Decadent Chocolate Raspberry Pavlova Tower
Ingredients for meringue
-8 egg whites
-2 cup granulated sugar
-2 tsp white wine vinegar
-2 tsp cornflour
-2 tsp vanilla extract
-473ml whipping cream, whipped and sweetened
-2 cups of whole raspberries
-1 cup pomegranate seeds
-1 jar of Wildly Delicious Preserve Co. Milk Chocolate Bourbon Sauce, melted
-1 cup Macadamia nuts
-milk chocolate bar, for chocolate shavings
Heat oven to 270 f. Using a pencil, mark out the circumference of a small side plate three times (6 inches or so) on baking parchment. With a hand mixer, or whisk, beat the egg whites with a until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy and thick. Whisk in the vinegar, cornflour and vanilla.
On a large baking sheet, with your stencilled parchment, spoon out an equal amount of meringue into the three circles. With a spoon, spread the meringue to the edges, and make them slightly concave in the middle, to allow for more toppings between, once stacked. Bake for 1 hour, then let cool gradually in the oven once it has been shut off.
To serve, layer the pavlova with toppings. Start with one of the pavlova rounds as a base, add whipped cream, then ⅓ of each topping. Finish with the top layer with extra chocolate sauce and a small pile of raspberries in the middle.
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