Double chocolate and raspberry pavlova

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How to make Double chocolate and raspberry pavlova

  • Yield : 12
  • Prep Time : 0:10
  • Cook Time : 0:05
  • Total Time : 0:15

Ingredients

  • 200g milk chocolate melts
  • 3/4 cup (185ml) Coles Thickened Cream
  • 300ml Coles Thickened Cream, extra
  • 250g mascarpone
  • 500g Coles Pavlova
  • 375g raspberries
  • Shaved dark chocolate, to serve
  • Icing sugar, to dust

Dark chocolate sauce

  • 50g dark chocolate melts
  • 2 tbs Coles Thickened Cream

Method

  • Step 1 Place the milk chocolate and cream in a heatproof bowl. Microwave on high, stirring with a metal spoon every 30 seconds, until smooth and combined. Place in the fridge, stirring occasionally, for mixture for 30 mins or until cool.
  • Step 2 Meanwhile, to make the dark chocolate sauce, place the dark chocolate and cream in a small heatproof bowl. Microwave on high, stirring with a metal spoon every 30 seconds, until smooth and combined. Set aside to cool.
  • Step 3 Combine the extra cream, mascarpone and milk chocolate mixture in a large bowl. Use an electric mixer to beat until stiff peaks form.
  • Step 4 Place the pavlova on a serving platter. Spoon over the mascarpone mixture. Drizzle with dark chocolate sauce. Decorate with raspberries and shaved chocolate. Dust with icing sugar.

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