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.

Easy Cook - - 12 GREAT PUDS, CAKES & BAKES -

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


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

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