it sounds delicious and i have no suggestions but would love the recipe for
Chocolate macadamia pavlova
The recipe isn't as special as it sounds after reading it today, but I'll still make it. I though it had macadamias in the pavlova but they are only on the top.
The picture of it looks really good. It is in the december BH&G
Prep Time 15 mins plus overnight cooling
Cooking Time 2 1/4 hours
1 1/2 cups caster sugar
2 Tbsp cornflour
2 tsp white vinegar
2 Tbsp cocoa, sifted
1/4 cup water
100ml thickened cream
70g dark chocolate chopped
extra 300ml thickened cream
2 tbsp icing sugar mixture
assorted choc coated fruit and nuts to decorate (such as roasted macadamias, choc-coated sultanas, scorched almonds, choc-coated macadamias
grated chocolate to serve
1 Preheat oven to 150c. Draw a 20cm circle on a sheet of baking paper. Line an oven tray with prepared paper, marked side down
2 put eggwhites and caster sugar in a large glass or ceramic bowl and whisk to combine. Put bowl over a saucepan of simmering water and heat, whisking occasionally until caster sugar dissolves
3 transfer eggwjote mixture to the bowl of an electric mixer. Whisk for 5-6 minutes or until firm peaks form. Add cornflour and vinegar and whisk for 30 seconds or until well combined
4. put cocoa and water in a medium bowl and stir until a thick paste forms. Stir in 1 cup of the eggwhite mixture. Gently fold cocoa mixture into eggwhite mixture to create a marbled effect
5 Spoon mixture onto circle on prepared tray. Use back of a spoon to create a textured effect. Bake for 10 minutes. Reduce heat to 125c and bake for a further 2 hours. Cool in oven with door slightly ajar for at least an hour or overnight.
6 To make chocolate sauce, put cream in a small saucepan over a low heat and bring to a simmer. Remove from heat and add chocolate and stir until smooth. Set aside for 20 minutes or until cooled to room temperature.
7 Put extra cream and icing sugar in a large bowl and beat with an electric mixer until firm peaks form.
Spoon cream onto pavlova and top with chocolate sauce. Decorate with assorted fruit and nuts. Sprinkle over grated chocolate. Serve