WATCH: Easter marshmallow pavlova



Ingredients 7
Servings 0
Time 2 hours + cooling time
  • 6
    egg whites
  • 250
    g
    castor sugar
  • 1
    Tbs
    cocoa
  • 3
    ml
    cream of tartar
  • 1
    cup
    whipping cream
  • 2
    handful
    Speckled Eggs
  • 1
    Flake chocolate bar
 

Method

2 hours + cooling time
 

Pre-heat the oven to 200°C.

While the oven heats, whisk the eggs and cream of tartar. After a couple minutes of whisking the mixture should be fluffy. Add the castor sugar and continue whisking until soft peaks form.

Gently fold in the cocoa, and then the mixture will be ready to be shaped onto a baking tray.

Line a baking tray with baking paper and then pour the mixture on top, and shape into a shallow bowl shape (see video).

Reduce oven temperature to 120°C, and bake meringue for 1 hour and 30 minutes. 

While the meringue is baking, whisk the cream until firm peaks form.

When the meringue has baked, allow it to cool and then add the cream into the bowl shape of the meringue.

Top the cream with Flake and Speckled Eggs, and serve.

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