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Chocolate swirl pavlova with mango and physalis


Serves: 8
timePrep time: 15 mins
timeTotal time:
Chocolate swirl pavlova with mango and physalis
Recipe photograph by Brett Stevens

Chocolate swirl pavlova with mango and physalis


Serves: 8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
357Kcal
Fat
22gr
Saturates
14gr
Carbs
36gr
Sugars
36gr
Fibre
2gr
Protein
4gr
Salt
0.3gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 4 tbsp cocoa powder
  • 300ml double cream
  • 2 tbsp icing sugar
  • 1 large mango
  • a handful of physalis, to decorate
  • 25g chocolate curls, to decorate
  • 25g toasted coconut shavings, to decorate

Step by step

Get ahead

Make the pavlova the day before; store in a cool, dry place.

  1. Preheat the oven to 140°C, fan 120°C, gas 1. Whisk the egg whites in a large, clean bowl until they form stiff peaks.

  2. Gradually add the caster sugar to the egg whites, whisking all the time, until you have a stiff, glossy mixture. Whisk in the cornflour and vinegar.

  3. Transfer a third of this meringue mixture to another bowl and sieve in the cocoa powder, stirring gently to combine.

    Tip

    We topped our pavlova with mango, chocolate curls, toasted coconut and physalis. For perfect chocolate curls, try chocolatetradingco.com – or make your own with a flat-bladed vegetable peeler. Toast your own fresh coconut shavings at 160°C, fan 140°C, gas 3, for 8-10 minutes.

  4. Pile both the meringue mixtures on to a baking sheet lined with baking paper and swirl them together using a skewer so you end up with a round meringue, about 20cm in diameter.

  5. Bake the pavlova for 1 hour, then turn off the oven and leave it in the oven overnight.

  6. To finish, whip the cream with the icing sugar and spoon on top of the pavlova. Peel and slice the mango and twist the leaves of the physalis to reveal the fruit. Top the pavlova with the sliced mango, physalis, chocolate curls and toasted coconut.

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