The hot Christmas weather makes this Pavlova one of the biggest hits of the year.
You will need:
1 cup castor sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
1 container chocolate ice-cream
250ml fresh cream
250g salted almonds
320g milk chocolate squares
200g fresh strawberries
100g pomegranate seeds
½ cups fresh mint leaves
Chocolate sauce (purchased)
Preheat the oven to 140ºC. Line a baking plate with baking paper and spray with Spray and Cook.
Beat the egg-whites until stiff, add the castor sugar spoon by spoon. Beat well. Fold in the cornflour and vinegar with a metal spoon.
Spread on the baking plate in a garland pattern, approximately 30 x 30 cm. Bake in the oven for approximately 1¼ -1½ hours or until brittle. Set aside to cool and then shift the Pavlova on to a serving dish.
Beat the fresh cream until stiff. Spoon the ice-cream and fresh cream on top of and around the Pavlova ring.
Break the chocolate squares into pieces ad sprinkle over and around the ring.
Sprinkle the blueberries, strawberries and pomegranate seeds over the Pavlova ring. Spray the chocolate sauce in generous strips over the Pavlova. Decorate with mint leaves and serve immediately.