Kirsten Tibballs’ Chocolate Pavlova

Cooking Directions

• For the Pav, pre-heat the oven to 110°C fan forced.
• For each pavlova, mark a 180mm circle onto a sheet of baking paper. Make sure that it fits your flat tray and then turn the sheet over so you can use it as a guide.
• With a mixer set to a high speed, whisk together the egg whites, cream of tartar and vanilla. When it reaches a medium to firm peak, gradually add in the caster sugar and continue mixing for one minute for the sugar to dissolve.
• While whisking, add in the vinegar, water and cornflour and remove from the mixer.
• Fold through the chopped white chocolate and almonds.
• Transfer the mixture into a disposable piping bag. Cut the tip off the piping bag to create a 40mm opening. Going around the marked circle, pipe 5 teardrops directing it from the outside towards the centre. Ensure each teardrop touches and there are no gaps in between. Repeat for the second pavlova.
• Bake for approximately 45-50 minutes (if it starts to brown, turn the temperature down and continue cooking). Turn off the oven and leave the pavlova in the oven for 10 minutes with the door ajar.
• Leave at room temperature to cool and then place in an airtight container for up to 3 days before using.
• To make the chocolate sauce, in a saucepan, boil the cream and vanilla.
• Pour the boiling mixture over the chocolate placed in a bowl and whisk until the chocolate has melted.
• Cool the chocolate sauce at room temperature with plastic wrap touching the surface. This can be done in advance and stored in the fridge for up to 24 hours.
• Lastly, to make the cream topping, place all the cream ingredients in a mixing bowl and whip until the cream holds.
• Scoop spoonsful of the cream onto the top of each pavlova.
• Drizzle with chocolate sauce and garnish with the slivered almonds and white chocolate curls.