Milo Pavlova Crush
Rated 5 out of 5 based on 1 votes
Ingredients
- 4 x egg whites
- 3/4 cups caster sugar
- 3 x heaped tablespoons milo
- 300g x cream
- 1 handful whole skinless hazelnuts
- 2 x heaped tablespoons honey
Method
Preheat oven to 160°C fan-forced. Beat egg whites until soft peaks form. Gradually add caster sugar & keep beating until mixture is firm. Turn off electric mixer and slowly combine milo into mixture with a wooden spoon and spread into 2 x 21cmx13cm rectangular oven dishes lined with baking paper. Bake pavlovas in oven for 10-12 minutes until top becomes slightly brown. While pavlova is baking in the oven whip cream and combine hazelnuts with honey. Remove pavlova from oven and turn out onto a sheet of sugar coated baking paper allowing to cool for 3 minutes. Sandwich pavlovas together with whipped cream in the middle and on top, then break up and spoon into 4 x glasses. Top with hazelnuts & honey and refrigerate for at least 1/2 an hour prior to serving. Enjoy 
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Oh yum! I’ve got some pavlova shells left over from Christmas – know what I’m doing with them now!
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