Chocolate and pear pavlova

• Vegetarian
• Gluten free

• Produce

  • 4 Pears, firm

• Refrigerated

  • 6 Egg whites, large

• Condiments

  • 100 ml Honey

• Baking & Spices

  • 350 g Castor sugar
  • 50 ml Cocoa powder
  • 10 ml Cornflour

• Oils & Vinegars

  • 10 ml White vinegar

• Dairy

  • 30 ml Butter
  • 250 ml Cream

Found on food24.com

Description

Ingredients

• 6 large egg whites, at room temperature
• 350 g castor sugar
• 10 ml cornflour
• 10 ml white vinegar
• 50 ml cocoa powder
• 250 ml cream
• PEARS:
• 4-6 firm pears
• 100 ml honey
• 30-50ml butter

Directions

• Oven temperature: 140°CLine one or two baking trays with baking paper.Beat the egg whites in a large bowl until stiff. Whisk in the sugar, a spoonful at a time.Mix the cornflour and vinegar together and then fold into the meringue mixture. Fold in 10ml of the sifted cocoa powder. Remove about 100-150ml of the meringue mixture and mix with the remaining cocoa to form a smooth paste. Spoon the cocoa mixture onto the meringue and fold through two or three times to create a marbled effect.Spoon out onto the lined baking tray in a large circle. Hollow the middle slightly with the back of a spoon. Make two smaller circles on two baking sheets, if you prefer.Bake in a preheated oven for one hour, or until firm on the outside. Switch the oven off and leave to cool completely. (The middle will remain slightly soft.) Cool then remove the baking paper.Pears Peel, halve and core the pears. Place them into a roasting tin. Drizzle with honey and put a small blob of butter onto each piece of pear. Roast for 30 minutes. Turn the pears over and roast for a further 30 minutes. TIP Roast the pears while the meringues are cooking, to save time and electricity.Whip the cream until stiff. Spoon onto the meringue and then top with the cooled roasted pears and honey.Serves: 8-10Words: Louisa Holst, Image: Ed ORiley, Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.