APPELLES Chocolate Pavlova Recipe
Made with love by Katrina Meynink
As the end-of-year festivities arise, we hope that you enjoy a well-deserved break and quality time spent with loved ones. To get into the holiday spirit, we’ve partnered with author and food expert Katrina Meynink to curate a decadent spiced chocolate pavlova dessert that showcases the botanicals used across our products. Create it at home with the recipe below.
Expertly Crafted by Katrina Meynink
“I loved incorporating mandarin, cinnamon, and fresh lemon verbena in this cinnamon spiced chocolate pav – pure celebration. It is layered with mascarpone, curd and heavily adorned with summer fruits, edible flowers and fragrant herbs like pineapple sage. I hope you make it.” – Katrina
Spiced Chocolate Pavlova with Curd, Mascarpone, Summer Fruits & Flowers
- 9 large egg whites
- 600g caster sugar
- 3 tsp apple cider vinegar
- 4 tsp cornflour
- 4 tbsp Dutch cocoa powder
- 1 ½ tsp ground cinnamon
- 2 cups lemon curd
- Zest of 1 small mandarin
- Pulp of 1 passionfruit
- 500g mascarpone
- 2 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 2 fresh figs, quartered
- ½ cup each raspberries, blackberries, hulled strawberries
- 3 heaped tbsp dried flowers
- Small handful of edible flowers including pineapple sage
- 4-6 lemon verbena leaves
Preheat oven to 130C. You may need to prepare the meringue in batches depending on the size of your oven. The above pavlova ingredients can be equally split into thirds.
Line baking trays with baking paper, and roughly trace the circumference of a 25cm cake tin on the baking paper.
For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour. Briefly whisk in the cocoa powder and cinnamon.
Spoon the meringue mixture into the middle of one of the prepared baking sheets and spread out into a roughly 20-25cm circle of your drawn circle. Repeat with the remaining meringue mixture on the additional baking sheets. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
For the fillings combine the mascarpone, vanilla bean paste and cinnamon in a small bowl. In another bowl combine the curd, meringue zest and passionfruit pulp.
Once cooled, place a meringue disk on a serving platter. Spread 1/3 of the mascarpone mixture across the base meringue layer. Dollop some curd in the centre and gently place the second pavlova disk on top. Repeat with the filling mixtures, repeating with the final meringue disk and fillings.
Top with the fresh fruit then scatter over the dried flowers, fresh edible flowers and lemon verbena leaves and serve.