This is a special recipe made for a special day in my life..Today……Jan 7……..7 years back….I fell in love with my fiancee..How could it not be special..We have completed 7 years of successful love..And next year this day I will be with him..I am really lucky to have such a wonderful partner, because I know so many people who has broked up their love life within a short period of time.Seeing those people, we have definitely made a milestone..I thank god for giving me such a loving one who takes care of me always..I pray that this life should last long till the end..
He gave me this cute handbag as a present..I love it a lot, it looks so stylish..And don’t ask me what I gave him, I didn give anything except I made soya chunks briyani, chocolate truffles, okra potato subzi, onion raita, papad and passed to him..And these are his favorite ones..He totally enjoyed his meal..
Ok here is the special day’s masterpiece..I know chocolate makes everday special and make special days even more special..This recipe is inspired from nigella’s chocolate raspberry pavlova and I converted into chocolate cherry pavlova..It cameout so rich and chocolatey..I would ask you to try it asap.This one is really so easy to make but great one for parties or get together since it is rich..You could use any fruits you want like strawberries, blueberries, black berries..
So here you go to the recipe and let me know what you think..
Recipe Source: Nigella Lawson
Egg whites – from 3 large eggs
Sugar- 150 gms
Vanilla- 1 tsp
Dark Chocolate – 30 gms chopped
Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tray with parchment or butter paper.
Now take 3 egg whites in a mixing bowl and start beating. Beat till it gets peak form.
Now add sugar spoonful at a time and start beating till it gets stiff and if you invert the bowl over your head it shouldn’t fall off.
Now add vanilla and sieve your cocoa in.Fold gently.
Now add the chopped chocolate and fold well.
Pour this mixture over the baking tray and smoothen the top.
Put it in the oven and immediately lower the temperature to 150°C / 300°F/ Gas Mark 2.
Bake it for 40-45 mins untill the top is kind of stiff and crisp. Open the oven door little and let it cool there completely.
Now peel away the parchment and let it cool down completely before decorating further.
Put this over a cake stand and top it with whipped cream, cherries and chocolate shards.
Put it in the fridge and serve cold.
|Take all your ingrediants|
|These are the stuffs needed for decorating|
|First separate your eggs|
|You don’t need the yolks|
|You need only egg whites|
|till it gets fluffy|
|add sugar spoonful at a time|
|till it get stiff peaks|
|all whipped up|
|add in vanilla|
|sift in the cocoa|
|all sifted well|
|add in the chopped chocolates|
|and fold gently|
|line a baking tray with parchment|
|spoon the mixture over this|
|take a butter knife|
|and smooth the top and bake it|
|baked to perfection|
|peel the parchment and allow to cool down|
|now time to decorate|
|spoon the whipped cream on top|
|Ok the reason for the dripping is..I topped the cream so soon before it was completely cooled down..But it was not so bad..|
|Top it with chocolate shards|