocoa is thoroughly mixed in. Mound onto the baking tray at ~23cm diameter. Place in the oven then immediately turn the temperature down to 150C/302F and cook for 1 - 1 1/4 hours. The meringue should be crisp around the edges and sides but feel spongy when prodded. Turn the oven off, open the oven door and let it cool. Don't worry about a collapse. It will all be covered over in the next phase!

When cool, top with the cream and fruit and chocolate and serve. Slice, eat and enjoy.

Jim and Peta