This post is sponsored by Bakers Biscuits
Is there anything more nostalgic than a box of BAKERS Choice Assorted® biscuits during the festive season? It is so sweet to see my kids enjoy these delicious biscuits just the way I did when I was their age, you should hear my daughter tell me all her favourites – it is the cutest thing!
This beautiful festive pavlova is what you get when two classic desserts meet. Each layer consists of a crunchy pavlova, a delicious creamy BAKERS Romany Tarte®, Topper Choc® and Romany Creams® filling, fresh berries, and raspberry sauce all towered up to make a beautiful pavlova Christmas tree. Decorated with fresh raspberries, rosemary sprigs, and a light dusting with icing sugar – this dessert is a definite showstopper!
Festive Chocolate Berry Pavlova
160 ml egg whites, at room temperature
260 g castor sugar
2 1/2 tsp cornflour
1 1/4 tsp white vinegar
250g raspberries, frozen or fresh
2 tbsp castor sugar
Chocolate cream filling:
500ml whipping cream
1/4 cup cocoa powder
150g BAKERS Romany Tarte®, Topper Choc®, and Romany Creams®
2 tsp vanilla extract
3 tbsp icing sugar
Place raspberries and sugar in a saucepan over medium heat.
Allow simmering for 5 minutes until the berries have softened.
Blend using a handheld blender. Set aside to cool completely before use. (I like making this the night before)
Preheat oven to 150°C.
Prepare two baking trays with baking paper.
Using a pen trace circles in the following sizes: 15cm, 12cm, 10cm, 7cm, 5cm, 3cm diameter rounds.
For this, I used a maths set compass. Feel free to use bowls, side plates, or cookie cutters.
Turn the baking paper over to prevent the ink of the pen from staining the meringue.
Place the egg whites in a bowl of a stand mixer and beat on highspeed for 1 minute until the mixture is frothy.
With the mixer still on, add in the castor sugar, 1 tablespoon at a time.
Beat for 7-8 minutes until thick, and sugar has dissolved.
Add in sifted cornflour and vinegar, proceed to beat on high speed until incorporated (a minute)
Flip bowl upside down. The meringue should be stiff enough that it does not fall out!
Fit a piping bag with a large star-shaped piping nozzle, fill with meringue mixture.
Pipe tight coils on the marked baking paper. Pipe a 2nd layer over the first – this will ensure our meringue is sturdy.
Place Tray 1 on the middle shelf in the oven, Tray the 2nd tray below it.
Turn oven temperature down to 120°C.
The meringues are done when the base of each disc is crisp.
Turn the oven off. Allow pavlova to fully cool in the oven overnight or for a minimum of 4 hours. In this step, the pavlova should be fully crisp and dry to touch.
Store in airtight containers until you are ready to assemble.
Chocolate cream filling:
Place cream, crushed biscuits, cocoa powder, vanilla, and sugar in a large chilled bowl. Beat on high for 5 minutes until stiff.
Place the largest Pavlova disc on a cake stand or serving plate.
Spread with a thick layer of chocolate cream.
Place 3 strawberries over the cream (in the shape of a triangle).
Drizzle with raspberry sauce.
Repeat Layers 2 to 6
Decorate with raspberries and sprigs of rosemary.
Dust with icing sugar and serve immediately!