Violet Crumble pavlova pie

CHUNKS of Violet Crumble take this Aussie classic to a whole new level of decadence. SERVES: 8 PREP: 1 hour 30 minutes COOK: 1 hour 5 minutes

Ingredients

3 egg whites

155g (3/4 cup) caster sugar

1 tsp cornflour

1/2 tsp white vinegar

1/2 tsp vanilla extract 600ml thickened cream 100g dark chocolate, chopped 2 x 50g Violet Crumble bars 125g punnet fresh raspberries

Method

1. Preheat oven to 120C/100C fan-forced. Grease a 20cm (base measurement, 23cm across top) pie plate. Place on a baking tray.

2. Use electric beaters with the whisk attachment to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating constantly, until meringue is thick and glossy and sugar has dissolved. Beat in cornflour, vinegar and vanilla until just combined.

3. Spoon mixture into prepared dish. Spread over the base and sides, creating a hollow in the centre like a pie shell. Bake for 1 hour or until the meringue is crisp and dry. Turn off oven and leave in the oven to cool completely with the door ajar.

4. Meanwhile, place 1/4 cup of the cream in a small saucepan. Stir over low heat until warm. Add chocolate. Stir until smooth. Transfer to a bowl. Cool.

5. Use electric beaters to beat remaining cream in a bowl until firm peaks form. Finely chop one Violet Crumble bar and sprinkle into pavlova shell. Top with whipped cream. Drizzle with chocolate sauce. Top with raspberries and remaining Violet Crumble bar cut into shards.