Or perhaps Tiralova…
We had some very lovely friends over for lunch on Easter Sunday and what better to make for dessert than an egg based one?
I came up with this recipe fusion thanks to Cake Patterns (will blog about that soon!) and a shedload of egg whites in my freezer. I can’t actually remember what I have been using all the egg yolks for though….
1 tbs cocoa powder (plus extra to sprinkle)
1 tsp cornflour
1 tsp cream of tartar
1 tsp mixed spice
100 dark chocolate (very finely chopped)
440g caster sugar
1 tsp white vinegar
600ml whipping cream (substitute mascarpone for some of the cream for a more authentic Italian taste)
Kahlua (don’t be shy)
1/2 tbsp Instant coffee (the finer the better, usually the really cheap brands are more powdery)
1 tsp vanilla extract
Preheat oven to 180 degrees. Line 3 baking trays with baking paper and draw an 18cm circle on each sheet.
Sift cocoa, cornflour, cream of tartar and cinnamon into a small bowl, add the chocolate and stir to combine. Set aside.
In a large bowl, whisk together eggwhites until frothy. With motor running, slowly add the sugar, 1 tbsp at a time, whisking constantly and allowing each spoonful to be incorporated before adding the next, until stiff and glossy.
Fold in vinegar and chocolate mixture.
Divide meringue among the trays and spread to cover the circles, smoothing as much as possible.
Bake for 5 minutes, then reduce oven to 150 degrees and bake for a further 1 hour 10 minutes. Turn off the oven and allow the meringue to cool completely in the oven.
For the coffee cream – whip cream (or mascarpone and cream) until a good spreading consistency. Dissolve coffee in kahlua and add with vanilla to cream.
Spread coffee cream on each layer and on top of pavlova and sprinkle with cocoa.
Decorate with shaved dark chocolate if desired.
My little chickens are made from some fondant icing, nests are dark chocolate piped over an upside down lid covered with cling film and filled with easter eggs.
Happy Easter all!