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Being a ‘National Dessert’ there are lots of pav recipes out there. I’m sharing this one in particular because I’ve never had a failure with it! I put this down to the addition of vinegar, which also achieves that great gooey-ness in the middle that I love!
This recipe is also special to me because it was taught to me by my aunty Kerry, who is a super nurturing woman. Whenever I make it and see other people enjoying it, I find it so comforting and a lovely reminder of her! It’s the ultimate comfort food – a cosy, homely, dish of love.
Lastly, these small pavs really take no time at all and you can prepare them ahead of time. so they’re virtually ready-to-go when your guests are and making them won’t drag you away from your company for long!
Ingredients (serves 4)
6 large egg whites
300g caster sugar
3 Tbsp cocoa powder, sieved
1 tsp balsamic vinegar
50 grams chopped dark chocolate
For the topping
500ml double cream
1 punnet of strawberries
1 punnet of blueberries
Grated chocolate for garnish
Method
Preheat the oven to 180°C. Line a baking tray with baking paper and use a glass to draw circles to guide the size of your meringues.
Beat the egg whites until peaks form. Beat in the sugar, one tablespoon at a time, until the meringue is stiff and shiny. If in doubt – keep beating!!
Sprinkle in cocoa and fold in. Add the vinegar and the chopped chocolate, and gently fold in.
Pop the tray in the oven and turn the temperature down to 150°C cook for 15 to 20 minutes. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you poke the centre, it should feel squishy.
Turn off the oven and open the door slightly, and let the chocolate meringues cool completely.
To serve, create your pav stacks: pop one on a plate, top with double cream then another meringue on top. Finish with another dollop of cream, fresh berries, and a sprinkle of grated chocolate on top!
