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Chocolate pavlova nests
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Decadent chocolate meringue nests filled with luscious berries and cream.
Ingredients:
  • 2 eggwhites
  • Pinch cream of tartar
  • 107.50 gm caster sugar
  • 10.00 gm cocoa powder
  • 4 scoops raspberry ripple ice-cream
  • 200g mixed fresh berries or frozen berries
  • 6.00 gm pure icing sugar, for dusting
Instructions:
  • 1. Preheat the oven to 150°C. Line a baking tray with non-stick baking paper and mark four 7cm circles on it.
  • With an electric mixer, whip egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, ensuring each addition is well incorporated. Continue beating until the meringue is thick and shiny. Fold in cocoa until just mixed.
  • - Dollop meringue onto baking tray in circular shapes, creating nests. Gently make a small dent in the center of each nest. Bake for 30 minutes. Lower oven temperature to 120°C. Bake for another 30 minutes or until meringue is crispy and dry. Turn off oven, crack open the door, and let the meringues cool completely inside.
  • Place delicate meringue nests onto elegant plates. Crown each with a generous scoop of creamy ice cream and a colorful assortment of fresh, juicy berries. Sprinkle with a light dusting of snowy icing sugar and present beautifully.

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