Inn On The Twenty’s Chocolate Strawberry Pavlova

Sweeten your Valentine’s Day with Pastry Chef, Jayne Inouye’s Chocolate Strawberry Pavlova. This stunning combination of textures and flavours includes crisp meringue shells filled with silky chocolate ganache, airy Chantilly cream, and juicy strawberries. Finished with a glossy strawberry coulis, this elegant treat is light yet indulgent, making it the perfect sweet ending to a romantic dinner.

Chocolate Strawberry Pavlova

Serves 12 people

Ingredients for Pavlova:

108 g Egg whites
180 g White sugar
6 g Cornstarch
4 g Vanilla extract
4 g Lemon juice

Ingredients for Chocolate Ganache:

150 g 35% Cream
150 g Chocolate (of your choosing: dark, milk or white)

Ingredients for Chocolate Chantilly

335 g 35% Cream
65 g White sugar
25 g Cocoa powder
5 g Vanilla extract

Ingredients for Strawberry Coulis:

100 g Fresh strawberries
10 g Lemon juice
12 Strawberries for mixing into the finished coulis

Method for Pavlova:

1. Using an electric mixer, whip the egg whites on high speed for about one minute until foamy.
2. Slowly add the sugar, letting it incorporate gradually.
3. Once all the sugar is added, continue whipping on high for 10 minutes until glossy, stiff peaks form.
4. Gently stir in the remaining ingredients until fully combined.
5. Using a 4 oz scoop or ½ cup measure, portion the mixture onto a parchment-lined baking tray.
6. To create a bowl shape, use the back of a spoon to hollow out the center of each pavlova.
7. Bake at 200°F for 75 minutes, then turn off the oven, but leave the pavlovas inside.
8. Keep the oven door closed for 4 hours to allow them to dry completely.
9. Remove and enjoy within 2 days at room temperature, or freeze for up to 3 months.

Method for Chocolate Ganache:

1. Bring the cream to a simmer and pour it over the chocolate.
2. Stir until the chocolate is smooth. 

Method for Chocolate Chantilly:

1. Add all the ingredients into a bowl and whisk using an electric mixer until stiff peaks form. 

Method for Strawberry Coulis:

1. Using a blender, blend the strawberries and lemon juice until smooth.
2. Cut the 12 remaining strawberries into small cubes and toss with a little bit of the strawberry coulis.

Assembling the Pavlova:

1. Place the pavlova on your serving plate.
2. Spoon a layer of rich ganache into the center.
3. Add a generous dollop of chocolate Chantilly, either piped for a refined look or spooned for a rustic touch.
4. Top with macerated strawberries onto the Chantilly.
5. Finish with a drizzle of strawberry coulis for a vibrant finish.

Tip:

1. Top with cocoa nibs for a chocolatey crunch or chocolate curls with a fancy twist as an option.