Dadisms. Every Dad has them, every child makes fun of him for them. My Dad has them on tap, much like the tap we can’t leave on because we’re not made of money. While putting together this blog post I messaged my two sisters to see which of Dad’s famous sayings first come to mind. The number 1 response from both of them was his legendary ‘flopping around like a spoon in a bowl full of custard.’ It’s a great visual and has been used to describe a flat tyre in the past. You can really picture it, can’t you?
Like most Dads, you can find ours asleep on his recliner by about 9pm. Light snoring for those wondering. When startled by someone getting up to change the channel we’ll hear that he wasn’t asleep, he was just resting his eyes. And if you’re thinking of wearing ripped jeans around Dad without a comment being made? You’re kidding, you shouldn’t have paid full price for those!
When offered dessert Dad is prone to the classic ‘None for me thanks, I’m sweet enough’ However, when the time comes that Dad feels he could do with a little top up of sweetness, it’s usually at the hands of a Pav.
This Chocolate Pavlova has been known to convert even the Non Pav eaters in our family. It’s chocolatey and chewy and just way too delicious to stop at one piece. And sorry Dad, you weren’t there when I made it, so I believe we shall refer back to ‘The Law of the Bush – Not here, don’t get!’
Adapted from Nigella Lawson – https://www.nigella.com/recipes/chocolate-raspberry-pavlova
For the chocolate meringue base –
- 6 large egg whites
- 1½ cups castor sugar
- 3 tablespoons unsweetened cocoa (sieved)
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 50g bittersweet chocolate (finely chopped)
For the topping –
- 2 cups whipping cream
- 3 tablespoons bittersweet chocolate (coarsely grated)
- 2 punnets of strawberries
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking paper.
- Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
- Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF and cook for about one to one and a quarter hours.
When it’s ready it should look crisp around the edges and on the sides and be dry on top. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
- When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the strawberries. Coarsely grate the chocolate so that you get curls rather than rubble and sprinkle over the top.