Denise says:
Chocolate desserts of any description never fail to impress or please family and friends. The slight tartness of the lemon mousse blends well with the crunchy sweetness of the chocolate pavolva. Both can be made in advance and then assembled just before serving. The addition of salt helps to stabilise the egg whites and helps to balance the flavours. For a stylish look, pipe the meringues into little individual baskets.
Preparation Time: 25 minutes
Cooking Time: 1 hour plus cooling
Serves: 8 – 10 people
Ingredients:
4 large egg whites, room temperature55g dark brown soft sugar
170g caster sugar
Pinch of salt
½ teaspoon vanilla extract
2 tablespoons cocoa powder
Lemon Mousse/ Lemon Sorbet for Parev Option
284ml double cream – whipped to soft peaks
1 lemon, juice and zest
2 egg whites
60g caster sugar
Garnish: Dark Chocolate Curls/ Coarsely grated chocolate
Method
1) Pre-heat the oven to 300C/ 150 F.2) Line a large tray with non-stick baking parchment paper.
3) Draw a 22 cm / 8” circle on the paper and then turn it over.
4) Whisk the egg whites with a pinch of salt. Gradually add the sugars, a tablespoon at a time. Add vanilla extract and continue to whisk until the mixture is very stiff.
5) Sift cocoa powder over the meringue and fold until in to the mixture.
6) Spread the meringue with a large spoon or use a piping bag over the circle template. Form a shallow well in the centre.
7) Bake for 1 hour or until dry. Leave to cool in the oven ~ preferably overnight.
8) For the lemon mousse, whisk the cream and lemon zest together until the mixture starts to thicken.
9) Add the lemon juice and whisk briefly again ~ don’t let the mixture get too stiff as it will be difficult to fold in the egg whites.
10) Whisk the egg whites until they form soft peaks. Add the sugar a tablespoon at a time. Fold into the lemon mixture. Chill for 20 minutes.
11) Spoon the mousse evenly into the centre of the meringue.
To serve the stylish way: Garnish with chocolate curls or grated chocolate.