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Cadbury Choc Swirl Pavlova
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Recipe - SUPA IGA Georges Hall
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Cadbury Choc Swirl Pavlova
Prep Time30 Minutes
Servings10
Cook Time80 Minutes
Ingredients
100g CADBURY Baking dark chocolate (70% cocoa), chopped
6 egg whites
1½ cups (330g) caster sugar
1½ Tbsp cornflour
2 tsp white vinegar
250g strawberries
50g CADBURY Baking dark chocolate (70% cocoa), extra
300ml thickened cream
100g CADBURY Baking white chocolate, chopped
250g PHILADELPHIA original block cream cheese, softened
¼ cup (40g) icing sugar
2 x 30g CADBURY FLAKE Bars, crumbled
Directions
  1. Preheat oven to 120°C. Line an oven tray with baking paper. Mark a 20cm circle on paper. Turn paper, upside down, onto tray.
  2. To make pavlova, place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until just melted. Cool slightly. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; gradually add caster sugar, beating until dissolved after each addition, and mixture is thick and glossy. Fold cornflour and vinegar through meringue mixture; spoon meringue inside marked circle on tray. Dollop with chocolate and using a pallet knife swirl chocolate through meringue. Bake meringue for 1¼ hours or until dry to the touch. Turn oven off, leave meringue to cool in oven with door ajar.
  3. Meanwhile, to make choc-dipped strawberries, place extra dark chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until just melted. Dip strawberries a third of the way into chocolate and place on a sheet of baking paper. Refrigerate for 15 minutes or until set.
  4. To make topping, place cream and white chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until almost melted. Stir to combine; cool. Beat cream cheese and icing sugar in a large bowl with an electric mixer until smooth; gradually beat in chocolate mixture until smooth and combined.
  5. Just before serving, spoon topping on pavlova; decorate with choc-dipped strawberries and crumbled FLAKE bars.
30 minutes
Prep Time
80 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
100g CADBURY Baking dark chocolate (70% cocoa), chopped
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Cadbury Old Gold Dark Chocolate 70% Cocoa, 180 Gram
$5.00$2.78/100g
6 egg whites
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Community Co Jumbo Free Range Eggs, 18 Each
$7.50$0.42 each
1½ cups (330g) caster sugar
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CSR Caster Sugar, 1 Kilogram
$2.50$2.50/kg
1½ Tbsp cornflour
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White Wings Cornflour, 300 Gram
$2.70$0.90/100g
2 tsp white vinegar
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Cornwell's White Vinegar White, 375 Millilitre
$2.15$0.57/100ml
250g strawberries
Not Available
50g CADBURY Baking dark chocolate (70% cocoa), extra
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Cadbury Baking Dark Chocolate Block, 180 Gram
$4.05$2.25/100g
300ml thickened cream
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Bulla Thickened Cream, 300 Millilitre
$2.50$0.83/100ml
100g CADBURY Baking white chocolate, chopped
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Cadbury Baking White Chocolate, 180 Gram
$4.05$2.25/100g
250g PHILADELPHIA original block cream cheese, softened
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Philadelphia Cream Cheese Original Block, 250 Gram
Half Price
$2.35 was $4.70$0.94/100g
¼ cup (40g) icing sugar
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CSR Pure Icing Sugar, 500 Gram
$1.85$0.37/100g
2 x 30g CADBURY FLAKE Bars, crumbled
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Cadbury Flake Chocolate Bar, 30 Gram
Half Price
$1.00 was $2.00$3.33/100g

Directions

  1. Preheat oven to 120°C. Line an oven tray with baking paper. Mark a 20cm circle on paper. Turn paper, upside down, onto tray.
  2. To make pavlova, place chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until just melted. Cool slightly. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; gradually add caster sugar, beating until dissolved after each addition, and mixture is thick and glossy. Fold cornflour and vinegar through meringue mixture; spoon meringue inside marked circle on tray. Dollop with chocolate and using a pallet knife swirl chocolate through meringue. Bake meringue for 1¼ hours or until dry to the touch. Turn oven off, leave meringue to cool in oven with door ajar.
  3. Meanwhile, to make choc-dipped strawberries, place extra dark chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until just melted. Dip strawberries a third of the way into chocolate and place on a sheet of baking paper. Refrigerate for 15 minutes or until set.
  4. To make topping, place cream and white chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until almost melted. Stir to combine; cool. Beat cream cheese and icing sugar in a large bowl with an electric mixer until smooth; gradually beat in chocolate mixture until smooth and combined.
  5. Just before serving, spoon topping on pavlova; decorate with choc-dipped strawberries and crumbled FLAKE bars.