Warm chocolate pavlovas

The creaminess of the ice cream and chocolate sauce is a delectable texture contrast to the crunchiness of the pavlova. You can serve this with a berry compote as well if you like.
warm chocolate pavlovas



1.Preheat oven to 180°C/350°F. Line large oven tray with baking paper.
2.Beat egg whites, cups icing sugar and boiling water in small bowl with electric mixer about 10 minutes or until firm peaks form. Fold sifted cocoa powder into meringue.
3.Drop six equal amounts of mixture onto tray; use the back of a spoon to create well in centre of mounds. Bake about 25 minutes or until firm to touch.
4.Meanwhile, blend cornflour, cocoa powder and caster sugar with milk in small saucepan. Stir in egg yolks. Stir over heat until sauce boils and thickens.
5.Serve pavlovas straight from the oven, topped with sauce and scoops of chocolate ice-cream.

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