Violet Crumble Choc Pavlova

Violet Crumble Choc Pavlova



  • Step 1

    Preheat oven to 120 degrees Celsius and line a baking tray with baking paper.

  • Step 2

    Shatter Violet Crumble Cubes into crumbs and set aside.

  • Step 3

    Using an electric mixer beat the egg whites until glossy and thick. When they can hold stiff peaks, beat in castor sugar 1 tablespoon at a time until it is all dissolved. 

  • Step 4

    Very gently fold through cocoa and shattered Violet Crumble.

  • Step 5

    Scoop generous amounts of the Violet Crumble meringue mixture onto the baking tray to form a round pavlova approximately 15cm in diameter.

  • Step 6

    Bake at 120 degrees Celsius for 1 hour. 

  • Step 7

    Once cool, top with whipped cream, generous chunks of Violet Crumble and fresh berries. 

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