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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.
For the meringues
For the chocolate filling
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.