Loaded with classic rocky road flavours and textures, this is your most divine pavlova ever. The choc-caramel shard toppers look super fancy but are a cinch – just melt, swirl, roll and crack.
Craving even more divine pavlova recipes?
Looking for some easy rocky road recipes?
Ingredients
Method
Preheat oven to 120°C fan-forced (140°C conventional). Trace a 20cm circle on baking paper and put it texta side down on a baking tray.
Put egg whites in large bowl of an electric mixer. Beat, using whisk attachment, until soft peaks form. With motor running, add sugar, 1 tablespoon at a time, beating well after each addition until meringue is thick and glossy. Add vinegar and beat until just combined.
Spoon meringue onto lined baking tray and shape into a 20cm circle. Bake for 1½ hours or until meringue is crisp. Turn oven off and leave to cool with door ajar.
For chocolate shards, melt chocolates in separate bowls in a microwave in 30-second bursts on HIGH (100%) until melted and smooth. Spread gold chocolate over a large piece of baking paper. Drizzle with dark chocolate, swirling slightly. Sprinkle over peanuts and salt. Top with another sheet of baking paper and use a rolling pin to flatten slightly, rolling to a 40 x 30cm rectangle.
Starting at one short end, roll up paper to form a log. Chill for 10 minutes until firm.
Pull baking paper apart so chocolate log breaks into shards.
Pile pavlova with cream. Top with marshmallows, cherries, extra peanuts and chocolate shards. Drizzle with caramel sauce. Serve.
COOK’S TIP
Nestlé Gold Melts set firm and hold up well in the summer heat. You can use a 180g block of Caramilk instead and freeze shards until needed.
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