This terrific chocolate pavlova is perfect for Australia day with the addition of the subtle coffee flavour of wattle seed.
What you need
6 egg whites, at room temperature
1½ cups caster sugar
80g CADBURY Milk Baking Chocolate, finely grated
1 teaspoon wattle seed
2 cups whipped cream or ice cream, for serving
Fresh berries, for decoration
Chocolate curls, for decoration
- BEAT the egg whites until stiff peaks form. Gradually add the sugar ¼ cup at a time beating well between each addition until the meringue is thick and glossy and sugar has dissolved. Gently fold through the chocolate and wattle seed.
- SPREAD a third of the meringue onto a paper lined baking tray to make a 24cm circle. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a moderately slow oven 150ºC for 1 ½ hours. Turn off oven and cool completely in the oven.
- FILL the centre of the pavlova with the cream and decorate with berries and chocolate. Serve immediately.