Chocolate PavlovaPRINT RECIPE
Prep: 20 min
Cook: 1¼ hr
Recipe by Fiona Smith.
Try this delicious twist for your next pavlova with Barker’s Choc Lovers Chocolate Sauce.
- 6 egg whites, room temperature
- Pinch of salt
- 325g caster sugar
- 2 tbsp cornflour
- 2 tsp white wine vinegar
- 60ml Barker’s Choc Lovers Chocolate Sauce
- 500ml cream, whipped
- 250g strawberries
- Pistachio or almonds
- Freeze-dried strawberries
- Grated chocolate
Heat the oven to 125°C. Draw 2 x 20cm circles on two pieces of baking paper.
Beat the egg whites until soft peaks form. Add the salt, then the sugar, a little at a time and continue beating until thick and glossy. This should take 8 minutes.
Sieve over the cornflour, add the vinegar and mix. Drizzle in the Barker’s Chocolate Sauce and carefully fold through.
Put a little mixture on the centre of two baking trays and place the baking paper, drawn side down on them to stop the paper sliding around. Spoon the mixture onto the paper inside the circles. Using a spatula or knife, spread the meringue into the circle and sweep up the sides, then smooth the top flat.
Bake for 1¼ hours. Turn the oven off and leave to cool for 1 hour without opening the door.
To finish, put one pavlova on a serving plate. Top with half the cream and a drizzle of Barker’s Chocolate Sauce, then top with the second pav. Finish with cream, strawberries and more sauce, then add your choice of toppings.