Dessert

Choc hazelnut mini pavlovas

Swirled with dark chocolate and topped with fresh raspberries, these melt-in-your-mouth mini pavlovas are a decadent summer treat!
mini pavlovas
8
20M
35M
15M
55M

Ingredients

Method

1.Preheat oven to 150°C. Line two large oven trays with baking paper
2.In a small bowl using an electric mixer, beat egg whites to soft peaks. Gradually add caster sugar, 1 tablespoon at a time, until mixture is thick and glossy. Beat in cornflour and white vinegar.
3.Using a large metal spoon dollop 8 rounds of meringue onto trays. Use the back of a spoon to spread into 10cm nests with a small indent. Drizzle melted cooled dark chocolate over each. Use a skewer to gently swirl. Bake for 30-35 minutes. Cool in turned off oven with door ajar.
4.Meanwhile, in a bowl, beat thickened cream, icing sugar and vanilla to soft peaks. Serve meringues dolloped with cream and topped with extra chopped dark chocolate, raspberries and hazelnuts.

Do not overbeat egg-white before adding sugar as it will break down.

Note

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