Name: If you’re looking to impress, then try this Chocolate Caramel Pavlova
Cook time: 120 min
Total time: 120 min
Yield: 12
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

If you’re after the best pavlova recipe to impress, look no further than this Fast Ed recipe which includes homemade chocolate sauce and salted caramel.

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

1.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.

2.Add brown sugar and cornflour. Beat for 2 minutes.

3.Fold in vinegar, then  sift in cocoa powder and stir through to form a chocolatey marbled effect.

4.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.

5.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.

6.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.

Put thickened cream  in a large bowl with icing sugar and vanilla. Whisk until soft peaks form. Set aside.

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.