Christmas at our place usually concludes with a pavlova, of some variety! Nothing beats a pav! I mean seriously, after a huge lunch or dinner and it is generally hot, the last thing we feel like at our place is something heavy for dessert! Something light, something flavourful .... something YUM basically!
This nutty chocolate pav fits the bill! Not only does it deliver on flavour, it is easy and it is a show stopper!
I made this recipe and the pavlova tree design for the Christmas Issue of My Little Jedi, see the link to the magazine here. Below you will see 3 different versions of the same recipe: the pavlova tree, the pavlova in a jar and the 3 tiered pavlova. You can also make mini individual pavlovas for cocktails.
First up is the Pavolva Tree. Below are some photos of the pavlova tree assembly and just how easy it is to make (maybe 2 minutes it took!).
All photos are courtesy of Sweet Style.
Version 2 of this pavlova, is the pav in the jar. This is great as take home gifts or a nice little homemade Christmas gift. Do the same assembly as the tree, just ensure that when you make your rounds of pavlova shells, that you make them small enough to fit inside the jar.
Secure the jar with a nice tag and bingo, pav in a jar! Why not even give your gifts the recipe as a bonus!
Try and make these as close to giving as possible and leave refrigerated!
The thrid version is the tiered pavlova. I decided to make a 3 tiered version of this same recipe for a Christmas lunch. It was a hit! So yummy and a put the oven temperature up a little higher (+20oC) and the meringue was a little chewier and it was sooooo yummy!
There you are - same recipe, three different ways! I can already think of even more ways!!
Nutty Chocolate Pavlova Tree Recipe
6 egg whites (room temperature)
330 gms caster sugar
1 tbs cornflour
1 tsp balsamic vinegar
25gms cocoa powder
6 Ferrero chocolates, crushed
600mls thickened cream
1 vanilla bean, scraped
1/3 cup icing sugar
Pistacchio nuts, hulled and crushed
Punnet of blueberries
1. Preheat oven to 140°C. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Gradually add in the caster sugar. Continue beating until meringue is thick and glossy, about 5-7 minutes. Sift cocoa powder into meringue and fold in the crushed ferrero chocolates.
3. If making the pavlova tree, spoon the meringue mixture into rounds on your baking paper using different size circles. This will achieve the Christmas tree cone shape. Make as many rounds as you like and make the tree as high or wide as you like.
4. Put the trays in the oven and immediately lower the temperature to 120°C. Depending on the size of your shells the cooking time will take between 1 and 1½ hours. Keep checking. The shells will be ready when the surfaces are hard. Turn the oven off and leave the door ajar until the oven is cooled.
5. To make chantilly cream, beat thickened cream together with the scraped vanilla bean and icing sugar until stiff peaks are achieved.
6. To assemble, get your favourite cake stand or plate and place a small blob of cream on the stand and start layering the pavlova shells, with the larger circles on the bottom and work your way up. In between each layer, pipe the chantilly cream with sprinkle with the pistachio nuts and blueberries. Top the tree with a swirl of cream and a luscious blueberry.
7. Serve and enjoy!
** To make the pavlova in the jar, make the circles small enough to fit inside the jar.
*** To make the tiered pavlova, make the tiers the desired sizes. To achieve the tiered look, make 3 different size circles.
Recipe by Blissfully Sweet
Jars, Printables and cake stand Sweet Style
Photography Sweet Style