Recipes
Walnut-topped pavlova
This luxurious chocolate-coated dessert is filled with meringue and cream
This luxurious chocolate-coated dessert is filled with meringue and cream
(4 votes)
Cook: 2 Hours 15 Mins
Serves: 20
Price: 24p per serving
Nutritional Information
Each 57g serving contains
Energy
862kj
206kcal
862kj
206kcal
10%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
6.3g
6.3g
Med
32%
32%
Sugars
18.8g
18.8g
High
21%
21%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1512kj/361kcal
Typical energy values per 100g:
1512kj/361kcal
Ingredients
4 medium egg whites
1 tsp lemon juice
240g golden caster sugar
1 tsp vanila extract
1 tsp cornflour
65g walnuts, finely chopped
225g milk chocolate, melted
300ml whipping cream
6 walnut halves
Method
1
Pre-heat the oven to 140C/120C/Gas 1. Whisk the egg whites and lemon juice together until soft peaks form. Add the caster sugar, 1 tbsp at a time - beat between each addition.
2
Fold in the vanilla, cornflour and chopped walnuts.
3
On separate sheets of baking paper, draw a 10cm, 12cm and 14cm circle. Put onto baking sheets. Divide the mixture, in proportion, between the circles. Using a palette knife, level the tops and shape the sides so they slope slightly.
4
Bake the 2 smaller meringues for 1 hour 30 minutes and the larger one for 2 hours. Remove from the oven. Leave to cool completely.
5
Melt the chocolate plus 150ml of the cream in a glass bowl over a pan of boiling water, stirring - don't let the bowl touch the water. Take off the heat. Cool for 1 hour then chill for 30 minutes. Whisk with an electric hand-whisk until spreadable.
6
Whip the rest of the cream. Use to sandwich the meringue layers together. Spread the chocolate cream over the top and sides. When set, top with the walnut halves and serve.