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Chocolate and Pear Pavlovas

This sweet dessert is not for the faint hearted. We pipe out crispy and chewy individual meringues before filling them with a chocolate cream cheese. Then to cut through all the sugar, we add some fresh juicy pears.

Ingredients & RecipePrint
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Ingredients

For the meringues

  • 4 egg whites
  • caster sugar (120g)
  • icing sugar (120g)

For the chocolate filling

  • dark chocolate (150g)
  • 1 tub of mascarpone cheese (250g)

To decorate

  • couple of ripe pears
  • handful of toasted almond flakes

Recipe

preheat the oven to 110˚C.
whisk the egg whites in a clean dry bowl until stiff, then whisk in the castor and icing sugar until it is glossy and stiff.
spoon into a piping bag with any nozzle.
pipe the meringue around in a circle to form a base about 6-8cm across, then continue to pip around the edge to build up a wall.
repeat to make more pavlovas with the leftover meringue.
bake them the oven for 1 ½ hours until dry and crisp but still pale, then cool.
melt the chocolate for the mousse in a heat-proof bowl over a pan of simmering water.
mix well with the mascarpone.
spoon the mousse into the chocolate lined meringue nests.
quarter and de-core the pears, then cut into thin slices.
push plenty into the chocolate cheese and sprinkle over a handful of toasted almond flakes to serve.

serves 8

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Chocolate and Pear Pavlovas

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