We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
A very impressive take on the classic pavlova, yet easy to make with very basic ingredients. Enjoy!
6 people made this
- 4 large egg whites
- 190g icing sugar
- 85g ground almonds
- 400g milk chocolate (I use Cadburys)
- 2 teaspoons instant coffee
- 125ml cream
- 125ml whipping cream
- strawberries and cherries to decorate
MethodPrep:35min ›Cook:25min ›Ready in:1hr
- To make the meringue: Mix egg whites with icing sugar. Beat together until fluffy with electric beater. Fold the ground almonds into the mixture.
- Spread on baking tray and divide into 3 circles the same size. (This is to make the meringue layers.)
- Bake in the oven for 25 minutes at 120 C / Gas 1/2.
- To make chocolate fillings: Melt the chocolate, 125ml of cream and the instant coffee in a saucepan on low heat and cook very slowly until thick. (You could also use a double boiler.) Remove from heat and cool slightly.
- To layer and decorate: Beat 125ml whipping cream with an electric beater until thick.
- Put the first cooled meringue circle on a serving plate, then spread with the cream, followed by a drizzle of the chocolate mix over top.
- Repeat the process by putting the second meringue circle on top, and topping with the cream and chocolate.
- Put the last meringue circle at the top, layer with the last bit of cream and then chocolate.
- Add handful of cherries and strawberries around to decorate.
Reviews & ratingsAverage global rating:(4)
Reviews in English (5)
When I had cooked the "meringue " I very nearly didN't complete the pavlova as they were thin and sort of spongy not like pavlova meringue at all. However I persevered and not only did it look nice when completed it tasted great, I tweaked it a bit by adding sliced strawberries in the layers. And there was too much of the chocolate mix so I only used about half. Very good but should have another name it is not a pavlova!-19 Jan 2014
I found this recipe somewhat frustrating! My meringue was flat as pancakes and stuck to the baking paper...I also found it easier to spread the chocolate mix first and then the cream. BUT, beware, let the chocolate mixture cool down first. I felt I needed a little more detail (like how long to beat meringue for and how big to make rounds based on mixture quantity). I have also made it the night before I needed it so not sure how that's going to go!!!-10 Apr 2010(Review from this site AU | NZ)
Altered ingredient amounts.I did not find 1/2 cup of cream enough to put in across 3 layers. I probably ended up using closer to 300ml.-10 Apr 2010(Review from this site AU | NZ)