Chestnut Pavlova with Chocolate Meringue

Method

1. The meringue

2. 1Preheat the oven to 100°C, fan.
3. 2Put the egg whites in the mixer bowl with the lemon juice and salt, and beat at medium speed for a few minutes.
4. 3As soon as the meringue starts to form, add the sugar gradually, a spoonful at a time, and keep beating.
5. 4Add the vanilla extract, cornstarch and cocoa to the meringue and fold gently with a spatula until smooth and even.
6. 5Line a baking tray with parchment paper, draw a circle of about 25 cm and spread the chocolate meringue over it.
7. 6Bake the meringue for 2[1/2] hours, then let it cool inside the oven.
8. TipYou can bake the meringue the day before and keep it out of the fridge.

9. The chestnut cream

10. 7Put the chestnuts, milk, vanilla extract and sugar in a small saucepan and stir over medium heat until it starts to boil.
11. 8After 5 minutes, add the rum, lower the heat and blend the chestnut cream with a stick blender. If it’s too thick, add a very little milk and stir.
12. 9Take the cream off the heat and let it cool before assembling the pavlova.
13. TipYou can make the chestnut cream the day before and keep it in the fridge, covered with plastic wrap.

14. The whipped cream

15. 10Pour the cold cream into the mixer bowl and whip until thick.

16. Assembly

17. 11Place the meringue on your serving platter.
18. 12Whisk the chestnut cream lightly to fluff it up and spread it over the meringue. For a prettier finish, press it through a potato ricer to make chestnut strands.
19. 13Top with the whipped cream and sprinkle with the grated chocolate.
20. 14Serve the chestnut pavlova right away.