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Ultimate CARAMILK pavlova
1½ hours
Medium
10 – 12 Servings
Make the ultimate pavlova for your Christmas table with the combination of soft meringue, CADBURY CARAMILK, Philly Cream Cheese and topped off with festive CADBURY FLAKE CARAMILK.
Method
BEAT the egg whites and salt until stiff peaks form. Gradually add the sugar 2 tablespoons at a time, beating very well between additions until the meringue is thick and glossy.
Divide the mixture in half. Spread one half onto a paper lined tray to make a 25cm circle, repeat with the remaining mixture to make 2. Scatter over the caramilk baking chips, spoon the caramel over each meringue and swirl with a palette knife.
Bake in a slow oven 140°C for 1 hour and 15 minutes or until crisp. Turn the oven off and leave the door slightly ajar to cool completely.
BEAT the PHILLY and sugar with an electric mixer until smooth then add the melted chocolate, vanilla and cream and beat until thickened.
Place one meringue onto a serving plate or cake stand and top with the half the cream, add half the caramel sauce and swirl. Repeat with second layer, remaining cream and remaining caramel sauce. Decorate with shards of FLAKE. Serve immediately.
Method
BEAT the egg whites and salt until stiff peaks form. Gradually add the sugar 2 tablespoons at a time, beating very well between additions until the meringue is thick and glossy.
Divide the mixture in half. Spread one half onto a paper lined tray to make a 25cm circle, repeat with the remaining mixture to make 2. Scatter over the caramilk baking chips, spoon the caramel over each meringue and swirl with a palette knife.
Bake in a slow oven 140°C for 1 hour and 15 minutes or until crisp. Turn the oven off and leave the door slightly ajar to cool completely.
BEAT the PHILLY and sugar with an electric mixer until smooth then add the melted chocolate, vanilla and cream and beat until thickened.
Place one meringue onto a serving plate or cake stand and top with the half the cream, add half the caramel sauce and swirl. Repeat with second layer, remaining cream and remaining caramel sauce. Decorate with shards of FLAKE. Serve immediately.
Ingredients
6 egg whites, at room temperature Pinch salt 1 ½ cups caster sugar ¾ cup caramilk baking chips 2 Tbsp store bought thick caramel sauce 250g PHILADELPHIA Cream Cheese, softened 180g CADBURY CARAMILK chocolate block melted 2/3 cup pure icing sugar, sifted 1 teaspoon vanilla 2 cups thickened cream 1 cup caramel sauce 2 x 30g CADBURY CARAMILK FLAKE BAR
6 egg whites, at room temperature Pinch salt 1 ½ cups caster sugar ¾ cup caramilk baking chips 2 Tbsp store bought thick caramel sauce 250g PHILADELPHIA Cream Cheese, softened 180g CADBURY CARAMILK chocolate block melted 2/3 cup pure icing sugar, sifted 1 teaspoon vanilla 2 cups thickened cream 1 cup caramel sauce 2 x 30g CADBURY CARAMILK FLAKE BAR
6 egg whites, at room temperature Pinch salt 1 ½ cups caster sugar ¾ cup caramilk baking chips 2 Tbsp store bought thick caramel sauce 250g PHILADELPHIA Cream Cheese, softened 180g CADBURY CARAMILK chocolate block melted 2/3 cup pure icing sugar, sifted 1 teaspoon vanilla 2 cups thickened cream 1 cup caramel sauce 2 x 30g CADBURY CARAMILK FLAKE BAR
Make the ultimate pavlova for your Christmas table with the combination of soft meringue, CADBURY CARAMILK, Philly Cream Cheese and topped off with festive CADBURY FLAKE CARAMILK.
Method
BEAT the egg whites and salt until stiff peaks form. Gradually add the sugar 2 tablespoons at a time, beating very well between additions until the meringue is thick and glossy.
Divide the mixture in half. Spread one half onto a paper lined tray to make a 25cm circle, repeat with the remaining mixture to make 2. Scatter over the caramilk baking chips, spoon the caramel over each meringue and swirl with a palette knife.
Bake in a slow oven 140°C for 1 hour and 15 minutes or until crisp. Turn the oven off and leave the door slightly ajar to cool completely.
BEAT the PHILLY and sugar with an electric mixer until smooth then add the melted chocolate, vanilla and cream and beat until thickened.
Place one meringue onto a serving plate or cake stand and top with the half the cream, add half the caramel sauce and swirl. Repeat with second layer, remaining cream and remaining caramel sauce. Decorate with shards of FLAKE. Serve immediately.
