Rolled chocolate pavlova
A twist on the traditional rolled pav recipe.
For the pavlova
|6 large||Egg whites|
|1 pinch||Cream of tartar|
|1½ cups||Caster sugar|
|4 Tbsp||Dutch cocoa powder|
|1 tsp||Vanilla essence|
|1 tsp||White vinegar|
For the filling
- Preheat the oven to 180°C. Spray a 40cm x 26cm slice pan with canola oil and line with baking paper.
- Beat the egg whites and cream of tartar in a bowl, until firm peaks are formed. Slowly add the caster sugar — a spoon at a time — beating until thick, shiny and stiff peaks form. Sift the cornflour, cocoa and salt together and fold in. Add the vanilla essence and vinegar. Spread in the prepared pan.
- Bake for 15 to 20 minutes, until the top is lightly crunchy. Do not overcook otherwise it is impossible to roll. Place the pan on a wire rack to cool completely.
- Whip the cream, yoghurt and vanilla into soft peaks. Fold in the chocolate.
- Place a sheet of waxed paper or similar on the bench and dust with the icing sugar. Flip the meringue onto the paper and carefully peel off the attached baking paper.
- Spread the whipped cream mixture over the meringue, leaving a 2.5cm wide strip along a long edge. Using the paper, roll up the pav then roll onto a long serving plate. Chill. The pav can be frozen at this stage for up to 1 month.
- Great served dusted with icing sugar and fresh berries.
More cool Christmas desserts from Jan