Triple choc low fat pavlova

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How to make Triple choc low fat pavlova

  • Yield : 10
  • Prep Time : 0:30
  • Cook Time : 1:40
  • Total Time : 2:10

Ingredients

  • 4 egg whites, at room temperature
  • 215g (1 cup) caster sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa, sifted
  • 2 x 220g ctn Extra Light Philadelphia Cream Cheese Spreadable, at room temperature
  • 200g low-fat ricotta
  • 1 teaspoon vanilla extract
  • 400g strawberries, hulled, sliced
  • Fresh berries, to serve
  • 10g dark chocolate, finely grated

Low fat choc sauce

  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
  • 3 teaspoons cornflour
  • 250ml (1 cup) water
  • 1 star anise, whole (see note)

Method

  • Step 1 Preheat oven to 120C/100C fan forced. Line 2 baking trays with baking paper. Draw two 20cm circles on each lined tray and turn the paper ink-side down.
  • Step 2 Use electric beaters to beat egg white in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tbs at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Beat in vinegar. Sift half the cocoa powder over the meringue mixture. Use a large metal spoon to fold and create a swirled effect.
  • Step 3 Divide mixture among circles. Use palette knife to spread meringue until discs are even. Use a sieve to dust remaining cocoa over the meringue discs. Use the palette knife to swirl into meringue slightly. Bake, swapping trays halfway through, for 1 hour 40 minutes until meringues are crisp and dry. Turn oven off. Leave meringues in oven, with door closed, to cool completely.
  • Step 4 Meanwhile, for chocolate sauce, combine brown sugar, cocoa powder and cornflour in a saucepan. Stir in water and star anise until well combined. Stir over low heat for 5 minutes or until mixture boils and thickens. Transfer to a bowl. Cover surface with plastic wrap to prevent skin forming. Set aside for 2 hours to cool and thicken.
  • Step 5 Use electric beaters to beat cream cheese, ricotta and vanilla in a bowl until smooth and creamy. Place in the fridge for 1 hour to cool and thicken.
  • Step 6 Place 1 meringue on serving plate. Carefully spread with half the cream cheese mixture. Top with half the strawberries. Repeat with second meringue, cream cheese mixture and strawberries. Drizzle with a little chocolate sauce. Sprinkle with berries and grated chocolate. Serve with remaining sauce on the side.

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