Crisp on the outside, chewy on the inside, this chocolate pavlova is a true show-stopper. Piled high with billowy clouds of whipped cream and finished with a generous scattering of chocolate shavings, it strikes the perfect balance between crunchy, creamy, and indulgently rich. The chocolate meringue base brings a delicate crispness and a subtle chew, while the layers of whipped cream add lightness that melts in your mouth. Whether you're serving it as the grand finale to Christmas Day festivities or bringing it out for any special occasion, this dessert is guaranteed to impress and leave everyone reaching for seconds.
Ingredients:
Pavlova:
4 eggs whites
1 cup caster sugar
1 tsp cornflour
1 tsp white vinegar
½ tsp vanilla essence
3 tsp cocoa powder
Topping:
2 cups cream
1 tsp vanilla essence
Extra choc for grating
Instructions:
For the Pavlova:
Preheat the oven to 120ºC fan bake and line a tray with baking paper.
Whisk egg whites until stiff, add the caster sugar 1 tablespoon at a time and keep beating until very stiff, this will take at least 5 minutes.
Add the cornflour, vinegar and vanilla essence and fold together.
Sprinkle over 2 teaspoons of cocoa powder and only just fold through the meringue.
Spread mixture into a large circle on the tray, sprinkle over one more teaspoon of cocoa and use a fork to swirl it through. Bake for 1 hour. Turn the oven off and leave the pavlova inside to cool.
This can be made the day before and left in the oven overnight.
For the Topping:
Whisk the cream in a stand mixer until soft peaks form then add the vanilla and whip again until you achieve stiff peaks.
When you are ready to enjoy your Pavlova, place it on a serving plate and pile your whipped cream on top. Decorate with additional sifted cocoa powder, grated chocolate or any other toppings you may desire.
Comments