Today, Her.ie reader Grainne Halligan shares her recipe for a Summer Fruits ‘n’ Cream Chocolate Pavlova – YUM!
For meringue base:
6 egg whites,
300g caster sugar
3 tablespoons sieved cocoa powder
1 teaspoon vanilla balsamic vinegar
50g dark chopped chocolate.
Pre-heat the oven to 180c.
Beat the eggs whites until they form peaks, then beat in the sugar until the meringue is stiff. Fold in the Cocoa powder, chopped chocolate and balsamic vinegar.
Pour onto a baking sheet making a circular shape about 30cm diameter in size. Turn the oven temperature down to 150c, place in the oven and cook for about 1 and a half hours. Let the meringue cool completely.
250g Avonmore Fresh Dessert Cream
2 teaspoon of vanilla extract
A punnet of raspberries, strawberries and cherries
Some chocolate to decorate
Whip the Avonmore Fresh Dessert cream and add vanilla extract. Pour over the top of the cooled meringue, add all the chopped fruit and decorate with chocolate.
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