With a base made of just 5 ingredients, this swirled Chocolate Pavlova, topped with whipped cream and fresh fruit is definitely a showstopper. Serve this delicious and easy dessert front and centre at your next get together.
stand mixer with whisk attachment or handheld beater
Place the chocolate in a microwave safe bowl and melt in the microwave in 30 second bursts, stirring well between each until only just melted. Set aside to cool a little.
Preheat oven to 120C / 245F / 110C fan forced. Trace around an 8 inch cake tin with pencil onto a sheet of baking paper. Place another sheet on top and set aside.
In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on low-medium to soft peak stage. About 5 minutes.
Sift over the corn flour and cream of tartar and whisk for a few seconds, just long enough to incorporate it in.
Add the sugar one tablespoon at a time, counting to 20 between each. Once all the sugar is all added, increase the speed to medium-high (not highest setting) and continue to whisk until the egg whites are thick and glossy and at stiff peak stage.
Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
Pour the cooled, melted chocolate evenly over the top and just fold through carefully once only. No more, it will swirl more as you shape it.
Take the sheet of baking paper with the circle on it and dot little bits of meringue under the corners and press it down onto the tray. Do the same with the second sheet and place that on top.
Use a spatula to spoon the mixture onto the prepared baking tray and gently coax it into the shape of a circle using the drawn line as a guide. Now make small sweeps from the bottom to the top all the way round and finally level the top out.
Place in the oven and bake for 1 ½ hours then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours (notes). Once out of the oven it will need a little longer to cool completely.
Once cool, top the pavlova with whipped cream and fresh fruit.
All ovens vary - if you notice it turning golden, the oven may be too hot, turn it down.
Don't use icing, powdered, granulated or brown sugar. Only caster / superfine so that it dissolves without overbeating the egg whites.
Cream of tartar can be swapped 1:1 for vinegar or lemon juice.
For topping ideas, use whatever fruit is in season.
You can bake your pavlova in the evening and leave it in the turned off oven overnight to cool completely.
Check out all the tips, tricks and troubleshooting in this post.