Chocolate & walnut Pavlova with tangerines & madeira
Adding rich dark chocolate to meringue and pairing it with walnuts, madeira-spiked cream and tangerines makes this perfect for Christmas, with similar flavours to a classic trifle.
Serves 8 Prep 40 mins Cook 2 hrs
4 medium egg whites
220g caster sugar
1/2 tsp white wine vinegar
100g walnuts
80g dark chocolate, melted and cooled a little
FOR THE FILLING
300g tangerines, peeled and pith removed
100ml madeira
450ml double cream
10g dark chocolate, grated 1 Roughly chop the tangerines. In a bowl, toss the tangerines together with the madeira until thoroughly coated, then set aside and leave to macerate.
2 Heat oven to 110C/90C fan/gas 1/4. Line two baking sheets with baking parchment. Whisk the egg whites in a clean bowl or stand mixer until soft peaks form. While continuing to whisk, gradually add the caster sugar and whisk until thick and glossy, then whisk in the vinegar too. Toss the walnuts in the melted chocolate, then fold into the egg whites so the meringue is marbled with chocolate.
3 Spread circles of about 20-25cm of the chocolate and walnut meringue on both baking sheets. Bake the meringues for 2 hrs until crisp but slightly soft in the middle. Don’t worry if the surface cracks; it will still taste delicious. Remove the baking trays from the oven and carefully lift the meringues and parchment onto wire racks to cool. Once cool, peel the baking parchment from the meringues, then use a wide palette knife to lift one meringue onto a serving platter or cake stand.
4 Whip the double cream to soft peaks, being careful not to over-whip. Fold in half of the tangerines and the madeira they were soaked in. Spread just over half the cream mixture onto the meringue, then top with the other layer of meringue, the remaining cream and the rest of the tangerines. Sprinkle over the grated dark chocolate and serve. Can be made a day ahead and kept chilled in the fridge. PER SERVING 591 kcals, fat 44g, saturates 22g, carbs 39g, sugars 36g, fibre 2g, protein 6g, salt 0.2g