Chocolate Pavlova with Strawberry Cheesecake Ice Cream
For Pavlova Meringue Base:
- 6 Egg whites
- 1 1/2 cups Caster sugar
- 3 tbsp Unsweetened cocoa
- 1 tsp Cornflour
- 1 tsp Lemon juice
- 1 tsp Vanilla
For the Finished Pavlova:
- London Dairy Strawberry Cheesecake Ice Cream
- Strawberries, sliced into halves
- Chocolate sauce for drizzling
- Preheat the oven to 180 degrees Celsius.
- In a mixing bowl, whisk the egg whites until a firm and glossy texture forms. Gradually add the fine sugar, one spoonful at a time, while continuing to whisk until stiff peaks form.
- Add the cornstarch, unsweetened cocoa, and vanilla to the bowl with the whisked egg whites. Mix well.
- Place parchment paper on a large baking tray and draw a circle with a diameter of 20 cm using a pencil.
- Spoon the chocolate pavlova mixture onto the prepared baking tray, distributing it to fill the circle drawn on the parchment paper.
- Place the baking tray in the preheated oven and immediately reduce the temperature to 130 degrees Celsius.
- Bake the chocolate pavlova mixture for one hour until the texture becomes dry. Then turn off the heat and leave the oven door slightly open to allow the pavlova mixture to cool completely inside the oven.
- Once the pavlova layer has cooled, place it on a serving plate and decorate it with whipped cream and fresh strawberries.
- Add a layer of strawberry cheesecake ice cream from London Dairy on top of the pavlova.
- Serve!
you might also like
