Chocolate and Strawberry Pavlova

Name: Chocolate and Strawberry Pavlova
Yield: 6-8
Ingredients: 6 Egg whites; 300 g Fairtrade Tate & Lyle Golden Caster Sugar; 1 tbsp Cornflour; 2 tbsp White wine vinegar; 25 g Cocoa powder; 50 g Dark chocolate; 284 ml Double cream; 3 tbsp Tate & Lyle Fairtrade Icing Sugar; 1 tbsp Red wine; 1 punnet Strawberries

Rating 0.0

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Prep

25 mins

Bake

1hr 30mins

Serves

6-8

Difficulty

Medium

About

This traditional pud is the perfect aperitif to an evening meal out in the garden. Treat yourself further and serve with a scoop of ice cream.

made using

Pure Cane Caster Sugar

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Meringues & Pavlovas Medium Desserts Desserts 6-8

Instructions

Ingredients

Reviews

Step 1

Preheat the oven to 140°C/275°F/Gas Mark 1 and draw a 25cm circle on a piece of baking parchment. Cut the circle out and place it on a baking tray.

Step 2

Whisk the egg whites until stiff peaks form. Gradually whisk in the Tate & Lyle Caster Sugar, a little at a time, until the mixture is glossy. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate and spoon the meringue onto the parchment circle.

Step 3

Bake the meringue in the oven for 90 minutes, then remove and leave to cool on the baking tray.

Step 4

When you are ready to serve and the meringue is completely cool, whip the double cream and Tate & Lyle Icing Sugar together with the alcohol. Spread over the pavlova base and cover with the fresh strawberries.

Step 5

Sprinkle with Tate & Lyle Icing Sugar and serve!

Ingredients – 10 items

Serving

Egg whites

Fairtrade Tate & Lyle Golden Caster Sugar

300 g

Cornflour

1 tbsp

White wine vinegar

2 tbsp

Cocoa powder

25 g

Dark chocolate

Finely chopped

50 g

Double cream

284 ml

Tate & Lyle Fairtrade Icing Sugar

Plus extra, to sprinkle

3 tbsp

Red wine

Sweet

1 tbsp

Strawberries

Fresh, hulled and halved

1 punnet

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