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Violet Crumble pavlova pie recipe
Violet Crumble pavlova pie recipe
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Prep Time:
90 minutes
Cook Time:
65 minutes
Total Time:
155 minutes
Upgrade your Aussie classic with Violet Crumble pieces for a decadent twist.
Ingredients:
  • 155g (3/4 cup) caster sugar
  • 2.50 gm cornflour
  • 1/2 tsp white vinegar
  • 2.20 gm vanilla extract
  • 600ml thickened cream
  • 100g dark chocolate, chopped
  • 2 x 50g Violet Crumble bars
  • 125g punnet fresh raspberries
Instructions:
  • Preheat the oven to 120C/100C fan forced. Grease a 20cm pie plate and place it on a baking tray.
  • Whip the egg whites in a clean, dry bowl using an electric mixer with a whisk attachment until soft peaks form. Slowly add sugar, one tablespoon at a time, while constantly beating, until the meringue is thick and glossy, and the sugar has dissolved. Gently mix in cornflour, vinegar, and vanilla until just combined.
  • Transfer the mixture into the prepared dish, spreading it evenly over the base and sides to form a hollow in the center resembling a pie shell. Bake for 1 hour until the meringue is crispy and dry. Turn off the oven and let it cool completely with the door slightly ajar.
  • Heat 1/4 cup of cream in a small saucepan over low heat until warm. Add chocolate and stir until smooth. Transfer to a bowl and let cool.
  • Whip the remaining cream in a bowl with electric beaters until it forms firm peaks. Finely chop one Violet Crumble bar and sprinkle it into the pavlova shell. Add a layer of whipped cream on top. Drizzle with chocolate sauce, then garnish with raspberries and the rest of the Violet Crumble bar cut into shards.

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