Prepare and Assemble: Dark Chocolate Walnut Pavlova

 Prepare and Assemble: Dark Chocolate Walnut Pavlova

When incorporating dairy, no other product matches the versatility of French cream. Pastry chef Aaliya Randeree shares a recipe featuring this staple ingredient.

For the Pavlova

Yield: 20 pieces (20 g each)

120 g egg whites

250 g sugar

1 tsp white wine vinegar

1 tsp corn flour

1 tsp vanilla

100 g walnuts, chopped

100 g dark chocolate, melted

Maldon salt

Preheat the oven to 120°C.

In an electric mixer with a whisk attachment, beat the egg whites until stiff peaks form, adding the sugar one tablespoon at a time until the meringue is stiff and glossy.

Whisk in vinegar, corn flour, and vanilla.

Fold in half of the chopped walnuts, then swirl in three-quarters of the melted chocolate.

Portion 20 g of meringue onto parchment, shaping each into a circle and forming a crater by elevating the edges slightly above the center. Top with walnuts, sprinkle with Maldon salt, and drizzle with the remaining melted chocolate.

Bake at 120°C for 40–60 minutes. Turn the tray after the first 30 minutes. Turn off the oven and allow to cool completely.

DARK CHOCOLATE GANACHE

140 g 70% chocolate

150 g cream

50 g butter

Melt using a bain-marie and mix until thoroughly integrated.

ROSE WHITE CHOCOLATE CRUMBLE

150 g caster sugar

40 g water

105 g white chocolate

10 g rose water

Pink food coloring

Boil the water and sugar until it begins to brown slightly. Whisk in the white chocolate, rose water, and red food coloring.

ROSE AND HONEY CREAM

400 g cream

125 g mascarpone

15 g dried rose petals

25 g honey

1 teaspoon rose water

Heat the cream with the dried roses, honey, and rose water to 50°C.

Allow to cool completely, ideally refrigerate overnight to enhance infusion, then strain. Whisk in the cream with the mascarpone.

TO ASSEMBLE

Gently rewarm the ganache. With a teaspoon, draw lines on the plate. Set a pavlova on top and fill with the Rose and Honey Cream and sliced strawberries.

Pipe a portion of the cream onto the plate as well.

Garnish with Rose White Chocolate Crumble, walnuts, and dried rose petals.