Lindt Chocolate Pavlova Stack with Raspberry & Sumac

This show stopping dessert is the epitome of summer days with friends and family. A layered stack of chewy, chocolate rippled meringue sandwiched with whipped cream and tangy sumac berries, no chins should be left clean, cream moustaches are a must!

pavlova, summer desserts, meringues, al fresco food, party dessert, summer recipes, summer berries, whipped cream , chocolate pavlova, chocolate meringue

Yield: 8-10

Author: Suze Morrison

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Lindt Chocolate Pavlova Stack with Raspberry & Sumac

Prep time: 60 MinCook time: 90 MinInactive time: 120 MinTotal time: 4 H & 30 M

This show stopping dessert is the epitome of summer days with friends and family. A layered stack of chewy, chocolate rippled meringue sandwiched with whipped cream and tangy sumac berries, no chins should be left clean, cream moustaches are a must!

Ingredients

Meringues

• Meringues
• 130g Egg Whites
• 225g Caster Sugar
• 6g Cider Vinegar
• 6g Cornflour
• 50g Lindt 70% Dark Chocolate, melted.

Vanilla Chantilly

• 500ml Double Cream
• 1 Vanilla Pod, seeds scraped.

Raspberry Sumac Coulis

• 200g Raspberries
• 2tbsp Icing Sugar
• 1tbsp Sumac, ground
• 200g Raspberries, 100g Lindt 70% Dark Chocolate grated or shaved & Fresh Roses to serve.

Instructions

1. Begin with the meringues. Preheat oven 120C and line 3 baking sheets with baking paper. Draw a 7” circle on each sheet and flip over so it shines through and set aside.
2. Add the egg whites to the base of a spotlessly clean stand mixer and beat on medium speed to soft peaks, do not mix on high or you will form an unstable protein network.
3. Lower the speed slightly and add the sugar, 1tbsp at a time, allowing 30-45 seconds for each to be incorporated before adding the next. This will take about 5 minutes.
4. Increase the speed back to medium and allow the sugar to dissolve for 15-18 minutes, test by rubbing a little of the mix between your fingers, if it is grainy, keep mixing. The meringue should be thick and glossy. Mix the cornflour and vinegar and add 3tbsp of your meringue, mix then add everything to the large bowl of meringue and combine for 15-20 seconds.
5. Divide the meringue into 3 and carefully fold through the melted chocolate, just once as it will incorporate as you shape the meringues.
6. Pile each third onto the circle you’ve drawn on the baking paper and shape, making swirls as you go.
7. Place the trays in the oven and bake for 10 minutes, then reduce the temperature to 100C and bake for 60-80 minutes. without opening the door, turn the oven off and allow to cool for 2 hours.
8. Make the coulis by adding the raspberries, sumac and icing sugar to a blender and blending until smooth, strain through a sieve and set aside.
9. Whip the cream to medium peaks and fold through the vanilla seeds.
10. When ready, lay one meringue on a serving plate and top with 1/3 of the cream, drizzle over a little coulis, add some raspberries and grated chocolate and place the second meringue on top. Repeat and add the final meringue.
11. Decorate with the remaining cream, coulis, raspberries, and chocolate and decorate with fresh roses before serving.

https://gourmetglow.co.uk/recipes/lindt-chocolate-meringue-stack

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