This pavlova rocky road recipe is quick, easy and can be manipulated to suit any need or preference.
For example, if you’re not all about the white chocolate base, feel free to swap it for a milk or dark chocolate instead. Not so keen on the almonds? We love walnuts, pecans or macadamias as well. See the box beneath the recipe for more recommended pavlova rocky road ingredient substitutions.
Ingredients
Method
Lightly grease and line a 19cm x 29cm slice pan with baking paper.
Place chocolate and coconut oil in a large microwave-safe bowl. Cook on MEDIUM (50%) power in 30 seconds bursts, stirring, until melted and smooth. Cool for 5 minutes.
Meanwhile, combine coconut, meringues, marshmallows, dehydrated strawberries and almonds in a large bowl. Stir in cooled chocolate and spread into prepared pan.
Refrigerate for 30 minutes, until set. Cut into squares to serve.
We find:
Switch up the flavours of your and swap the white chocolate for milk chocolate and use pink marshmallows instead of white and pistachios in place of the almonds.
If you can’t find dehydrated strawberries, you can use glacé cherries or red licorice.
Store in an airtight container in fridge for up to a week.
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