PREP TIME: 20min
COOK TIME: 1hr SERVES: 10-12
4 egg whites
3 cups castor sugar
8 tbsp boiling water
2 tbsp cornflour
1 tsp vanilla essence
600ml thickened cream
2 tbsp honey
3 tbsp caster sugar
300g coloured chocolate buttons.
100g flaked chocolate
Step 1: Preheat the oven to 140C°.
Step 2: Line a large flat baking tray with baking paper.
Step 3: Place all Meringue ingredients into a large mixing bowl and beat with an electric mixer until glossy stiff peaks form.
Step 4: Pour the Meringue mixture into the centre of the baking tray and use a spatula to mould the base into a circle shape.
Step 5: Lower the heat and bake for 1 hour on 120C°.
Step 6: Turn oven off. Leave Meringue base in oven to cool with door ajar.
Step 7: Transfer cooled Meringue base onto a flat serving plate.
Step 8: In a mixing bowl, whip the cream, honey and sugar together.
Step 9: Pile the cream mixture evenly over the Meringue base.
Step 10: Top Pavlova with chocolate buttons and flaked chocolate.