Chocolate Swirl Individual Pavlovas with Caramel Sauce

Makes 8 Individual Pavlovas

Serves

-

Prep Time

-

Cook Time

You can serve these individual pavlovas with or without the caramel sauce. Either way they are delectable.

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Ingredients

Pavlovas

  • 7 egg whites
  • 2 cups sugar
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • 100g chocolate – melted and cooled
  • Whipped cream for serving

Caramel Sauce

  • 1 cup sugar
  • 90g butter - cubed
  • ½ cup cream
  • 1 teaspoon salt

Method

  • Preheat the oven to 100oC (80oC fan bake). Line 2 baking trays with baking paper. Draw 4 x 8cm circles on each piece of baking paper.
  • In a stand mixer, combine the egg whites with 1 ¾ cups sugar.
  • Beat on a low speed for 5 minutes. Increase the speed and gradually add in the cornflour and vinegar.
  • Slowly add the remaining ¼ cup sugar, one tablespoon at a time.
  • Drizzle the cooled melted chocolate over the meringue mixture and gently fold through, using a skewer.
  • Divide the mixture between the 8 circles on the baking paper.
  • Bake for 2 hours.

Caramel Sauce

  • In a medium saucepan over medium heat, heat 1 cup sugar until it turns into a deep golden caramel colour.
  • Carefully add in the butter. Mix well. Gradually add in the cream and salt. Whisk until well incorporated.
  • Serve the individual pavlovas with whipped cream and warm caramel sauce.