Haigh's Festive Fruits Chocolate Pavlova
MODERATE 10 SERVES 30MIN PREP 75MIN COOKING
Ingredients
- 6 extra large egg whites
- 1½ cups (230g) caster sugar
- ⅔ cup (60g) Haigh’s Drinking Chocolate
- 1 teaspoon (5ml) balsamic vinegar
- 1 cup thickened cream
- 50g Haigh’s 70% Dark Chocolate Pastilles
- 50g Haigh’s Fig Pastilles
- 50g Haigh’s Milk Macadamias
- Cherries, figs and passionfruit or any festive fruits of your choice
Method
- Preheat the oven to 120°C (fan-forced). Line a large oven tray with non-stick baking paper. Trace a circle onto the paper using a plate that is between 21-25cm.
- For the pavlova, place the egg whites in a large bowl and beat on high with electric beaters until soft peaks form. Gradually add sugar one tablespoon at a time, beating until the sugar dissolves between each addition. Once all the sugar has been incorporated, add the vinegar.
- Gently fold in 50g of roughly chopped Haigh’s Dark Pastilles. Reserve a tablespoon of Haigh’s Drinking Chocolate, then fold in the rest, trying to leave streaks of drinking chocolate rather than fully mixing it in.
- Shape the meringue into a round shape as per the circle on the paper. Sprinkle the reserved Haigh’s Drinking Chocolate over the top and swirl it around the surface with a fork.
- Place into oven and bake for 75 minutes then turn off the oven and leave the door open slighty. Don’t remove the pavlova until the oven is completely cool.
- Before serving, dust with Haigh’s Drinking Chocolate and spread the top with whipped cream. Decorate with crushed Haigh’s Milk Macadamias, cut Haigh’s Fig Pastilles and your choice of festive fruits.
