Rated 4.86 out of 5 based on 11 votes
- 200g x dark cooking chocolate (broken into rough pieces)
- 150ml x thickened cream
- 3 x eggs
- 1tbspn x caster sugar
- 250g x seasonal berries
- 1 x cadbury flake bar
- 4 x egg whites
- 1.5cups x caster sugar
- 1.5tspn x vanilla extract
- 1.5 tspn x vinegar
Preheat oven to 200°C without fan. Line a baking tray with baking paper and mark a 23cm circle.
Using an electric mixer, beat egg whites until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly, until thick and glossy. Gently fold in vinegar and vanilla extract. Spoon large dollops of meringue inside circle on prepared tray. Using a metal spatula, smooth over to shape pavlova. Slightly indent top to accommodate filling.
Put pavlova in oven, and reduce temperature to 150°C without fan. Bake for 1 hour. Turn off oven. Leave to cool completely with door ajar.
Place Dark cooking chocolate, broken into rough pieces, and 50 ml thickened cream in a large microwave safe bowl. Cook for 1-2 mins on high until choc is melted and smooth.
Separate 3 eggs, stir the egg yolks into the choc mix. In a separate bowl bat the egg whites until soft peaks form.
Add 1 tblspn caster sugar and beat for 1 minute.
Fold eggs whites into choc mix.
Whip 100 mls thickened cream until thick and fold into choc mix. Refrigerate chocolate mousse for 20 mins. Spoon chocolate mousse over a 500g Pavlova and refrigerate for 30 mins.
Top with 250 grams seasonal berries strawberries and blueberries and crumble a flake chocolate bar over the top. Slice evenly and serve.
Leave a Review
Two of my favourite desserts, together at last! Looks delicious!
The perfect summer dessert, all my dinner guests asked for seconds! just fabulous!
looks delicious i have to try it:)
Awesome! Let me know how you get on!!
looks delicious, going to try this for sure
This looks fantastic, what an awesome concept. chocolate mousse, and pavlova in one. Pure culinary genius!