This chocolate pavlova recipe with plums is a twist on traditional pavlova. This chilli chocolate dessert recipe is perfect for dinner party entertaining.
Ingredients
3 egg whites, at room temperature
Pinch salt
1 cup caster sugar
1/4 cup CADBURY BOURNVILLE Cocoa, sifted
1/2 teaspoon cinnamon
3/4 cup sugar
3/4 cup water
1 large red chilli, sliced
4 green cardamom pods
2 strips of lemon rind
10-12 red plums, halved and stoned
250g PHILADELPHIA Block Cream Cheese, softened
1 cup pure icing sugar, sifted
1 teaspoon vanilla
1 cup thickened cream
Method
BEAT the egg whites and salt until stiff peaks form. Continue beating, whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the cocoa and cinnamon
SPREAD a 1cm thick layer of meringue in a 24cm circle on a paper lined baking tray. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a slow oven 140°C for 45-60 minutes. Turn off oven and cool completely in the oven. Store in an airtight container until required
COMBINE sugar and water in a saucepan and bring to boil, stirring occasionally until the sugar has dissolved. Add the chilli cardamon and lemon rind and boil for 5 minutes. Add the plums, cover with a cartouche and simmer for 10 minutes, turning once. Remove from heat and cool to room temperature. Chill covered, until required
WHISK together the PHILLY, icing sugar and vanilla until light and smooth, add the cream and continue beating until whipped. Refrigerate until cool
TOP the Pavlova with PHILLY cream, plums and a little syrup. Serve immediately
Tips & Hints
A cartouche is a piece of baking paper that has been wet to soften, then used to closely cover the food being cooked to keep it submerged and to minimize evaporation of the cooking liquid.
