This delicious dessert ticks all the boxes - chocolate, caramel and a pavlova!
Trace a 20cm circle onto a sheet of baking paper. Place trace-side down on a greased, large oven tray.
Beat egg whites and cream of tartar in a large bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Beat for a further 2 minutes, or until meringue is thick and glossy. Fold in vinegar, then combined sifted cocoa and cornflour until combined.
Spoon into the middle of circle on prepared tray. Gently spread to edge.
Cook in a very slow oven (120C) for about 1 hour and 45 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove.
To make caramel cream, beat cream in same, clean bowl of an electric mixer until soft peaks form. Fold in mascarpone. Swirl through caramel.
Spoon cream onto of pavlova. Decorate with Easter Eggs and strawberries. Drizzle with extra warm caramel.
TOP TIP: Pavlova can be made up to one day ahead. Store in an airtight container in a cool dark place. Caramel Top ‘N’ Fill can be replaced with other types of caramel sauce or topping, if preferred.
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