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Chocolate ripple pavlovas with mulled berries recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 4 Free Range Egg whites
  • 220g caster sugar
  • 100g dark chocolate, melted
  • 200ml double cream
  • 250ml red wine
  • 55g caster sugar
  • 1 cinnamon stick or quill
  • 2 whole cloves
  • 2 whole star anise
  • 1 orange, zested, juiced
  • 150g strawberries
  • 125g fresh or frozen blackberries
  • 125g raspberries
  • 150g frozen pitted cherries
Instructions:
  • Preheat the oven to 100°C. Line a baking tray with baking paper. In a clean, dry bowl, use an electric mixer to whisk the egg whites until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Drizzle the chocolate over the meringue, then gently fold the mixture twice to marble. Divide the mixture into 4 portions and shape each into an 8cm disc on the lined tray.
  • Bake the pavlovas for 1 hour or until they are dry to the touch. Turn off the oven and let the pavlovas cool completely in the oven with the door slightly ajar for 2 hours.
  • For the mulled berries, mix wine or apple juice, sugar, cinnamon, cloves, star anise, orange zest, and orange juice in a saucepan over medium heat. Simmer for 5-7 mins until the syrup reduces slightly. Transfer syrup to a bowl, then mix in strawberries, blackberries, raspberries, and cherries. Chill in the fridge for 2 hours covered with plastic wrap.
  • Assemble the pavlovas on plates, layer with cream and mulled berries, and finish with a drizzle of syrup before serving.

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