Our sky-high pavlova tower is drizzled with sweet caramel, a gooey Nutella sauce and finished with chocolate eggs.
- Preheat oven to 120°C/100°C fan-forced. Grease 2 large baking trays. Mark a 20cm round onto 2 sheets of baking paper. Place, marked-side down, on prepared trays.
- Using an electric mixer with a large bowl, beat 1/2 the egg whites, 1/2 the sugar and 1/2 the cream of tartar for 8 to 10 minutes or until sugar has dissolved (see notes). Add 1/2 the corn our and 1/2 the vinegar. Beat for 10 seconds or until combined.
- Spoon 1/2 the meringue into a piping bag fitted with a 1cm plain nozzle. Using the round as a guide, and piping in a spiral pattern, pipe 2 layers of meringue onto 1 prepared tray. Repeat with remaining meringue and tray. Dust meringues evenly with 1/2 the cocoa. Bake for 1 hour to 1 hour 15 minutes or until meringue is just firm to touch. Turn oven off. Cool in oven with door ajar for 20 minutes. Remove from oven.
- Reheat oven and repeat process with remaining egg white, sugar, cream of tartar, corn our, vinegar and cocoa.
- Make Nutella Fudge Sauce: Place chocolate, Nutella and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 to 6 minutes or until mixture is melted and smooth. Set aside for 10 minutes. Transfer to a bowl. Refrigerate for 30 minutes or until cool.
- Using an electric mixer, beat cream until just-firm peaks form. Place caramel in a bowl. Stir until smooth. Place 1 meringue disc on a serving plate. Top with 1/4 of the cream. Drizzle with 1/3 of the fudge sauce and 1/3 of the caramel. Continue layering with remaining meringue discs, cream, fudge sauce and caramel, finishing with a meringue disc and a layer of cream. Dust with extra cocoa and top with Easter eggs. Serve (see notes).
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set