The Pavlovas:

  • The Meringue:
  • Dark chocolate, coarsely chopped 75.0 g
  • Egg, whites 75.0 ml
  • Salt 1.0 g
  • Caster sugar 225.0 g
  • Corn flour 10.0 g
  • Vinegar, white 5.0 ml
  • Vanilla extract 5.0 g

The Topping:

  • The Topping:
  • Berries, fresh 150.0 g
  • Orange, segments 200.0 g
  • Fresh cream, whipped 300.0 ml
  • Strawberry Topping 200.0 g
  1. The Pavlovas:

    • Preheat oven to 190˚C and line 2 baking sheets with baking parchment paper.
    • Break the orange flavored chocolate into small bowl, melt over a bain-marie, remove and cool completely.
    • Place egg whites and a pinch of salt in a large bowl.
    • Use an electric beater to whisk until soft peaks form.
    • Add sugar, a few tablespoons at a time and whisk well between each addition, reserving 2 tsp of sugar for later.
    • Once the sugar has been added the meringue should be very stiff.
    • Sift corn flour over meringue and fold through very gently.
    • Mix 2 tsp of sugar with white vinegar and vanilla essence and fold into meringue until well mixed.
    • Take a tablespoon of the mixture at a time and place on tray.
    • Drizzle with some chocolate and with a spoon swirls to make a 9cm circle.
    • Take another spoonful of meringue and add to the top of each circle.
    • Drizzle over more chocolate then swirl to spread the mixture into 12cm circles.
    • Making a slight dip in the center of each for the filling.
    • Cook for 5 minutes, lower the heat to 110˚C and cook for 45 minutes.
    • Remove the pavlovas, keep them on the parchment paper in the fridge until completely cold.
  2. The Topping:

    • Whip the cream.
    • Top on pavlovas.
    • Top with fresh fruits.
    • Drizzle with Carte D’Or Strawberry Topping and chocolate flakes.