Truffle Pavlova Wreath

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

MINI PAVLOVAS

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.