Chocolate Pavlova

La Pavlova is a meringue-based cake, crunchy on the outside and creamy on the inside. Luisa, author of Cooking with my Carmela, suggests making it with a chocolate meringue base, filled with mascarpone and chocolate cream. She also adds a touch of coffee and hazelnuts... Can you imagine a better combination?

This is one of the recipes I had pending on my list, but I always left it for one reason or another; but since I have my new toy in the kitchen, my beautiful Kitchen Aid color plata medallón, no meringue stands a chance!

So I got to work on a Chocolate Pavlova. Keep in mind during preparation and assembly that the charm of the pavlova is to achieve a meringue that is crunchy on the outside (you'll see I insist on this during preparation) and creamy on the inside (I suggest making it with mascarpone and chocolate cream), while also finding the crunch we get from the hazelnuts.

You'll see how delicious it is! I assure you you'll be a hit if you make it for a dinner or lunch with friends. It's one of the most indulgent desserts there is; if you like very sweet recipes don't miss making it; it includes a coffee note that goes perfectly. But it's also pretty, so it will even decorate the table for a while while your guests enjoy it.

Robot KitchenAid Artisan and Kitchen Craft marble stand.

Ingredients

Chocolate meringue bases:

• 6 egg whites
• 270gr sugar
• 3 tablespoons cocoa powder
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar

Mascarpone filling:

• 250gr marscarpone
• 2-3 tablespoons sugar
• 500ml whipping cream
• 2 tablespoons espresso coffee

Chocolate cream:

• 70gr chopped chocolate
• 100ml espresso coffee
• 2 1/2 tablespoons cocoa

To decorate:

• 50gr pecans or chopped hazelnuts to decorate.

Preparation

Prepare the chocolate meringue bases:

1. Preheat the oven to 175º. Draw two circles on two pieces of baking paper and turn them over, the diameter should be about 15cm. You will need two baking sheets to place the meringue.
2. With the help of a stand mixer or whisks whip the egg whites to stiff peaks. We have to turn the bowl upside down and make sure it doesn't fall.
3. Add the cocoa powder and cornstarch, sifted. Add the vinegar and mix until you obtain a homogeneous batter.
4. Divide the whipped egg whites into the circles we prepared earlier. It will spread when honerlarlo, so try to make a mound with the meringue so it sinks as little as possible. Put the trays in the oven and bake at 125-130º for a minimum of 1 1/2 hours. The edges should be crunchy and the center soft. Once they are ready, leave them in the turned-off oven with the door open until they cool. We now have the bases ready!

Mascarpone filling:

1. Beat the mascarpone with the sugar.
2. Whip the cream separately
3. Mix both and add the espresso coffee at the end, mixing well until fully incorporated.

Chocolate cream:

1. Mix all the ingredients in a saucepan and heat until it melts, stirring constantly. Remove from the heat and let it cool slightly.

Cake assembly:

1. Carefully, so as not to break the bases, on a cake stand place one base, spread half of the mascarpone cream on top. Sprinkle the chopped hazelnuts on top.
2. Place the other base on top of the first, spread the rest of the mascarpone cream, pour the chocolate cream and scatter the remaining chopped hazelnuts. It should be consumed the same day, but let it chill in the refrigerator for an hour first.

I hope you like it.