Preheat the oven to 350°F/177°C.
Using a black marker, place a 10-inch (25cm) pie plate onto a piece of parchment paper and trace a circle. Turn the paper over to prevent the ink from running and place on top of a baking sheet. Set aside.
Put the egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with whisk attachment or hand mixer. Beat on medium/high speed until solid peaks begin to form. Then beat in the sugar slowly about 3 tablespoons (45ml) at a time until glossy peaks form. Sift in cocoa powder and cornstarch and gently fold into the mixture. Fold in the vinegar gently until combined.
Using rubber spatula, scrape the mixture onto the center of the traced circle on the parchment lined baking sheet and spread out to form the circle. Using the back of a spoon, create a 4-inch (10cm) wide well in the center, pushing mixture outward to the sides to form a ½-inch (1.25cm) high rim to create a nest. Place the pavlova into the oven and reduce the temperature to 200°F (93°C).
Bake for 1¼ hours. Then turn the heat off. Let it cool completely in the oven with the oven door slightly ajar for about 1½ hours.
In the bowl of a stand mixer or using a hand mixer, beat cream until soft peaks form. Place the mascarpone in a large bowl and stir until smooth. Fold in one-third of the cream until fully blended. Fold in remaining cream just until combined. Spoon the cream into the well in the center of the pavlova. Garnish the top with the candied eggs, chocolate curls and grated chocolate.
Keep refrigerated until ready to serve.
Baker’s Note: The pavlova can be made up to 3 days in advance, loosely wrapped and stored in a low humidity area. Make the mascarpone cream the day of to ensure it retains its creamy peaked texture. It should be eaten within 4 hours as the meringue will start to soften within 4 hours once decorated.
Preheat the oven to 350°F/177°C.
Using a black marker, place a 10-inch (25cm) pie plate onto a piece of parchment paper and trace a circle. Turn the paper over to prevent the ink from running and place on top of a baking sheet. Set aside.
Put the egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with whisk attachment or hand mixer. Beat on medium/high speed until solid peaks begin to form. Then beat in the sugar slowly about 3 tablespoons (45ml) at a time until glossy peaks form. Sift in cocoa powder and cornstarch and gently fold into the mixture. Fold in the vinegar gently until combined.
Using rubber spatula, scrape the mixture onto the center of the traced circle on the parchment lined baking sheet and spread out to form the circle. Using the back of a spoon, create a 4-inch (10cm) wide well in the center, pushing mixture outward to the sides to form a ½-inch (1.25cm) high rim to create a nest. Place the pavlova into the oven and reduce the temperature to 200°F (93°C).
Bake for 1¼ hours. Then turn the heat off. Let it cool completely in the oven with the oven door slightly ajar for about 1½ hours.
In the bowl of a stand mixer or using a hand mixer, beat cream until soft peaks form. Place the mascarpone in a large bowl and stir until smooth. Fold in one-third of the cream until fully blended. Fold in remaining cream just until combined. Spoon the cream into the well in the center of the pavlova. Garnish the top with the candied eggs, chocolate curls and grated chocolate.
Keep refrigerated until ready to serve.
Baker’s Note: The pavlova can be made up to 3 days in advance, loosely wrapped and stored in a low humidity area. Make the mascarpone cream the day of to ensure it retains its creamy peaked texture. It should be eaten within 4 hours as the meringue will start to soften within 4 hours once decorated.
