Chocolate and Wattle Seed Pavlova
Search results for Chocolate and Wattle Seed Pavlova
Ingredients
What you need
6 egg whites, at room temperature
1½ cups caster sugar
80g CADBURY Baking Milk Chocolate, finely grated
1 teaspoon wattle seed
2 cups whipped cream or ice cream, for serving
Fresh berries, for decoration
Chocolate curls, for decoration
6 egg whites, at room temperature
1½ cups caster sugar
80g CADBURY Baking Milk Chocolate, finely grated
1 teaspoon wattle seed
2 cups whipped cream or ice cream, for serving
Fresh berries, for decoration
Chocolate curls, for decoration
Chocolate and Wattle Seed Pavlova
Search results for Chocolate and Wattle Seed PavlovaIngredients
What you need
6 egg whites, at room temperature
1½ cups caster sugar
80g CADBURY Baking Milk Chocolate, finely grated
1 teaspoon wattle seed
2 cups whipped cream or ice cream, for serving
Fresh berries, for decoration
Chocolate curls, for decoration
6 egg whites, at room temperature
1½ cups caster sugar
80g CADBURY Baking Milk Chocolate, finely grated
1 teaspoon wattle seed
2 cups whipped cream or ice cream, for serving
Fresh berries, for decoration
Chocolate curls, for decoration
This terrific chocolate pavlova is perfect for Australia day with the addition of the subtle coffee flavour of wattle seed.
Method
1. BEAT the egg whites until stiff peaks form. Gradually add the sugar ¼ cup at a time beating well between each addition until the meringue is thick and glossy and sugar has dissolved. Gently fold through the chocolate and wattle seed.
2. SPREAD a third of the meringue onto a paper lined baking tray to make a 24cm circle. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a moderately slow oven 150ºC for 1 ½ hours. Turn off oven and cool completely in the oven.
3. FILL the centre of the pavlova with the cream and decorate with berries and chocolate. Serve immediately.
2. SPREAD a third of the meringue onto a paper lined baking tray to make a 24cm circle. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a moderately slow oven 150ºC for 1 ½ hours. Turn off oven and cool completely in the oven.
3. FILL the centre of the pavlova with the cream and decorate with berries and chocolate. Serve immediately.
