Name: A Pav With A Twist – Miguel's Chocolate Pavlova
Total time: 2 h 30 min
Yield: 8
Ingredients: 215 g egg whites free range; 385 g caster sugar; 1 Tbsp corn flour; 1 tsp white vinegar; 2 drops of lemon juice; 120 g melted and cooled milk chocolate (plus extra for garnish); 150 g whipped sweetened cream; 1 Small jar Nutella; Salted Caramelo sauce; 210 g caster sugar; 100 diced cold butter; 100 ml thickened cream; ½ tsp salt flakes; Crushed chocolate coated macadamias, honey roasted peanuts, chocolate almonds or hazelnuts.

Ingredients

Method

Serves : 8

Time needed : 2h 15m

Difficulty : medium

Pavlova features on many Australian dining tables year-round but perhaps it’s time to try adding a tasty twist to the age-old recipe? By re-invigorating the pav’ with this recipe, your dessert game will ramp-up a notch or two!

The addition of caramel creates a drizzled, decadent delight while also leaving ‘difficult’ at the door. Try this next time you entertain or want to treat yourself to a mid-week moment.

This will convert even the biggest anti-pavlova ambassador and leave them asking for more. This could be your peak cooking moment! (One that’s just as perfect as your pavlova meringue peaks!)

Ingredients

Method

Ingredients

215 g egg whites free range

385 g caster sugar

1 Tbsp corn flour

1 tsp white vinegar

2 drops of lemon juice

120 g melted and cooled milk chocolate (plus extra for garnish)

150 g whipped sweetened cream

1 Small jar Nutella

Salted Caramelo sauce

210 g caster sugar

100 diced cold butter

100 ml thickened cream

½ tsp salt flakes

Crushed chocolate coated macadamias, honey roasted peanuts, chocolate almonds or hazelnuts.

Ingredients

Method

1. Pre-heat oven to 160ºC
2. Beat egg whites until soft peaks form, then add sugar one spoon at a time until the meringue is silky and shiny.
3. Reduce mixer speed and add cornflour, vinegar and lemon.
4. Continue on high speed until stiff meringue peaks form.
5. Remove the whisk attachment and drizzle the melted chocolate over the meringue. Fold through gently to create a marble effect.
6. Spoon large dollops of meringue onto a couple of baking paper lined trays. Drizzle a little more chocolate on top before transferring to the oven.
7. Turn the oven down to 110¬ºC and bake for two hours or until meringues come away from the paper without sticking.

Salted Caramelo Sauce
8. Place a pan on medium heat and melt the sugar until golden brown.
9. Remove pan from heat and whisk in the butter cube by cube, followed by the cream. Allow to cool completely, then stir through salt flakes to add crunch.
10. To serve, garnish with cream, salted caramelo sauce, shaved chocolate, and go nuts using the chocolate nuts.

For more everyday inspiration, updates on the latest trends and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news, and exclusive events from your local Stockland Shopping Centre.

All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice.

Our Privacy Policy sets out how we, Stockland Corporation Limited and our related companies and trusts (“We”), collect, use, store, disclose and manage your personal information. More information can be found here.