Ingredients
6 eggwhites
½ tsp cream of tartar
1¼ cups caster sugar
¼ cup dark brown sugar
1 tbsp cornflour
2 tsp white vinegar
¼ cup cocoa powder
600 ml thickened cream
½ cup icing sugar, sifted
1 tsp vanilla-bean paste
¼ cup dark chocolate curls
Caramel sauce
¼ cup water
1 cup caster sugar
½ cup double cream
1 tbsp unsalted butter
1 tsp fine salt
1 tsp vanilla-bean paste
Chocolate sauce
200 ml thickened cream
150 g dark chocolate, finely chopped
2 tbsp honey
Method
- Preheat oven to 150°C. Using a pencil, trace a 22cm circle in the centre of 2 sheets of baking paper, then turn over to line 2 oven trays. Put eggwhites and cream of tartar in the bowl of an electric mixer and whisk on medium until foamy. With motor running, add caster sugar, 1 Tbsp at a time. Once sugar has been incorporated, beat on high until meringue is thick and glossy.
- Add brown sugar and cornflour. Beat for 2 minutes.
- Fold in vinegar, then sift in cocoa powder and stir through to form a chocolatey marbled effect.
- Spoon mixture inside circles on prepared trays. Bake for 1½ hours, then reduce oven temperature to 75°C and bake with door ajar for a further 30 minutes. Remove from oven and set aside to cool completely.
- Meanwhile, to make caramel sauce, heat water and caster sugar over a medium heat in a medium saucepan until a deep golden caramel forms. Remove from heat, then whisk in double cream, butter, salt and vanilla until combined. Set aside to cool to room temperature.
- To make chocolate sauce, bring thickened cream to the boil in a small saucepan over a medium heat. Remove from heat and whisk in chocolate and honey until smooth. Set aside to cool to room temperature.
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Put thickened cream in a large bowl with icing sugar and vanilla. Whisk until soft peaks form. Set aside.
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Put 1 pavlova disc on a serving plate. Spoon ½ of the whipped cream on top, then put remaining disc on top. Spoon on remaining cream, then drizzle with caramel and chocolate sauces. Decorate with chocolate curls. Serve immediately.
