Cakes & Muffins

Chocolate Pavlova Christmas Stack

Prep time
Cooking time
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Chocolate Pavlova Christmas Stack

What you need

6 egg whites, at room temperature
Pinch salt
1 ½ cups caster sugar
1 tablespoon CADBURY BOURNVILLE Cocoa, sifted

250g PHILADELPHIA Cream Cheese, softened
2/3 cup pure icing sugar, sifted
1 teaspoon vanilla
2 cups thickened cream

Fresh raspberries, for decoration
2 x 30g CADBURY Flake Dark, broken into shards

Make it

  1. Beat the egg whites and salt until stiff peaks form. Gradually add the sugar 2 tablespoons at a time, beating very well between additions until the meringue is thick and glossy.
  2. Divide the mixture in half. Spread one half onto a paper lined tray to make a 25cm circle, repeat with the remaining mixture to make a second circle on another paper lined tray. Spoon the cocoa into a fine sieve and dust each meringue with the cocoa.
  3. Bake in a slow oven 140°C for 1 hour and 15 minutes or until crisp. Turn the oven off and leave the door slightly ajar to cool completely.
  4. Beat the Philadelphia cream cheese and sugar with an electric mixer until smooth then add the vanilla and cream and beat until thickened.
  5. Place one meringue onto a serving plate or cake stand and top with the half the cream, repeat with second layer and remaining cream. Top with fresh raspberries and shards of Flake Dark. Serve immediately.