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CADBURY FLAKE CARAMILK and white chocolate pavlova nests recipe
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Indulgent chocolate pavlova with luscious cream and fresh raspberries - a decadent treat for chocoholics.
Ingredients:
  • 3 egg whites
  • 155g (3/4 cup) caster sugar
  • 3 x 30g FLAKE CARAMILK chocolate, crumbled
  • 180g Baking White Chocolate block, coarsely chopped
  • 250g pkt Original cream cheese, at room temperature
  • 4.40 gm vanilla extract
  • 20.20 gm thickened cream
  • 180g fresh raspberries
Instructions:
  • Preheat your oven to 150C (130C fan forced).
  • Whisk the egg whites in a clean, dry bowl using electric beaters until firm peaks form. Gradually add the sugar, one tablespoon at a time, while whisking constantly until the mixture becomes thick and glossy. Gently fold in half of the FLAKE chocolate.
  • Transfer the fluffy meringue into a piping bag equipped with a 2cm fluted nozzle.
  • Prepare two baking trays by lining them with baking paper. Using a piping bag, pipe six 8cm meringue nests onto the trays, making sure they are 5cm apart. Lower the oven temperature to 130C/110C fan forced. Bake the meringues for 45 minutes until they are crisp and dry. Turn off the oven and let the meringues cool completely with the oven door slightly open.
  • Place the white chocolate in a microwave-safe bowl. Microwave on Medium for 2-3 minutes, stirring every minute with a metal spoon until melted. Stir until smooth and let it cool for 5 minutes.
  • Beat cream cheese and vanilla with electric beaters until smooth. Incorporate melted chocolate, being careful not to over mix. Gently fold in the cream mixture using a spatula until just combined. Spoon the mixture into the meringue nests, top with berries, and sprinkle with remaining FLAKE chocolate before serving.

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