Preparation time is 25minutes
Cook time is 5minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 600milliliter thickened cream
- 250grams strawberries, halved
- 125grams raspberries
- 2tablespoons cocoa, sifted (plus extra for dusting)
- 100grams dark chocolate 70% cocoa, broken into pieces
- 1 rustic pavlova base
Nutrition per serving
2420kJ / 578Cal
2420 Kilojoules or 578 Calories
28% of daily energy intake*
Protein
4.9grams
Fat
45.0grams
Carbs
21.2grams
Sugars
19.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place chocolate into a heatproof bowl and place over a saucepan of simmering water, taking care that base of bowl does not touch the water. Heat for 5 minutes or until chocolate melts. Stir until smooth.
Step 2 of 3
Place a large sheet of baking paper on a flat surface. Pour chocolate onto baking paper and using a spatula, palette knife or spoon spread thinly. Starting at one short end of paper, roll paper enclosing chocolate. Place roll onto a baking tray and place in refrigerator for 30-40 minutes or until firm. Remove from fridge and unroll. Chocolate will break off into large long shards. Return to refrigerator on a tray line with baking paper until required.
Step 3 of 3
Using an electric beater, beat cream until soft peaks form. Add cocoa and swirl through cream. Place pavlova onto a cake stand. Dollop large spoonfuls of cocoa cream onto pavlova. Top with fruit and chocolate shards. Dust with remaining cocoa and serve.
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