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Down Under berry pav
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Elevate your summer with this easy and delicious treat.
Ingredients:
  • 600 g ripe strawberries
  • 180 g golden caster sugar
  • 200 g 70% cocoa dark chocolate
  • 1 vanilla pod
  • 500 ml double cream
  • 1 Woolworths chocolate-rippled pavlova base
  • 1 orange
  • a handful of baby mint leaves
Instructions:
  • - Select a handful of small strawberries and halve with stalks attached. Half or quarter the remaining strawberries, mix with 30g sugar, and let sit to macerate. - For the chocolate sauce, break the chocolate into a pan and cover with 150ml boiling water. Heat on medium, stir until melted, add 100g sugar, cook until smooth. Remove from heat, let thicken and cool. - Slice the vanilla pod, scrape seeds into a bowl. Whip cream with 50g sugar to soft peaks. Spread three-quarters on serving board, add macerated strawberries, drizzle chocolate sauce. Top with Pavlova base. - Dollop remaining cream on Pavlova, around peaks, add reserved strawberries. Grate orange zest, drizzle chocolate sauce, garnish with mint leaves and serve. - For a rustic Eton mess: Break Pavlova into bowl. Add cream, macerated strawberries, chocolate sauce, fold. Divide into bowls, garnish with orange zest, more chocolate sauce, mint leaves. - For sundae-style dessert: Divide macerated strawberries among 12 glasses. Add half whipped cream, top with broken Pavlova. Finish with remaining cream, chocolate sauce, reserved strawberries, orange zest, more chocolate sauce, mint leaves.

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