March 13, 2014

Chocolate Indulgence

Let's face it. I've been a miserable food blogger lately, but now I'm determined to bring this blog again up and going. I won't bore you with the details why I haven't been around and why I abandoned this precious baby of mine. Let's just leave it there that I've been in a some kind of work coma and was just about time that I awake. 
Hope you will find back your way to my blog, and join me down on the road with all those delicious recipes that I have here awaiting for you.

The minute I decided to make this utterly delicious dessert, I knew I will start blogging again. I mean, look at his beauty. This has to be shared. As you already know by now, I'm a fool for desserts and any kind of sweets. Honestly, I should really cut back on the this area but show me a person who can resist chocolate, whipped cream and those sexy red strawberries. I just can not, want not and it is so delicious that is worth all the bad conscious after. 

Chocolate Tonka Bean Pavlova

2 egg whites
110g caster sugar, sieved
3 tablespoons cocoa powder
1 teaspoon cornstarch
1 teaspoon white wine vinegar
a pinch of tonka bean

Heat the oven to 140C and line a baking tray with parchment paper.
Whisk the egg whites with an electric mixer until they form stiff peaks, then whisk in caster sugar, 1 tablespoon at a time, until the meringue looks glossy.
Whisk in the vinegar, cornstarch, tonka bean and cocoa powder.
Spread the meringue on the parchment paper creating a tall circle. The sides should be little higher than the middle.
Bake the pavlova for 30 minutes  then turn off the heat and let the Pavlova cool inside the oven.
Serve it with whipped cream and fresh strawberries.


  1. This is pure love!!! Looks way too irresistible. This dessert is a great way to get back to blogging!!! Welcome back Vera :)

    1. Hi Nandita. Thanks for the warm welcoming, happy to be here again :)

  2. Welcome back from the coma, Vera :-)!

    1. Hello there :) Hopefully will "see" each other more often again.

  3. If I want to make a larger pavlova and triple the recipe, dou you know how much I should adjust the cooking time by?