Frozen Spiced Chocolate Pavlova for Christmas

Hi Everyone,

With temperatures dropping and an increasing number of grey days, food begins to play an ever increasing role on our lives.

This multi layered frozen spiced pavlova is the perfect “make ahead” desert for the festive season. For a little extra fun leave the final decorating bit until your guests arrive. Let them join in on the fun. That’s how this desert got it’s topping. Lots of laughs and disputes about when enough is enough!

Honest feedback from last night’s guests was that it tastes better than it looks!

Keep reading for the multi layered frozen spiced pavlova recipe…

 

Frozen Spiced Chocolate Pavlova for Christmas

Preheat oven 150°C

Ingredients:

• 6 egg whites
• 1 & 1/2 cups sugar1 & 1/2 tsp white vinegar
• 2tsp cornflour
• 1 tsp cinnamon
• 300ml cream
• topping of choice

Chocolate Semifreddo

• 6 egg yolks
• 70g sugar
• 50ml brandy
• 300g cream
• 150g sour cream
• 200g milk chocolate (melted)
• 200g dark chocolate (melted)

Recipe:

1. Trace 2 x18cm circles on baking paper.
2. Whisk egg whites and pinch of salt to soft peaks. Then with motor running, slowly add the sugar and whisk until form and glossy. Whisk in vinegar, then fold in cornflour ad cinnamon.
3. Spread 1/3 of the meringue over one circle and the remaining meringue over the other circle. Place in oven, reduce heat to 120° and bake for 1 & 1/2 hours. leave in oven with door closed until cool.
4. For semifreddo, whisk egg yolks, sugar and brandy in a heatproof bowl over a pan of gently simmering water until mixture is thick and pale (6-7 minutes). Then take off heat and keep whisking for another 4-5 minutes until the mixture reaches room temperature.
5. In a separate bowl whisk the creams to soft peaks. Fold the melted chocolates into the egg mixture and then add the whipped cream.
6. Place a flat meringue in a 22cm  cake tin lined with baking paper. Spread semifreddo on top. Cover with clear foil and freeze overnight.
7. Whisk cream to soft peaks, take semifreddo out of freezer. Run a hot knife around the edge of the tin and then remove from tin anyplace on serving plate. Place the remaining meringue on top, then cover with cream.
8. Decorate with whatever looks like fun in your kitchen. I used gold powder, mint flavoured Lindt chocolate balls cut in half, dolly sweets and Christmas cookies.

ENJOY!

 

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Wishing you all a yummy experience!

nb: recipe inspired from “your home and garden” magazine

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