Recipes
Recipes

Walnut-topped pavlova

This luxurious chocolate-coated dessert is filled with meringue and cream

This luxurious chocolate-coated dessert is filled with meringue and cream

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(4 votes)
Cooking Time

Cook: 2 Hours 15 Mins

Cooking Time

Serves: 20

Cooking Time

Price: 24p per serving

Nutritional Information

Each 57g serving contains

Energy
862kj
206kcal
10%
Fat
13.1g
Med
19%
Saturates
6.3g
Med
32%
Sugars
18.8g
High
21%
Salt
0.11g
Low
2%
of your reference intake.
Typical energy values per 100g:
1512kj/361kcal

Ingredients

4 medium egg whites

1 tsp lemon juice

240g golden caster sugar

1 tsp vanila extract

1 tsp cornflour

65g walnuts, finely chopped

225g milk chocolate, melted

300ml whipping cream

6 walnut halves

Method

1
Pre-heat the oven to 140C/120C/Gas 1. Whisk the egg whites and lemon juice together until soft peaks form. Add the caster sugar, 1 tbsp at a time - beat between each addition.
2
Fold in the vanilla, cornflour and chopped walnuts.
3
On separate sheets of baking paper, draw a 10cm, 12cm and 14cm circle. Put onto baking sheets. Divide the mixture, in proportion, between the circles. Using a palette knife, level the tops and shape the sides so they slope slightly.
4
Bake the 2 smaller meringues for 1 hour 30 minutes and the larger one for 2 hours. Remove from the oven. Leave to cool completely.
5
Melt the chocolate plus 150ml of the cream in a glass bowl over a pan of boiling water, stirring - don't let the bowl touch the water. Take off the heat. Cool for 1 hour then chill for 30 minutes. Whisk with an electric hand-whisk until spreadable.
6
Whip the rest of the cream. Use to sandwich the meringue layers together. Spread the chocolate cream over the top and sides. When set, top with the walnut halves and serve.