Chocolate and Strawberry Pavlova

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Prep

25 mins

Bake

1hr 30mins

Serves

6-8

Difficulty

Medium

About

This traditional pud is the perfect aperitif to an evening meal out in the garden. Treat yourself further and serve with a scoop of ice cream.

made using

Pure Cane Caster Sugar

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Meringues & Pavlovas Medium Desserts Desserts 6-8

Instructions

Ingredients

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Step 1

Preheat the oven to 140°C/275°F/Gas Mark 1 and draw a 25cm circle on a piece of baking parchment. Cut the circle out and place it on a baking tray.

Step 2

Whisk the egg whites until stiff peaks form. Gradually whisk in the Tate & Lyle Caster Sugar, a little at a time, until the mixture is glossy. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate and spoon the meringue onto the parchment circle.

Step 3

Bake the meringue in the oven for 90 minutes, then remove and leave to cool on the baking tray.

Step 4

When you are ready to serve and the meringue is completely cool, whip the double cream and Tate & Lyle Icing Sugar together with the alcohol. Spread over the pavlova base and cover with the fresh strawberries.

Step 5

Sprinkle with Tate & Lyle Icing Sugar and serve!