Minipavlovas with chocolate Malaga parfait

Ingredients

Directions

1. 1

   For the parfait, briefly boil the raisins and rum the day before. Let them cool down. Break the chocolate into pieces and melt in a hot water bath. Let it cool down. Separate the eggs. Beat 2 egg whites until stiff and chill.

2. 2

   Whip the cream until stiff. Beat egg yolks, 50 g sugar and 1 teaspoon cocoa for 5-8 minutes until creamy. Stir in melted chocolate. 1⁄3 Stir in cream, fold in the rest of the cream. Then fold in the beaten egg whites and raisins, up to 1 tbsp.

3. 3

   Line box form or empty ice box with high edge with foil. Pour in parfait mixture and freeze overnight.

4. 4

   For the pavlovas, line the baking tray with baking paper the day before. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Beat 2 egg whites, 1 pinch of salt and lemon juice until stiff. Finally, pour in 100 g sugar.

5. 5

   Keep beating until the sugar has dissolved. Pour in the starch. Using a tablespoon, place 8 blobs on the baking tray. Press a small depression in each centre. In a hot oven

6. 6

   Switch off the oven. Let the pavlovas cool down overnight.

7. 7

   The next day for the sauce, bring 100 g sugar, 1 pinch of salt and 1⁄8 l water to the boil. Stir in 50 g cocoa and simmer for 4-5 minutes. Let it cool down. Let the parfait thaw for 10-20 minutes before serving.

8. 8

   Form 8 ice cream scoops and arrange them on the pavlovas. Serve with the rest rum raisins and chocolate sauce.