Choc-Nut Pavlova with Hot Berry Sauce
Pick n Pay - Feb 5th, 10:10
6 No Name Jumbo Eggs
310g of PnP Castor Sugar
1 tsp of Serena Balsamic Vinegar
60g of Nestle Cocoa Powder
50g of Lindt Dark Excellence Chocolate
50g of PnP Almonds Raw, roughly chopped
350g of PnP Frozen Assorted Berries, reserve a few of the best berries for serving
4 tbsp PnP castor sugar
1 tbsp of Snowflake Cornflour, mixed with a little water
1l of Pnp Chocolate Ice Cream
Preheat oven to 180ºC.
Line a large baking tray with baking paper.
Beat egg whites until stiff. Add sugar, a heaped tablespoonful at a time, beating continuously, until fluffy and stiff.
Beat in vinegar.
Fold through cocoa until well incorporated, then fold through chocolate and nuts.
Spoon meringue onto baking paper and shape into a high disk using the back of a spoon.
Make a slight indentation in the middle to hold filling.
Place meringue in oven and reduce temperature to 140ºC.
Bake for 1 - 1½ hours until crisp but still squidgy in the middle. Remove and allow to cool completely.
Heat berries in a saucepan.
Add sugar to taste. Stir through cornflour mixture and gently cook until thickened.
Scoop ice cream into centre of cooked pavlova.
Serve drizzled with hot berry sauce and reserved frozen berries.Click here for more Pick n Pay recipes
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