Three Berry Pavlova with Chocolate Chantilly
For as long as it takes to make, this dessert can disappear just as quickly. Meringue has a texture that is at first crispy, then melts in your mouth like eating a candy cloud. Layered with chocolate and berries, the flavors cover a spectrum of sweet, from the dark to the bright. Like a ballerina dancer who brings the audience through a range of emotions, it’s only appropriate that it would be named after one – Anna Pavlova of Russia, one of the world’s most famous ballerinas from the turn of the 20th century.
Makes 10 servings
1 pint of blackberries
1 pint of raspberries
1 pint of strawberries
1 1/3 cup of superfine vanilla’d sugar, plus 1/4 cup for the chantilly
8 oz. of heavy whipping cream
6 egg whites
2 oz. of local honey
3 tbs. of unsweetened cocoa powder
2 tbs. of Grand Marnier (or more to taste)
3 tsp. of vanilla extract, divided in 2 for the meringue and 1 for the chantilly
2 tsp. of apple cider vinegar
2 tsp. of corn starch
• For the chocolate chantilly:
Sift together the cocoa powder and 1/4 cup of superfine sugar. Pour the whipping cream into a mixing bowl. Add the cocoa/sugar mixture and 1 tsp. of vanilla extract to the cream and with a hand mixer, whisk on low (speed 2) until evenly incorporated. Increase the speed to 4 or 5 to whip the cream into stiff peaks. Cover with plastic wrap and transfer to the refrigerator.
• For the pavlova:
Preheat oven to 200 degrees F. Puts the 6 egg whites to a KitchenAid mixing bowl. Add the remaining vanilla extract and vinegar. With a whisk attachment, beat the eggs on speed 6 until the mix looks thick and glossy. Add 1 cup of the sugar, then sift together the remaining sugar with corn starch (save this last bit of sugar with corn starch to be added a moment later).
Mix the 1 cup of sugar into the eggs until soft peaks form. Reduce the speed to 2 or 3 so that you can add the sugar/corn starch without it poofing. Turn the speed up to the highest, and whip until you achieve firm peaks. You’ve just made a meringue.
Put a Silpat or a large piece of parchment paper on a sheet pan. Fit a piping bag with an open star tip, and fill it with the meringue. Using a 9″ springform as a guide placed on the mat or the paper, pipe a base filling the circle, then remove the springform. Decorate the top however you like: rosettes, ribbons, basketweave, pearls, stars, etc.
Bake for 5 hours. Remove the pavlova from the oven and let cool.
Mix the berries, honey, and Grand Marnier. Fit a piping bag with a round tip and fill it with the chocolate chantilly. Pipe the chantilly onto the pavlova, and spoon the mixed berries atop the chantilly.
If you have any leftover meringue, be creative. Chef Zach added some Renaissance Roaster coffee grounds to these little clouds; bake at 200 degrees F for 3 hours.