hi this is Silvia Colloca! Thank you for
watching my youtube channel. Today i'm going to make Cocoa Swirl Pavlova.
Pavlova is a classic dish that is meringue based topped with cream and
then with fruit. Because the base of this dessert is the meringue it
is crucial to make sure that you whip your egg whites properly, make sure your
egg whites are at room temperature and make sure that your equipment is really
dry. I've got 4 egg whites in here at room temperature and I'm going to add
a pinch of salt and a quarter teaspoon of cream of tartar and the salt and the
cream of tartar will help whip the egg whites so that they are stable and they
form you beautiful soft peaks that will hold their shapes. Now, my weapon, and this
is going to make a bit of a noise! You whisk this until it's nice and frothy And this is when we start adding the sugar, and we only added a little bit at
a time and we whisk and whip after each addition so that we allow the sugar
to dissolve into the egg whites. See how the meringue is changing in texture and
almost in colour? I mean it's it was always white but now it's a shiny shade
of white, if that's evenly possible I think this is getting there, I'm going to give it another couple of minutes and then this is going to be ready. The thing about meringue is that you don't want to under whip it but you
certainly don't want to over whip it because then it will definitely collapse
in the oven, so it's a bit of trial and error and you just have to see for
yourself. I mean this is almost done it just needs a tiny bit more work. Yes this
is about done now. To this we're going to add two ingredients that will turn this
meringue into a crispy meringue on the outside and a gooey marshmallowy
meringue on the inside: a tablespoon of white wine vinegar and a tablespoon of
cornstarch ,and just fold this through very gently because you don't want to
knock out the air at this delicate point We're going to add cocoa powder. We said
cocoa swirl meringue we've got the meringue element we need the cocoa.
We're going to add about 1 tablespoon of Dutch cocoa powder and be very
careful here you want to swirl it in but don't mix it otherwise, well, look if you
do what it's gonna happen is that you turn your meringue into a Cocoa meringue
and there's nothing wrong with that, but we want marbling, swirly effect just like
so, and I'm gonna leave it at that because as we dollop it onto the oven tray it will swirl even more. I've got an oven tray lined with baking paper.
This is the delicate moment but also the fun moment, the dolloping in!
Just create mounds of soft meringue I love the marbling effect! You get some
pale chocolaty bits, some dark ones, some crisp white ones. I'm gonna add a tiny
bit more cocoa just to further the concept of the swirl and now this is
ready for the oven. When I bake pavlova I always make
sure that the oven is on at 120 Celsius which is about 250 Fahrenheit and I bake
it for about 30 minutes, then I turn the oven temperature down to a hundred
Celsius about 210 Fahrenheit and I bake it for a further 30 to 40 minutes and
then I turn the oven off and I leave the door ajar for the meringue to cool down.
Once it's cooled down we can top it with cream and cherrie.s And there it is
my Cocoa Swirl Pavlova! well that's left to do now is to dollop
some whipped cream on top. I've mixed it with a little bit of vanilla, and that's it!
All that's left to do is just to top with some cherries or strawberries
raspberries, whatever you like more! Thank you for watching my YouTube
channel and make sure you subscribe so you can get all my recipes! Ciao Ciao!