Name: Chocolate and pear pavlova
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: serving
Cuisine: Bake
Ingredients: 6 eggs large, whites only at room temperature; 350 g castor sugar; 10 ml cornflour; 10 ml vinegar white; 50 ml cocoa powder; 250 ml cream; pears firm; 100 ml honey; butter

Recipe Disclaimer

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Ingredients (9)

6	eggs — large, whites only at room temperature
350 g	castor sugar
10 ml	cornflour
10 ml	vinegar — white
50 ml	cocoa powder
250 ml	cream

PEARS:

	pears — firm
100 ml	honey
	butter

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Method:

Oven temperature: 140°C

Line one or two baking trays with baking paper.

Beat the egg whites in a large bowl until stiff. Whisk in the sugar, a spoonful at a time.
Mix the cornflour and vinegar together and then fold into the meringue mixture. Fold in 10ml of the sifted cocoa powder. Remove about 100-150ml of the meringue mixture and mix with the remaining cocoa to form a smooth paste. Spoon the cocoa mixture onto the meringue and fold through two or three times to create a marbled effect.

Spoon out onto the lined baking tray in a large circle. Hollow the middle slightly with the back of a spoon. Make two smaller circles on two baking sheets, if you prefer.
Bake in a preheated oven for one hour, or until firm on the outside. Switch the oven off and leave to cool completely. (The middle will remain slightly soft.) Cool then remove the baking paper.

Pears
Peel, halve and core the pears. Place them into a roasting tin. Drizzle with honey and put a small blob of butter onto each piece of pear. Roast for 30 minutes. Turn the pears over and roast for a further 30 minutes.

TIP
Roast the pears while the meringues are cooking, to save time and electricity.
Whip the cream until stiff. Spoon onto the meringue and then top with the cooled roasted pears and honey.

Serves: 8-10

Words: Louisa Holst, Image: Ed O’Riley, Ideas magazine

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