Simply Nutty Chocolate Pavlova
This Peanut Butter & Chocolate Pavlova is the stuff Christmas dreams are made of. A twist on the original, this show-stopping dessert is guaranteed to impress your guests.
Pre-heat oven to 180°C, fan-forced.
Line 2 baking trays with paper and draw an 18-20cm circle on the paper
Using an electric mixer, beat the egg whites until soft peaks form. Add the sugar one tablespoon at a time until the meringue is thick and glossy.
Fold through the cocoa powder, balsamic vinegar and dark chocolate.
Divide the meringue between the two baking sheets. Using the back of spoon, smooth the top and sides.
Place in the oven. Turn the temperature of the oven down to 150°C and cook for 50 minutes.
Open the door of the oven and leave the pavlovas in the oven, to cool slowly.
To make the cream, combine the cream, peanut butter and white choc spread in a bowl and whisk until soft peaks form.
To assemble the pavlova, place one pavlova disk on a serving plate. Spoon over half the cream and sprinkle over half the nuts and chocolate. Place the second pavlova on top and repeat with cream, nuts and chocolate. Finish with a drizzle of peanut butter and serve immediately.