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Chocolate Chip Easter Pavlova

Chocolate Chip Easter Pavlova
Chocolate Chip Easter Pavlova

Pavlova is a light, meringue-based dessert traditionally enjoyed in Australia and New Zealand. Put a twist on the vanilla flavoured dessert by adding some chocolate chips and enjoy it this Easter season. The main ingredients you'll need are egg whites, caster sugar, cornflour, NESTLÉ Docello Chocettes, whipped and thickened cream, icing sugar mixture, vanilla extract, raspberries, and strawberries. A useful tip for making the best pavlova is beating your cream mixture until firm peaks are formed. After finishing your meringue, make sure to cover and refrigerate it until it's appropriately set.

Ingredients
  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 1 tsp cornflour , plus 1 tbsp cornflour, extra
  • 1 tsp white vinegar
  • 2/3 cup (120g) NESTLÉ Docello Chocettes, plus 2 tbsp extra
  • 300mL thickened cream, whipped
  • 1 tbsp icing sugar mixture
  • 1 tsp vanilla extract
  • Raspberries and strawberries, to decorate
Preparation
  • 1
    Preheat oven to 110°C/ 90°C fan forced. Grease and line a large baking tray; mark a large egg shape (approx 19 x 25cm) on the paper; dust with cornflour, shake off excess.
  • 2
    Using an electric mixer, beat egg whites until soft peaks form; gradually add sugar, beating until dissolved after each addition (should take 6 or 7 minutes). Once sugar has dissolved, add extra cornflour and vinegar, gently beat in NESTLÉ Docello Chocettes until just combined.
  • 3
    Spoon mixture onto prepared tray inside egg-shape, smoothing the sides and top. Bake for about 1hour 15 minutes or until dry to touch. Turn oven off and cool pavlova in the oven with the door ajar.
  • 4
    Using an electric mixer beat cream, icing sugar mixture and vanilla until firm peaks form. Cover and refrigerate until required.
  • 5
    Just before serving, carefully transfer pavlova onto a serving plate; spread with cream and sprinkle generously with berries; top with extra NESTLÉ Docello Chocettes

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