Today was Mother’s Day, so I bought my mum a beautiful bouquet of pink gerberas and giant cream-coloured roses. We then spent the afternoon inventing these swirly chocolate pavlovas which ended up looking like a delicious bouquet of roses themselves!

They are a delicate light crunchy meringue on the outside with a luscious dark chocolatey soft centre. Delicious!

 

Ingredients

3 egg whites
1 C caster sugar
1 tsp vinegar
3 tsp cornflour
1 Tbsp Dutch cocoa
1 Tbsp extra cocoa for sprinkling

Method

1. Heat oven to 150°C. Line baking tray with paper and trace on 6 medium-sized circles (approx 8cm in diameter).

2. Beat egg whites in an electric mixer until stiff. Continue beating while adding sugar gradually.

3. Add vinegar, cornflour, and cocoa while continuing to beat slowly.

4. Dollop mix onto baking tray on the circles you drew.

5. Sprinkle extra cocoa over the top of the pavlovas then use a skewer to swirl the cocoa into the pavlovas.

6. Place in the oven, then immediately turn the temperature down to 120°C. Bake for 25 minutes then turn the oven off. Leave to cool inside the oven with the door closed for 30 minutes. Then open the oven door and leave in the oven until cooled completely.

  

Once completely cooled, I topped mine with coconut yoghurt, fresh berries, and maple syrup. My mum covered hers with chocolate coconut icecream and soy cream, while my sister drizzled hers with soy custard. Alternatively they can be eaten as is in their pure chocolatey goodness – their silky soft insides and crunchy outside don’t actually need anything added, but we’re just a family of piggies!