*This recipe is gluten-free according to industry standards
Ingredients
- egg whites 4
- caster sugar 225g
- cornflour 1 tsp
- white wine vinegar 1 tsp
- milk chocolate 50g, melted
- 70% dark chocolate 50g, melted
PAVLOVA FILLING
- 70% dark chocolate 100g bar
- vanilla extract 1 tsp
- double cream 450ml
- Baileys or Irish cream 5 tbsp
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Use a dinner plate to draw a circle on a sheet of baking paper, then flip over onto a solid baking sheet.
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Step 2
Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up, continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
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Step 3
Pile the mixture onto the baking paper and form into a circular shape, but with a few peaks around the edge. Put in the oven, turn the temperature down to 120C/fan 100C/gas 1/2 and cook for 11/2 hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight, if you like).
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Step 4
Carefully peel off the baking paper and put the pavlova onto a serving dish. Don’t worry if it cracks a little as this is quite normal and the cream and chocolate will cover it.
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Step 5
Drizzle with the melted chocolates then put in the fridge for 10 minutes to set.
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Step 6
To make the chocolate curls for the filling, melt the dark chocolate then spread over a clean baking sheet in a very thin layer. Put in the fridge until just set, then use a large chef’s knife to draw through the chocolate towards you in a semi-circle. The chocolate should curl up into round shavings.
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Step 7
Put the vanilla, cream and Baileys Irish cream in a bowl. Whip to soft peaks.
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Step 8
Pile the cream into the pavlova and finish with dark chocolate curls.
Nutritional Information
- Kcals 458
- Fat 33.1g
- Saturates 20.2g
- Carbs 33.2g
- Sugars 31.1g
- Fibre 1.8g
- Protein 3.8g
- Salt 0.1g
