The meringue-based dessert, Pavlova, is a stunning and delicious treat. It can also be customized in many different ways, but an absolutely perfect idea is to add creamy rum liqueur Negrita Rum Cream to the mix. Surprise yourself and your guests with this melt-in-your-mouth recipe<3
For the Pavlova:
8 eggs
3.25 dl sugar
0.75 dl dark cocoa powder
1.5 tsp white wine vinegar
For the filling:
5 dl cream
1 tbsp sugar
200 g chocolate (dark and milk chocolate)
1.5 dl Negrita Cream liqueur
Whisk the room-temperature egg whites with a mixer until the foam begins to lighten and soft peaks form. Reserve a large enough bowl for this or make the recipe in two batches. Then add the sugar one tablespoon at a time and whisk the foam until glossy and stiff. The foam should hold together and form stiff peaks when lifted with the whisk.
Check that the sugar has dissolved into the foam by taking a bit of foam between your fingers. If there are sugar granules in the foam, whisk until they dissolve. When the foam is ready, sift in the cocoa powder, add the wine vinegar, and gently fold with a spatula until smooth.
Spread the meringue foam onto baking sheets (2 or 3 sheets) into three round bases. Leave the edges slightly thicker than the center so you can spoon the filling into the middle of the Pavlova later. Bake in a convection oven at 120 degrees for at least an hour.
The meringue is done when the edges feel firm but the center feels soft when gently pressed. Turn off the oven, open the door, and let it cool completely inside the oven.
Prepare the filling by whipping the cream and sugar into a foam. Chop the chocolate into small pieces in a heat-resistant bowl. Then measure the liqueur into a saucepan and heat (or boil if you want to remove the alcohol from the finished Pavlova).
Pour the hot liqueur over the chocolate and stir until smooth. Add the chocolate mixture to the whipped cream. Fold a few times with a spatula and layer between the Pavlova layers. Garnish with fruit, berries, and nuts.
