Details page sections

Desserts

Chocolate Supreme Pavlova

Name: Chocolate Supreme Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: Pavlova; 6 egg whites (at room temperature); 2 cups Chelsea Raw Caster Sugar; 1 tsp vanilla essence; 1 tsp white vinegar; 2 tsp cornflour; Toppings; 150g milk or dark chocolate; 1 cup Chelsea Chocolate Icing Sugar; ½ Tbsp boiling water; 250ml cream; 1 punnet each blueberries, strawberries; Handful freeze-dried cherries; 50g milk or dark chocolate (in one piece), refrigerated

Preparation

20 mins

Bake

1 hours 30 mins

Difficulty

Easy

Servings

This scrumptious dessert uses our trusty perfect pavlova recipe for the base (with Raw Caster Sugar for a light caramel flavour) and is topped with chocolate cream, chocolate shards and fresh berries. Yum!

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

Pavlova

6 egg whites (at room temperature)
2 cups Chelsea Raw Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp cornflour

Toppings

150g milk or dark chocolate
1 cup Chelsea Chocolate Icing Sugar
½ Tbsp boiling water
250ml cream
1 punnet each blueberries, strawberries
Handful freeze-dried cherries
50g milk or dark chocolate (in one piece), refrigerated

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

details

Reviews

What did you think of this recipe?

Method

Pavlova : Preheat oven to 110°C bake (not fan-forced). Line a baking tray with baking paper.

In a large glass bowl, beat egg whites until soft peaks form. Continue beating, adding the Chelsea Raw Caster Sugar a quarter of a cup at a time. The mixture will get glossier and thicker; continue this for at least 10 minutes. Beat in vanilla essence, vinegar and cornflour.

Spoon mixture evenly onto the tray and bake for 90 minutes, until dry and crisp. Turn oven off and leave meringue for at least another hour before removing from the oven. Allow to cool completely before adding toppings.

Toppings : Lay a piece of baking paper onto a flat tray. In a bain-marie, melt chocolate until it becomes liquid. Don't be tempted to stir it too much. Using a flat knife, spread chocolate thinly onto the baking paper. Freeze for at least an hour, or until chocolate hardens.

Mix together Chelsea Chocolate Icing Sugar and water and mix to form a smooth paste. Whip cream and add a couple of teaspoons of the chocolate icing. Mix together. Add another spoon of the icing mixture and swirl once or twice, using a skewer. Don't mix too much - you want to see the swirl.

Spread chocolate cream generously over the pavlova, taking care to keep the chocolate swirls intact. Drizzle with extra chocolate icing, if desired.

Remove chocolate sheet from freezer and break into large pieces. Decorate pavlova with berries and chocolate shards, and crumble dried cherries over the top. Finish by grating chocolate shavings from the refrigerated chocolate over the top. Serve immediately.