This recipe has been sitting in draft for a long time. Because of all those things it might resemble when you look at the photo But not everything in life is beautiful, and just because something doesn’t look beautiful, it doesn’t mean that it’s not good. And these pavlovas are sooo good. Maybe even better than their original packed with fruits. You need to trust me on that
Mini Pavlovas with Chocolate Mousse
2 egg whites
120 g powdered sugar
30 g ground toasted almonds
1/2 teaspoon cornstarch
1/2 teaspoon white vinegar
Chocolate Mousse and Decoration
250 g dark chocolate
about 50 ml prepared coffee (espresso or strong filter or instant)
20 g granulated sugar
125 g whipped heavy cream
Melt chocolate with hot coffee in a double boiler, add egg yolks, stir well and let cool. Beat the egg whites with a pinch of salt and then gradually, stirring continuously, add sugar. Fold the beaten egg whites into the melted chocolate and then stir in whipped cream. Transfer into the fridge for at least 6 hours.
Line baking tray with baking paper and draw 4 circles 12 cm in diameter. Spread a thin layer of butter on each circle and dust with flour.
To prepare the meringues beat the egg whites with a little salt and continue to mix until it’s thick. Carefully fold in the corn starch, vinegar and ground almonds. Distribute evenly on top of the circles that you drew on baking paper. Don’t worry how it looks like, you’ll put chocolate mousse on top. Bake in a preheated oven on 210°F/100°C for about 2 hours. If you notice that it’s done before that time, remove from the oven. Let cool.
Put some mousse on top of each meringue and serve sprinkled with sliced almonds and powdered sugar.
The recipe if from Sale & Pepe magazine, Serbian issue, March 2012.