avgolemono soup for supper one evening after we returned, so I was left with three reserved egg whites.
|If you make avgolemono, use the whites to make pavlovas, and vice-versa.|
2 ounces dark chocolate (70%), chopped
2 ounces gianduia (hazelnut-infused milk chocolate) chopped
5-7 tablespoons pear poaching liquid
3 large egg whites, room temperature
1/2 cup superfine (bar) sugar
1 cup heavy cream
1/3 cup confectioner's sugar
1 teaspoon vanilla extract
1/4 cup chopped toasted hazelnuts
Place 5 tablespoons of the pear poaching liquid in a small saucepan and bring it to a simmer. Add the dark chocolate and gianduia and whisk until smooth. Add another tablespoon or two to make a good drizzling consistency. Set aside. You may need to reheat the sauce before serving to make it the right consistency.
Preheat the oven to 300°F.
Using a standing mixer with its whisk attachment, beat the egg whites with a pinch of salt until firm peaks form. With mixer running, slowly add the superfine sugar and beat at high speed for 2-3 minutes until the stiff peaks are glossy and smooth.
Line a baking sheet with parchment and divide meringue into six portions evenly spaced. Using the back of a spoon, smooth them into roughly 5-inch circles, leaving a shallow indentation in each center. Don't worry about them being perfect circles!
Place meringues in the preheated oven for 30 minutes, then turn off the heat and leave them to cool. If you can, leave them there till it is time to serve, as they will stay dry and airy.
Slice the poached pears in half, and each half in thirds. Set aside.
Using a hand-held mixer, beat the cream with the confectioner's sugar and vanilla until soft peaks form.
Assemble the dessert: Reheat the chocolate sauce. Place a meringue on each of six dinner plates. Fill the indentations of the meringues with half of the whipped cream and top with half the pear slices. Divide the remaining whipped cream on top of the pears, then top with the remaining pears, a generous drizzle of the chocolate sauce, and sprinkled with chopped hazelnuts.