This dessert was named after Russian ballerina Anna Pavlova. The brits call it a "Pav"--and it is amazing! I found this recipe in the June 2010 issue of Food Network Magazine. I love this mag. I probably find 10 recipes per issue that we love. It's generally less health conscious than my Cooking Light, but sometimes I find that I don't want to have to think about it any more. I saw ol' Nigella Lawson stirring the meringue in the bowl and I thought it would just be a crying shame to miss out on something so easily made. The recipe is not available on Food Network, but it is available on Nigella's website (found here:
http://www.nigella.com/recipe/recipe_detail.aspx?rid=283)
Her recipes are given in metrics for our overseas friends, but here I've given it in old school.
If I could say which recipe will make you look like a great cook--even if you're not (yet)--this would be the one. It is on the sweet side so you won't want a side of ice cream with this--and fresh, unsweetened fruit is a must--
Here is what hers looked like:
And mine: lopsided sure, but who really gives...


Instructions:
1) Prepare the pan. Preheat the oven to 350 degrees and line a baking sheet with parchment. Draw a 9-inch diameter circle on the paper with a pencil, tracing a round cake tin that size. (Flip the paper over so your meringue doesn't touch the pencil marks- you'll still be able to see the circle)
2) Make the meringue. Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Don't be in a hurry.
3) Add the chocolate. Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
4) Shape the meringue. Secure the parchment to the baking sheet with a couple blobs of meringue under each corner. Mound up the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula. Just make a nice smoothed over circle.
5) Bake the meringue. Place in the oven, then immediately turn the temp down to 300 degrees and cook for one to one and a quarter hours (I only cooked my for 65 minutes--you're going to have to look at it). When it's ready it should look crisp and dry on top, but when you prod the center you should feel the promise of squishiness beneath your fingers.
6) Let it cool. Turn off the oven and open the door slightly; let the meringue disk cool completely in the oven. Although, I didn't because I wanted to eat it--so I pulled it out and let it cool on top of the stove for maybe 15 minutes. When you're ready to serve, invert onto a big flat plate and peel off the parchment.
7) Decorate. Whisk the cream (I added pwderd sugar and vanilla to my cream) and pile it on top of the meringue...if you don't like so much sugar I would just do the straight cream and it will help to cut the sweetness. Scatter the raspberries on top. You can also grate some chocolate, just a little if you have the patience. The pav should look like a frosted cake.
From Nigella: "Traditional Pavlova is white. The cocoa in this one makes it denser and gooier, and the raspberries add tartness."
Ingredients: Chocolate Raspberry Pavlova
For the meringue base:
6 large egg whites
2 cups superfine sugar (I just use granulated sugar that I throw in the food processor for 30 seconds)
3 TBLS unsweetened cocoa pwder; sifted
1 tsp balsamic or red wine vinegar
2 oz. dark chocolate finely chopped
For the toppings:
2 cups heavy cream
4 cups raspberries
1-2 oz. dark chocolate