Meringue Magic: Crafting a Delectable Chocolate Peanut Butter Pavlova Roulade
In the depths of my creative mood and with an insatiable craving for the classic Brazo de Mercedes, a thought sparked. What if I could put a chocolaty twist on this beloved dessert? Thus, the journey to create a Chocolate Brazo de Mercedes Rollad began, resulting in a truly remarkable culinary delight.
Meringue
Ingredients:
4 Medium Eggs (size 7)
180 grams Refined Sugar
15 grams White Vinegar
15 grams Vanilla
Begin by ensuring your mixing bowl and whisk are free from any trace of oil. A touch of vinegar does the trick.
Use egg whites at room temperature (around 18 to 20°C), not chilled. Cold eggs won’t whip up properly.
Start whisking the egg whites at medium speed for approximately 4 minutes, until they turn foamy. In my case, I prefer to use a Kenwood Mixer at speed 4 or a Kitchen Aid Mixer at speed 5.
Gradually add the fine white granulated sugar, letting it rain slowly into the mix. This ensures that every sugar granule dissolves properly in the egg white.
Now, crank up the speed to high (the highest setting) for another 3 minutes.
Check for medium peaks. The meringue should form ribbon-like marks when mixed. When you lift the whisk, it should create a point that wiggles slightly when moved in a side-to-side motion.
Gently fold in the vanilla and vinegar using a rubber spatula, making sure not to lose too much incorporated air.
Spread the meringue in a rectangular pan (Jelly roll pan) lined with baking paper and lightly greased.
Run an icing comb through it to create a delightful pattern.
Bake the meringue in a preheated oven (@150°C) for 18 to 20 minutes or until the top of the meringue turns light brown and becomes stable.
Allow it to cool down completely.
Sprinkle the top with sifted cocoa powder.
Flip it onto another board lined with baking paper.
Carefully peel off the bottom paper.
Chocolate Peanut Butter Ganache
Ingredients:
50 grams Fresh cream
100 grams Chocolate (I prefer a 50% Whittakers Dark Block Chocolate and 50% Whittakers Creamy Milk combo)
50 grams Whittakers Peanut Butter Chocolate
50 grams Peanut Butter
30 grams dulce de leche
15 grams melted butter
5 grams vanilla essence
100 grams chopped roasted peanuts
Chop the chocolate blocks into small, even pieces and set them aside.
Carefully measure all the other ingredients and set them aside too.
Heat the cream in a saucepan until it simmers without boiling (small rapid bubbles should form around the sides of the saucepan). Remove from heat.
Add the chopped chocolates and let them sit for 2 minutes.
Stir with a rubber spatula until all the chocolate is completely melted into the cream.
Add peanut butter, dulce de leche, melted butter.
Continue to mix until smooth and glossy. If the heat isn’t sufficient to melt the dulce de leche and peanut butter, place the bowl in warm water to aid further melting (the hot water bowl should be smaller than the bowl containing the chocolate mixture, creating a good fit between the two and preventing steam from escaping).
Slightly cool down the ganache and finally add vanilla essence. Continue stirring until the vanilla is fully incorporated.
Chill the ganache in the fridge for 20 to 30 minutes, or until it thickens but remains spreadable.
Use the ganache as filling for the Pavlova rollad you baked earlier.
Assembly
Spread the Chocolate Peanut Butter Ganache prepared earlier.
Sprinkle the chopped roasted peanuts evenly on top of the ganache.
Roll it into a log.
Gently and generously dust the top of the rollad with dark cocoa powder.
Slice and savor.
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