Photography: Con Poulos. Styling: Michele Cranston.
This pavlova rocky road is a show-stopping dessert that combines the crisp, chewy goodness of meringues with the indulgent sweetness of a rocky road. Layered with marshmallows, chunks of chocolate, fruit and almonds, it’s a playful twist on two classic treats that’s sure to be a crowd favourite. Easy to make and even easier to love, it’s a must-try for your next festive gathering.
Ingredients
Method
Lightly grease and line a 19cm x 29cm slice pan with baking paper.
Place chocolate and coconut oil in a large microwave-safe bowl. Cook on MEDIUM (50%) power in 30 seconds bursts, stirring, until melted and smooth. Cool for 5 minutes.
Meanwhile, combine coconut, meringues, marshmallows, dehydrated strawberries and almonds in a large bowl. Stir in cooled chocolate and spread into prepared pan.
Refrigerate for 30 minutes, until set. Cut into squares to serve.
Flavour variations
Switch up the flavours and swap the white chocolate for milk chocolate and use pink marshmallows instead of white and pistachios in place of the almonds. If you can’t find dehydrated strawberries, you can use glacé cherries or red licorice.
How long will pavlova rocky road keep?
Store this pavlova rocky road in an airtight container in fridge for up to a week – if it doesn’t get eaten by then!
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