Name: Chocolate Pavlova
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 4 egg whites; 1 cup caster sugar; 4 tsp cornflour; 3 tbs cocoa powder; 1 tsp white vinegar; 150 g milk chocolate chopped; 1 cup double cream; 150 g natural Greek yoghurt; 1/2 tsp vanilla essence; 4 passionfruit

by oldsheila Last updated on 07/09/2019

Once tasted you won't leave it alone. - oldsheila

Ingredients

4 egg whites
1 cup caster sugar
4 tsp cornflour
3 tbs cocoa powder
1 tsp white vinegar

Filling

150 g milk chocolate chopped
1 cup double cream
150 g natural Greek yoghurt
1/2 tsp vanilla essence
4 passionfruit

Method

Step 1

Preheat oven to 140C.
Step 2

Cut a piece of non-stick baking paper to fit a baking tray. Draw a 30 cm circle on the paper.
Step 3

Whisk egg whites in a clean, greaseproof bowl until stiff.
Step 4

Gradually whisk in sugar, continue to whisk until mixture is stiff again.
Step 5

Whisk in the cornflour, cocoa and vinegar. Place the baking paper upside down on the baking tray.
Step 6

Spread the mixture over the marked circle, making a slight dip in the centre. Bake for 1½ to 2 hours.
Step 7

To make the filling, melt the chocolate in a heatproof bowl over barely simmering water, then remove from the heat and cool slightly.
Step 8

In a separate bowl, whip the cream with the yoghurt and vanilla until thick. Fold 60 mL of the cream into the chocolate and set both mixtures aside.
Step 9

Halve the passionfruit and scoop out the pulp. Stir half into the plain cream mixture.
Step 10

Carefully remove the meringue shell from the baking tray and place on a large serving platter.
Step 11

Fill with the passionfruit cream, then spoon over the chocolate mixture and remaining passionfruit pulp.
Step 12

Decorate with chocolate curls and serve as soon as possible.