Pavlova with chocolate mousse filling

Recipe from: 11/28/1996 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 8
    egg whites at room temperature
  • 375
    castor sugar
  • instant chocolate mousse
  • instant cream
  • 50
    chocolate, melted
  • hazelnuts


Preheat the oven to 120 ºC (250 ºF). Draw two 22 cm circles on baking paper and place on a baking sheet. Spray with non-stick food spray and dust with a little cornflour. Whisk the egg whites until stiff but not dry. Add small quantities of the castor sugar at a time, while beating continuously. Spoon the meringue mixture onto the two baking paper circles and shape into circles using a spatula. Bake for 1 hour. Switch the oven off and leave the meringues to cool in the oven. To assemble: Place a meringue layer on a pretty serving platter. Spray with a generous layer of the chocolate mousse and place the other meringue layer on top. Spray with the instant cream and decorate with melted chocolate and nuts. Serves 8.

Read more on: bake  |  eggs


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