WHAT WILL I NEED:
A Pinch of salt
400g caster sugar
2 tsp cornflour (make sure it is certified Gluten-Free)
1 1/2 tsp white vinegar
Raspberries to decorate
Preheat your oven to 160 degree Celsius. Mix the room temperature egg whites in an electric mixer using the whisk attachment - whisk until fluffy white peaks start to form. Add the sugar slowly with the mixer on a low setting. Once all the sugar has been added whisk for 5 minutes - it should look glossy and fluffy at this stage. Slow the mixer to a low setting and add the cornflour and vinegar - mix for another 5 minutes. Line a baking tray with baking paper and scoop the Pavlova mix onto the tray in a roughly 20 cm circle. Place your Pavlova into the oven and lower the temperature to 120 degree Celsius. Cook for 1 hour and 30 minutes. Allow to cool in the oven once cooked.
ADD A TASTE OF THE BELLARINE
Whisk the Lard Ass cream using an electric mixer, you may wish to add some vanilla and sugar or keep it fresh. Lard Ass cream is available from their Ocean Grove Butter Shop - located opposite our Adelia & Bellarine Brownie factory.
Lay flat a clean tea towel and place a piece of baking paper on top of it to match the size. Place your Milk Chocolate Berry Crunch Rocky Road out of the packet and onto the centre of baking paper. Wrap the Rocky Road in the baking paper and tea towel and then smash up your rocky road into small chunks using a rolling pin - it works best on a hard surface or chopping board. Open and sprinkle your Rocky Road onto your Pavlova. We recommend our NEW Milk chocolate range as it is sweeter or if you prefer our Dark Chocolate flavours you may wish to sweeten the cream with icing sugar and vanilla to compliment the more bitter dark chocolate.
