Pavlova with chocolate ganache

Everything is pretty simple here – just meringue caps with the chocolate ganache between them.

The result turns out very interesting thanks to the contrast of textures: crisp meringue and delicate ganache!

Another huge advantage of such a filling is that the meringue doesn’t soak for a long time, since there is not as much moisture in the ganache as in the butter crème or the custard.

1. Whip the egg whites with sugar until hard peaks.
2. Stir in the starch by hand, and fold in.
3. Place the meringue in a pastry bag with a nozzle. Form the meringues, and dry them at 80-90C (176 to 194F). The exact time depends on the oven; the meringues should remain white!

We offer 3 ganache types for the filling (to your taste).

1. Slightly melt the chocolate (in a water bath, but better in the microwave with 10-15 seconds pulses, whisking vigorously each time).
2. Heat the cream to a temperature of 80C (176F), and pour it over the chocolate; let it stay for a couple of minutes, and then punch it with a blender until a smooth and shiny emulsion, trying not to leave any air bubbles.
3. Place the ganache in a pastry bag with a 1 cm (0.4 inch) “Tube" nozzle; put it in the fridge for stabilization. Cover one meringue piece with the ganache, and place the second half on it.

Bon Appetit!