chocolate swirl lamington pavlova

  • 280ml egg whites (about 8 eggs)
  • 2¼ cups (500g) caster (superfine) sugar
  • 2 tablespoons cocoa powder
  • ⅓ cup (105g) homemade or store-bought raspberry jam
  • shredded coconut and coconut flakes, to serve

chocolate swirl cream

  • 100g dark (70% cocoa) chocolate, chopped
  • 300ml single (pouring) cream
  1. Preheat oven to 150°C (300°F).
  2. Place a sheet of non-stick baking paper onto a baking tray+.
  3. Place the egg whites and sugar in a heatproof bowl over a saucepan of simmering water. Stir with a spatula for 5 minutes or until sugar has dissolved++.
  4. Remove from the heat and transfer mixture to a bowl of an electric mixer. Beat for 8–10 minutes or until thick and glossy.
  5. Spoon the meringue mixture onto prepared tray and shape into a tall round. Sift the cocoa over the top of the meringue.
  6. Reduce oven temperature to 120°C (250°F) and bake 1 hour 15 minutes or until pavlova is dry to touch. Allow to cool completely in the closed oven.
  7. To make the chocolate swirl cream, place the chocolate in a small saucepan over low heat and stir until the chocolate has melted. Set aside to cool. Place the cream in a large bowl and whisk until soft peaks form. Add half the chocolate mixture and swirl through the cream.
  8. To assemble, place the chocolate pavlova on a serving platter. Top the pavlova with chocolate swirl cream, raspberry jam and drizzle with the remaining melted chocolate. Sprinkle with shredded coconut and coconut flakes to serve. Serves 8–10

+ Draw a 20cm circle onto your paper and invert onto your tray for the perfect circular guide.

++ Rub some of the egg white mixture between your fingertips to ensure all the sugar has dissolved. 

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