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Choc-mint pull-apart pavlova

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

The classic pavlova and the beloved choc-mint combo have collided to create this Christmas dessert like no other. It not only looks like a wreath, but it also tastes festive, making it the perfect treat for entertaining this holiday season.

8 Ingredients


  • 600ml ctn thickened cream

  • 2 x 140g tubs Paul double thick dollop cream

  • 200g pkt dark chocolate, melted, cooled

  • 24 petite pavlovas

  • 2 x 125g punnets fresh raspberries

  • 14 mini candy canes

  • 2 x 35g Peppermint Crisp chocolate bar, cut into large pieces

  • Red and green Christmas sprinkles, to decorate

4 Method Steps


  • Step 1

    Use electric beaters to beat the thickened cream

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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (600ml ctn thickened cream) and dollop cream (2 x 140g tubs Paul double thick dollop cream) in a bowl until soft peaks form. Add the cooled melted chocolate (200g pkt dark chocolate, melted, cooled) and beat until firm peaks form. Place the cream mixture into a large piping bag fitted with a 1.5cm fluted nozzle.


  • Step 2

    Arrange the meringue nests in a wreath shape on a large round platter.

  • Step 3

    Pipe a peak of chocolate cream into each pavlova (24 petite pavlovas), then pipe the remaining chocolate cream in any gaps between the nests to completely cover the meringue nests.

  • Step 4

    Top with raspberries (2 x 125g punnets fresh raspberries), candy canes (14 mini candy canes), Peppermint Crisp (2 x 35g Peppermint Crisp chocolate bar, cut into large pieces) and sprinkles (Red and green Christmas sprinkles, to decorate) to decorate. Serve immediately.
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Image by Jade Dunn

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