Choc pav - what fruit to use?

[Domestic God]

Thinking of making a chocolate pav for lunch tomorrow, what fruit can I use? (Its my first pavlova ever).

[kitchenangel]

Raspberries would be my choice.

Yum Yum!

[Choccy fruits]

Yup, agree any berries would be nice. Bananas and chocolate go great together so does mandarin segments.

[Domestic God]

Thanks for the enthusiastic responses, I was having second thoughts but will go for it.
Heavy cream over the top sounds divine to me but not to the missus, she is on a strict diet and I'm trying to be supportive. Could I put Dream Whip over (the stuff that comes in a packet, you whisk it together with milk to get a lighter topping). Or a mix of DW and cream? Or anything else to cut down the cals without sacrificing flavour too much?

[Creamy]

Mu husband can't tollerate cream so I just serve it on the side.

[Instant pudding]

You could use vanilla instant pudding for a lower calorie option- I agree cream on the side is the best idea, or even low fat ice-cream.

[moll]

Jeepers it all sounds really horrible - chocolate pavlova with processed cream - yuk! Why not make a 'normal' pavlova and then add chocolate amongst the freshly whipped cow originated cream instead of hydrogenaged vegetable fat and then add some lovely fresh fruit which will make you feel less guilty about eating all that fat!!!!!!

[kitchenangel]

Although I wouldn't use fake cream - I think you are being a bit harsh.  Nigella Lawson of Domestic Goddess fame, has a chocolate pavlova recipe.  Have never tried it, but it lokked good.

[stevec]

Here is a suggestion for you that i have made many times ffor dinner parties and people love it.

1. Make up individual meringue nests.
2. Mix some finely shredded basil with 250g mascapone cheese, 200ml low fat fromage frais, 1 desert spoon caster sugar (trust me on the basil it really works)
3. put a small scoop of the mascapone mixture on top the meringue nest
4. top of with  mixed raspberries/blue berries/strawberries
5. make up some raspberry coulis and pour around the edge ( to make raspberry coulis is easy.  take one punnet of raspberrys, chuck into a blender, add one desert spoon of icing sugar, 2/3 tablespoons of water, blend for  1 minute.  pass through a seive to remove the seeds)

believe me this is a great desert, looks fab and tastes divine.

[Kitchen God]

I used a mix of dream whip and cream, and it turned out fluffy and yummy. Used to be a heavy cream fan but can't stand the stuff now unless in tiny amounts.  The mix can be recommended (which each separately, fold together). Best of both worlds.

I used Nigellas recipe for the base. It was good, not astoundingly good, but good.

[kitchenangel]

I also use a similar filling as steve c, but sometimes alternate with chopped mint.  You can use the marscapone/fromage   frais filling for a pastry case too then top with fruit ( although i have used marscapone and cream chesese mix as well) .  Allways seems to go down well, for zero effort!!