Spiced Chocolate Pavlovas
- 400ml double cream
- 250g caster sugar
- 200g dark chocolate, roughly chopped
- 150g raspberries
- 80g mini chocolate eggs
- 20ml strong espresso coffee
- 4 egg whites
- 2 tablespoons caster sugar
- 2 teaspoons Coffee Chilli Sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflower
- 1 teaspoon vanilla extract
Preheat oven to 300F/ 150C/ Gas Mark 2.
Line a baking tray with baking paper.
In a bowl whisk the egg whites until they form stiff peaks. Add the caster sugar and whisk with the egg whites until combined.
Then add in the Coffee Chilli Sauce, vanilla extract, cornflour and white wine vinegar. Whisk until the peaks are stiff again.
Dollop eight even splodges of the meringue onto the baking tray. Use two baking trays if they won’t fit onto one. Use a spoon to make a little dip in each meringue to create a crater.
Place tray/s in the oven and bake for 45mins. Once cooked, turn the oven off but leave the meringues inside to fully cool before taking them out.
Put the chocolate and coffee in a bowl.
Pour 300ml cream into a saucepan add the sugar, stir and bring to the boil. Once boiled, pour the cream mixture over the chocolate and whisk until melted and combined. Set aside to cool at room temperature.
Once cooled, take a spoonful of the chocolate ganache and spoon into each of the Pavlovas, then set aside again so that the ganache cools further and thickens.
Whisk the remaining 100ml cream until thick.
Once the ganache has set dollop some of the cream on top of each Pavlova, then top each with the raspberries and mini eggs.