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Pavlova fingers
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Indulgent Christmas pavlova eclairs with dark chocolate, raspberries, and pistachios for elegant celebrations. Customize with your favorite toppings.
Ingredients:
  • 3 egg whites
  • 170g (3/4 cup) caster sugar
  • 5.00 gm cornflour
  • 4.40 gm vanilla extract
  • 150g dark chocolate, chopped
  • 100ml thickened cream
  • 20 fresh raspberries, torn into small pieces
  • 40.00 ml pistachios, finely chopped
Instructions:
  • Preheat the oven to 120C/100C fan forced and line 2 large baking trays with baking paper. In a clean, dry bowl, whisk the egg whites using electric beaters until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition until the sugar is dissolved. Mix in the cornflour and vanilla until well combined. Transfer the meringue to a large piping bag fitted with a large plain nozzle.
  • Pipe the mixture into 9cm lengths (about 2cm wide) on the prepared trays, allowing room for spreading. Bake for 1 hour, rotating trays midway, until the fingers are crisp and dry. Turn off the oven and let the fingers cool completely inside with the door slightly open for 1 hour.
  • Melt the chocolate in a heatproof bowl over simmering water. Dip the tops of the pavlova fingers in the chocolate one by one and place them on a tray, chocolate side up. Let them set before serving.
  • In a clean bowl, use electric beaters to whip the cream until it forms firm peaks. Then, place it in a piping bag with a small fluted nozzle.
  • Decorate the chocolate-topped pavlova fingers with cream swirls, raspberry pieces, and a sprinkle of pistachios.

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