What you need
3 egg whites, at room temperature
1 cup caster sugar
¼ cup CADBURY BOURNVILLE Cocoa, sifted
½ teaspoon cinnamon
2 cups water
1 cup fruity white wine
2 cups caster sugar, extra
Strip of orange rind
1 cinnamon stick
10 small firm ripe pears, peeled, cored and halved
1 cup cream, whipped
½ cup toasted coarsely chopped hazelnuts
1. BEAT the egg whites and salt until stiff peaks form. Continue beating, whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the cocoa and cinnamon.
2. SPREAD a 1cm thick layer of meringue in a 24cm circle on a paper lined baking tray. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a slow oven 140ºC for 45-60 minutes. Turn off oven and cool completely in the oven. Store in an airtight container until required.
3. COMBINE the water, wine, extra sugar, orange rind and cinnamon stick in a saucepan, bring to the boil and simmer for 5 minutes. Add the pears, cover with a wet sheet of baking paper and a lid, and poach for 30-40 minutes or until soft. Lift pears aside and boil for 20 minutes to reduce liquid to a syrup then pour over pears. Chill, covered, until required.
4. TOP pavlova with cream and pears, and then sprinkle with hazelnuts.