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Caramilk pull-apart pavlova recipe
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Delicate mini pavlova nests filled with luscious Caramilk chocolate cream, piped beautifully for a perfect texture.
Ingredients:
  • 600ml ctn thickened cream
  • 200ml ctn double cream
  • 2 x 180g packets Caramilk chocolate, melted, cooled
  • 24 Petite Pavlovas
  • Assorted chocolate eggs, such as Cadbury Caramilk Easter Eggs and Cadbury Dairy
  • Milk Caramello Easter Eggs, to decorate
  • 2 x 45g packet Nestle Kit Kat, halved diagonally
  • Bought caramel spread or caramel sauce, to serve
  • Gold sugar crystals, to decorate
Instructions:
  • Whip thickened cream and double cream together using electric beaters until soft peaks form. Mix in melted Caramilk chocolate and continue beating until firm peaks form. Spoon the cream mixture into a large piping bag fitted with a 1.5cm fluted nozzle.
  • Place the pavlovas in a decorative wreath formation on a large round platter.
  • Fill each pavlova with a generous swirl of chocolate cream. Use the rest of the chocolate cream to fill any spaces between the pavlova nests until they are fully coated.
  • Garnish with a variety of chocolate eggs and Kit Kat pieces. Drizzle with caramel sauce and sprinkle sugar crystals on top. Serve promptly for the best taste.

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