Chocolate chantilly pavlova

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 3
    large egg whites
  • pinch of salt
  • 1
    ml
    cream of tartar
  • 155
    g
    sugar
  • 2
    ml
    vanilla essence
  • 80
    ml
    chopped walnuts or pecans
  • FILLING
  • 375
    ml
    cream
  • 100
    ml
    readymade chocolate sauce
  • 30
    ml
    castor sugar
  • DECORATION
  • chocolate curls
 

Method

 
1. Beat the egg whites, salt and cream of tartar together in a large mixing bowl until soft peaks form. Gradually beat in the sugar until a very stiff meringue is formed. Beat in the vanilla. 2. Line a baking tray with greaseproof paper. Spread the meringue mixture in a circle, building up the sides as high as possible. Sprinkle the nuts over the bottom. Bake in a preheated 140 ºC oven for 1 hour. Turn off the oven and leave meringue shell in oven until oven has cooled. 3. FILLING: Whisk the cream and castor sugar until stiff. Stir a little of the whipped cream into the chocolate sauce and then fold the mixture into the rest of the whipped cream. Spread evenly into the meringue crust and chill. 4. TO DECORATE: Top with chocolate curls.
 

Read more on: bake  |  eggs
 

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