Violet Crumble Choc Pavlova
Ingredients
180g Violet Crumble Cubes
180g Violet Crumble Cubes
5 egg whites
5 egg whites
1 cup + 1 tablespoon castor sugar
1 cup + 1 tablespoon castor sugar
2 tablespoons cocoa
2 tablespoons cocoa
300ml thickened cream, whipped
300ml thickened cream, whipped
2 cups of seasonal berries (raspberries, strawberries, blackberries, blueberries)
2 cups of seasonal berries (raspberries, strawberries, blackberries, blueberries)
Method
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Step 1
Preheat oven to 120 degrees Celsius and line a baking tray with baking paper.
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Step 2
Shatter Violet Crumble Cubes into crumbs and set aside.
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Step 3
Using an electric mixer beat the egg whites until glossy and thick. When they can hold stiff peaks, beat in castor sugar 1 tablespoon at a time until it is all dissolved.
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Step 4
Very gently fold through cocoa and shattered Violet Crumble.
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Step 5
Scoop generous amounts of the Violet Crumble meringue mixture onto the baking tray to form a round pavlova approximately 15cm in diameter.
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Step 6
Bake at 120 degrees Celsius for 1 hour.
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Step 7
Once cool, top with whipped cream, generous chunks of Violet Crumble and fresh berries.
