ALMOND AND CHOCOLATE PAVLOVA
This is a delicious, impressive Pavlova. It has a crisp outer shell and lots of wonderful soft marshmallow. The raw almonds on the base and top add a great crunch. The vinegar creates the soft marshmallow filling and the flour helps stabilise the egg-whites.
250ml can Whipped Dairy Topping Cream
200g LUCKY NATURAL ALMONDS, chopped
6 large free-range egg whites, at room temperature
300g (1⅓ cups) caster sugar
1 teaspoon white wine vinegar
1 tablespoon self-raising flour or plain flour, sifted twice
125g Punnet raspberries
½ punnet blueberries
200g bag Choc Bits (dark or milk), melted
1. Preheat the oven to 120C (100C fan forced). Line a baking tray with baking paper and trace a 22cm circle on paper. Sprinkle with 3/4 cup chopped almonds within the circle to form a delicious nut base.
2. Whisk the egg whites in a large bowl with a pinch of salt using an electric mixer, until soft peaks form. Add caster sugar, 1 tablespoon at a time, until fully incorporated and the mixture forms glossy and firm peaks. This will take around 10 minutes.
3. Fold the vinegar into the meringue then sift the flour over the meringue and gently fold through. Spoon onto the tray. Make a slight well in the centre with the back of a spoon and bake for 1 ¼ hours. Turn off the oven and leave pavlova in the oven until completely cool. Top with Dairy Topping Cream, remaining chopped almonds, raspberries, blueberries and drizzle with melted chocolate.