Chocolate Pavlova Roll with Simply Nutty Cream
It wouldn’t be an Aussie Christmas without Pavlova, simple as that.
Instructions
Step 1.
Pre-heat oven to 180°C. Line a 25 x 35cm swiss roll tin (or similar rectangular baking tray) with greaseproof paper.
Step 2.
Make sure your bowl is clean and free from any fat. Using electric beaters whisk the egg whites until soft peaks form, gradually add a tablespoon of sugar at time. Continue to beat on high speed until the sugar has dissolved and stiff peaks forms.
Step 3.
Gently fold through the cocoa, balsamic vinegar and dark chocolate. Pour into the lined tin and using a spatula even out the top.
Step 4.
Bake for 25 minutes or until just set. The top and edges should be crisp. Remove from the oven and let cool for 10 minutes in the tin.
Step 5.
Lightly dust a large piece of greaseproof paper with cocoa powder.
Step 6.
Tip the pavlova onto the paper. Gently peel off the paper and leave to cool for 20 minutes.
Step 7.
Combine the cream, 3 tablespoons of Simple Nuts Peanut Butter and icing sugar in a large bowl. Using electric beaters, whisk on medium speed until soft peaks form. Do not overbeat or the cream will curdle.
Step 8.
Spread the cream over the pavlova, reserving 1/3 of a cup. Drizzle the remaining 2 tablespoons of Simply Nuts Peanut Butter over the cream.
Step 9.
Using the short side of the pavlova roll up to encase the cream.
Step 10.
Place on a platter and refrigerate for 1 hour before serving.
Step 11.
Place on a platter and refrigerate for 1 hour before serving.
