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Double chocolate and raspberry pavlova
double-chocolate-and-raspberry-pavlova-1

0:10 Prep    -    0:05 Cook    -    Makes 12    -    Easy

INGREDIENTS

  • 200g milk chocolate melts

  • 3/4 cup (185mls) Thickened Cream

  • 300ml Thickened Cream, extra

  • 250g mascarpone

  • 500g Coles Pavlova

  • 375g raspberries

  • Shaved dark chocolate, to serve

  • Icing sugar, to dust

Dark Chocolate Sauce

  • 50g dark chocolate melts

  • 2tbs Thickened Cream

METHOD

  1. Place the milk chocolate and cream in a heatproof bowl. Microwave on high, stirring with a metal spoon every 30 seconds, until smooth and combined. Place in the fridge, stirring occasionally, for mixture for 30 mins or until cool.

  2. Meanwhile, to make the dark chocolate sauce, place the dark chocolate and cream in a small heatproof bowl. Microwave on high, stirring with a metal spoon every 30 seconds, until smooth and combined. Set aside to cool.

  3. Combine the extra cream, mascarpone and milk chocolate mixture in a large bowl. Use an electric mixer to beat until stiff peaks form.

  4. Place the pavlova on a serving platter. Spoon over the mascarpone mixture. Drizzle with dark chocolate sauce. Decorate with raspberries and shaved chocolate. Dust with icing sugar.

Publication: taste.com.au

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