The good news is that this delicious chocolate Easter pavlova looks impressive but is super quick and simple to whip up and serve at your Easter lunch.
Pavlova has long been a nemesis of mine. I was never quite happy because they often cracked and sometimes sank. But then one day a "pav expert" told me that cracking and sinking meringue is no big deal - you just cover it all with cream and it's simply more delicious!
Difficulty: easy | Serves: 8
Ingredients
For pavlova
6 large egg whites, room temperature
1 ½ cups castor sugar
4 tablespoons cocoa powder, sifted
2 tablespoons white vinegar
For topping
300ml pure cream
2 packets Easter eggs of your choice
Method
Preheat oven to 180°C.
Beat egg whites until firm peaks form and then add sugar one tablespoon at a time, beating well in between.
When sugar is all in and meringue is glossy and stiff, gently fold in sifted cocoa and vinegar.
When thoroughly mixed, pile your meringue onto a baking tray lined with baking paper. You want to create a nest shape, which is higher at the sides.
Pop the pavlova into the oven and turn oven down to 150°C immediately.
Leave for about 60 minutes, perhaps a little more depending on your oven. Pavlova is ready when the sides and crispy but still a little soft in the middle. Due to the nest shape and the middle being thinner, test your pavlova on the middle of the side.
When ready, turn over off, and crack it open but leave pavlova inside to cool completely.
Just before serving, whip cream until soft peaks form and pile the cream into your nest. Lay your eggs on top of the cream and serve immediately.