What you need
3 egg whites, at room temperature
1 cup caster sugar
¼ cup CADBURY BOURNVILLE Cocoa, sifted
½ teaspoon cinnamon
2 cups water
1 cup fruity white wine
2 cups caster sugar, extra
Strip of orange rind
1 cinnamon stick
10 small firm ripe pears, peeled, cored and halved
1 cup cream, whipped
½ cup toasted coarsely chopped hazelnuts
- BEAT the egg whites and salt until stiff peaks form. Continue beating, whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the cocoa and cinnamon.
- SPREAD a 1cm thick layer of meringue in a 24cm circle on a paper lined baking tray. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a slow oven 140ºC for 45-60 minutes. Turn off oven and cool completely in the oven. Store in an airtight container until required.
- COMBINE the water, wine, extra sugar, orange rind and cinnamon stick in a saucepan, bring to the boil and simmer for 5 minutes. Add the pears, cover with a wet sheet of baking paper and a lid, and poach for 30-40 minutes or until soft. Lift pears aside and boil for 20 minutes to reduce liquid to a syrup then pour over pears. Chill, covered, until required.
- TOP pavlova with cream and pears, and then sprinkle with hazelnuts.