Prep
25 minsBake
1hr 30minsServes
6-8Difficulty
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.
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.
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.
Bake the meringue in the oven for 90 minutes, then remove and leave to cool on the baking tray.
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.
Sprinkle with Tate & Lyle Icing Sugar and serve!
Ingredients – 10 items
1
Egg whites
Fairtrade Tate & Lyle Golden Caster Sugar
Cornflour
White wine vinegar
Cocoa powder
Dark chocolate
Finely chopped
Double cream
Tate & Lyle Fairtrade Icing Sugar
Plus extra, to sprinkle
Red wine
Sweet
Strawberries
Fresh, hulled and halved
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