Larissa’s Almond Chocolate Raspberry Pavlova
180g Alison’s Pantry Ground Almonds
8 egg whites
500g caster sugar
1 tsp vanilla
1 tsp vinegar
1 tsp corn flour
4x springform 20cm tins or baking paper lined trays plus a pen to draw a 20cm circle
- Preheat the oven to 150°C
- Line 2 trays with non-stick baking parchment or grease and line 4x 20cm spring form cake tins if possible
- Whisk the egg whites until stiff. Add the sugar, a teaspoonful at time, whisking well between each addition
- Whisk until the mixture is very stiff, stands in peaks, and all the sugar has been added
- Whisk in the vanilla extract and vinegar mixed with corn flour, then fold in the prepared nuts
- Divide the mixture for four rounds on baking paper (or cake tins) and smooth surface with a palette knife or spatula
- Bake for 40 minutes. Cool completely in the oven
Berry Curd Ingredients
250g raspberries, thawed and strained (to get juice)
1 Tbsp cornflour
½ cup white sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest
4 large egg yolks
¼ tsp salt
- In a medium saucepan, off heat, whisk together sugar and eggs yolks, a third of a cup of raspberry juice with corn flour whisked into it and salt.
- Add lemon juice and zest to taste, making sure not to overpower the flavour of raspberry.
- Place pan over medium-high heat. Cook, whisk constantly until mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes. Do not boil.
- Remove pan from heat while continuing to whisk.
- Add butter and mix in until it is completely combined.
- Add the remaining raspberry juice to curd and whisk in until you reach a desired consistency. Remember it’ll thicken as it cools. Cool with plastic wrap pressed onto the surface.
Chocolate Cream Ingredients
2 cups cream
¼ cup cocoa powder
½ cup icing sugar
- Add the cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form.
Tempered Chocolate Decoration Ingredients
400g dark chocolate
1 cup of raspberries (fresh or frozen)
- Roughly chop 300g chocolate using a serrated knife.
- Finely chop the remaining quarter (100g) or process it with the blade knife attachment of a food processor.
- Place the roughly chopped chocolate in a bowl. Half fill a saucepan with hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan.
- Slowly heat the water, ensuring it does not boil. Alternatively, use a microwave oven if you wish, but in ‘defrost’ position or at 500W maximum. Stir regularly using a flexible spatula so that the chocolate melts smoothly.
- Check the temperature with a thermometer. When it reaches 55°C-58°C for bittersweet/dark, or 45°C-50°C for milk or white, remove the chocolate from the bain-marie.
- Set aside one third of the melted chocolate in a bowl, in a warm place.
- Add the remaining finely chopped quarter (100g) of the chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. Bittersweet/dark chocolate should reach a temperature of 28°C-29°C; milk chocolate should reach 27°C-28°C; and white or coloured chocolate should reach 26°C-27°C.
- Then add the melted chocolate that you have set aside to increase the temperature. Bittersweet/dark chocolate should reach a temperature of 31°C-32°C; milk chocolate should reach 29°C-30°C; and white or coloured chocolate should reach 28°C-29°C. Stir until the right temperature is reached.
- Make flakes by pouring chocolate onto bench and then scraping once it is firm but not fully hard.
- Starting with a pavlova, layer the pavlova, raspberry curd and chocolate cream.
- Decorate with tempered chocolate flakes and raspberries.