Chocolate Pavlova Recipe
“This has been a firm family favourite since I was young. My parents used to have people over for dinner when I was in bed and I would always hope there would be some left over in the morning – there never was! I now serve it at my own dinner parties, to make sure I get a piece!”
– Jodi Charles, Merchandiser
- 3 egg whites
- 170g caster sugar
- 1tsp vinegar
- 1tsp vanilla essence
- 170g dark chocolate
- 120g marshmallows
- 2tbsp sherry
- 140ml double cream
- 140ml single cream
- 60g blanched almonds, toasted and finely chopped
Preheat oven to 230C/210C fan/gas mark 8. Whisk the egg whites until stiff. Gradually add the caster sugar whilst continuing to whisk until you have stiff peaks. Gently fold in the vanilla essence and vinegar.
Spread the meringue out on a baking sheet – making an 8 inch circle, then build up the sides slightly. Put the meringue in the oven and immediately reduce the temperature to 110C. Bake for 1 ½ – 2 hours until slightly browned on top and leave to cool/dry out completely.
About an hour before serving, make the filling. Put the chocolate, marshmallows and sherry into a bowl over a pan of hot water. Stir until melted, remove from the heat and allow to cool. Mix in the chopped almonds, reserving a few for decoration.
Whisk both creams together until thick, then, reserving a little for decoration, fold into the marshmallow mixture. Chill the filling for ½ hour.
Spoon the mixture into the centre of the meringue and decorate using the remaining cream and almonds. Enjoy!
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