The classic pavlova deserves a comeback and here it is, complete with a modern, chocolaty twist of marshmallow, chocolate and meringue. Enjoy the retro indulgence of the pavlova with a cup of freshly brewed Cloud Forest coffee, the medium roast, velvety smooth flavour is the perfect accompaniment.
Serves 6
Preparation time: 2 – 2½ hours plus cooling time
Ingredients – Remember to use Fairtrade products where possible!
For the Pavlova Case:
3 medium egg whites
175g/6oz caster sugar
1 tbsp white wine or raspberry vinegar
1 tbsp cornflour
1 tbsp San Cristobal drinking chocolate, sifted
For the Filling:
175g/6oz marshmallows
3 tbsp medium dry sherry or fruit juice
2 tbsp San Cristobal drinking chocolate, sifted
300ml/1/2pt double cream
Fresh fruits such as pomegranate and physallis to decorate
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