Truf­fle Pavlova Wreath

Australian House & Garden - - HG | CHRISTMAS ENTERTAINING -

MAKES 10 meringues and 40 Truf­fles PREP TIME AND COOK TIME 1 hour 45 min

300g NESTLÉ PLAISTOWE Dark Choco­late, melted

395g can NESTLÉ Sweet­ened Con­densed Milk

1 cup (100g) red vel­vet or choco­late cake crumbs

Fine gold shim­mer pow­der, finely crushed pis­ta­chios and NESTLÉ Co­coa, to coat


3 egg whites

¾ cup (165g) caster su­gar

1 cup (250ml) thick­ened cream Fresh cher­ries and choco­late curls, to decorate

1 Com­bine NESTLÉ PLAISTOWE dark choco­late, NESTLÉ Sweet­ened Con­densed Milk and crumbs in a large bowl. Re­frig­er­ate 1 hour or un­til firm.

2 Pre­heat oven to 120°C (100°C fan-forced). Grease a large oven tray. Draw a 25cm cir­cle on a sheet of bak­ing pa­per. Turn, pen­cil-side down, on tray.

3 MINI PAVLOVAS Beat egg whites in a bowl with an elec­tric mixer un­til soft peaks form. Grad­u­ally add the caster su­gar, beat­ing un­til su­gar is dis­solved, about 10 min­utes.

4 Trans­fer meringue mix­ture to large pip­ing bag with 1cm noz­zle. Pipe 10 mini pavlovas around the in­side of the cir­cle. Make an in­dent in the top of each with the back of a spoon. Bake 50 min­utes – 1 hour or un­til dry to touch. Cool in oven with door ajar.

5 Roll 2 tea­spoon­fuls of truf­fle mix­ture into balls. Sprin­kle one-third of the truf­fles with crum­bled gold shim­mer pow­der. Roll one-third in nuts and re­main­ing in sifted NESTLÉ Co­coa. Place on a tray; re­frig­er­ate un­til firm.

6 Trans­fer mini pavlova wreath to serv­ing plate. Decorate with fresh cream, truf­fles, cher­ries, choco­late curls and baby mint leaves, if de­sired.

NESTLÉ Sweet­ened Con­densed Milk is made from fresh Aus­tralian milk and over 100 years of know-how, help­ing to make your bak­ing a sweet suc­cess.

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