CHOC PAVLOVA

SERVES 12 PREP 20 MINS +COOLING COOK 11/ HOURS 4

◆ 100g dark chocolate, melted, cooled

◆ 4 egg whites, at room temperature

◆ 1 cup caster sugar

◆ 1 tbsp cornflour

◆ 1 tsp white vinegar

◆ 125g pkt candy coated chocolate eggs, to serve TOPPING

◆ 600ml thickened cream

◆ 2 tbsp icing sugar

◆ 1 tsp vanilla extract

◆ 2 tbsp Nutella

◆ 2 tbsp boiling water

◆ 125g punnet raspberries

1 Preheat oven to 120°C. Line an oven tray with baking paper. Mark 20cm circle on paper and turn pencil-side down onto tray. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form, gradually add caster sugar. Beat until dissolved after each addition and mixture is thick and glossy.

3 Fold cornflour and vinegar into meringue mixture. Spread half the meringue over marked circle. Drizzle over chocolate and swirl in gently using a skewer. Top with remaining meringue and chocolate.

4 Bake 1¼ hours or until dry to the touch. Turn oven off. Leave meringue to cool in oven with door ajar.

5 TOPPING In a bowl, using an electric mixer, beat cream, sugar and vanilla until soft peaks. Pile cream into pavlova. Whisk together Nutella and water. Drizzle over pavlova. Top with raspberries. Serve with small chocolate eggs.