How could you possibly go wrong with fruit, chocolate, and meringue? Pineapple, dark chocolate and granadilla Pavlova is a divine dessert that has every flavour you could want. Sweet, rich, with just enough fruity tartness. Don’t worry if your meringue cracks – it happens. Simply use the filling to disguise any major cracks.
Pineapple, dark chocolate and granadilla Pavlova
- 60g dark chocolate
- 3 egg whites
- 170g castor sugar
- 10ml (2 tsp) cornflour
- 10ml (2 tsp) red wine vinegar
- 125ml (½ cup) cream
- 45ml (3 tbsp) castor sugar
- 125ml (½ cup) Greek yoghurt
- seeds from ½ vanilla pod
- ½ pineapple, diced
- 2 granadillas
- chocolate shards
- fresh mint
For the meringue, preheat the oven to 160°C. Line a large, shallow baking tray with baking paper.
Melt the chocolate over a double boiler. Allow it to cool while you make the meringue.
Beat the egg whites with an electric whisk until soft peaks form. Add the castor sugar in 3 batches while continuously whisking, ensuring that the sugar is properly incorporated. Whisk until stiff peaks form and the mixture becomes smooth and glossy.
Combine the cornflour and vinegar and whisk this into the egg and sugar mixture for 20 seconds.
Fold in the melted chocolate and spoon the meringue onto the lined tray. Make it slightly smaller than the size of a standard dinner plate. Bake for 40 minutes, turn the oven off and allow the meringue to cool down in the oven for an hour.
For the filling, use an electric whisk to whip the cream until soft peaks form. Add the sugar in 3 batches while continuously whisking until stiff. Lightly whisk in the yoghurt and vanilla seeds until smooth. Spoon the mixture onto the cooled meringue and scatter diced pineapple on top. Add the juice and seeds from the granadilla, garnish with chocolate shavings and fresh mint, and serve immediately.
Cook's tip: Trace a dinner plate on baking paper, turn the paper over and use this to line the tray. When shaping the meringue,simply keep it inside the lines.