Name: Chocolate pavlova with salted butterscotch sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 6 egg whites, at room temperature; 300 gram caster sugar; 3 tablespoon cocoa powder; 1 tablespoon balsamic or white vinegar; 1/2 teaspoon cream of tartar; 75 gram good quality dark chocolate, chopped; 600 millilitre cream, whipped, to serve; 2 tablespoon fine, good quality chocolate flakes, to garnish; Salted butterscotch sauce; 150 millilitre cream; 75 gram butter; 150 gram brown sugar; 1 tablespoon butterscotch schnapps; 1 teaspoon vanilla essence; 1 pinch sea salt flakes, to serve

Chocolate pavlova with salted butterscotch sauce

The humble Aussie pavlova is made even more decadent when swirled with flaked chocolate and served with a rich, creamy topping. Drizzle over a homemade salted caramel sauce to create utter dessert heaven.

Serves 10

Prep

15M

Cook

Total

1H 15M

Ingredients

6 egg whites, at room temperature

300 gram caster sugar

3 tablespoon cocoa powder

1 tablespoon balsamic or white vinegar

1/2 teaspoon cream of tartar

75 gram good quality dark chocolate, chopped

600 millilitre cream, whipped, to serve

2 tablespoon fine, good quality chocolate flakes, to garnish

Salted butterscotch sauce

150 millilitre cream

75 gram butter

150 gram brown sugar

1 tablespoon butterscotch schnapps

1 teaspoon vanilla essence

1 pinch sea salt flakes, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line baking tray with baking paper. Trace around plate on paper.

2.Place egg whites in bowl of mixer. Beat until soft peaks form. Using tablespoon, add caster sugar in 6 batches, beating well after each addition, to form stiff, glossy peaks.

3.Add cocoa, vinegar and cream of tartar. Whisk briefly, then remove beaters from bowl. Use spatula to gently fold in chopped chocolate.

4.Spoon pavlova into circle on baking paper. Pile mixture high and smooth around edges.

5.Place pavlova in oven. Immediately reduce temperature to 150°C (130°C fan-forced). Bake 1 hour, or until meringue is cracked and hard on the outside. Turn oven off with door slightly open. Allow pavlova to cool completely.

6.To make sauce: combine all ingredients in saucepan. Stir to combine. Bring to boil, stirring occasionally. Reduce heat. Simmer 15 minutes, until thickened. Remove from heat. Cool.

7.To serve, place pavlova on platter. Spoon whipped cream onto it. Swirl spoonfuls of sauce into the cream. Sprinkle with chocolate shavings and sea salt flakes. Serve.

Women's Weekly Food