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Choc-nut Pavlova With Hot Berry Sauce Recipe

Ingredients

How to make it

  • 1 Preheat oven to 180ºC.
  • 2 Line a large baking tray with baking paper.
  • 2 Beat egg whites until stiff. Add sugar, a heaped tablespoonful at a time, beating continuously, until fluffy and stiff.
  • 4 Beat in vinegar.
  • 5 Fold through cocoa until well incorporated, then fold through chocolate and nuts.
  • 6 Spoon meringue onto baking paper and shape into a high disk using the back of a spoon.
  • 7 Make a slight indentation in the middle to hold filling.
  • 8 Place meringue in oven and reduce temperature to 140ºC.
  • 9 Bake for 1 - 1½ hours until crisp but still squidgy in the middle. Remove and allow to cool completely.
  • 10 Heat berries in a saucepan.
  • 11 Add sugar to taste. Stir through cornflour mixture and gently cook until thickened.
  • 12 Scoop ice cream into centre of cooked pavlova.
  • Serve drizzled with hot berry sauce and reserved frozen berries.

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The Cook

staccato Grahamstown, South Africa

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