Sarah's pear pavlova with brandy chocolate sauce
Ingredients
Prep time: 15 minutesCook time: 2 hrs 15 minServes: 6For the pavlova
6 egg whites
350g caster sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
For the filling
600ml double cream
1 teaspoon vanilla bean paste
50g icing sugar, sifted
1 tin pears, drained and sliced
A few mint leaves (optional)
Icing sugar, for dusting
For the brandy chocolate sauce
100g dark chocolate (70%), chopped
100g milk chocolate, chopped
40g butter
100ml fresh cream
1 tablespoon brandy
Method
Preheat the oven to 160°C / 140°C fan / Gas 3. Line a large baking tray with baking paper and draw a 30cm (12in) circle in the centre.
Place the egg whites in a clean, grease-free bowl and whisk until soft peaks form. Gradually add the caster sugar, a spoonful at a time, whisking continuously on high speed until the mixture is thick, glossy, and forms stiff peaks.
Mix the vinegar and cornflour together until smooth, then gently fold into the meringue. Spoon the mixture onto the prepared circle, shaping it into a round and creating a slight hollow in the centre with the back of a spoon.
Place in the oven and immediately reduce the temperature to 140°C / 120°C fan / Gas 1. Bake for 1 hour to 1 hour 15 minutes, until the outside is firm but still pale. Turn off the oven and leave the pavlova inside to cool completely for at least 1 hour, or overnight.
To make the chocolate sauce, place all the ingredients in a saucepan and heat gently, stirring until smooth and melted. Add a little extra cream if needed to loosen the consistency.
For the filling, whip the cream with the vanilla paste and icing sugar until stiff peaks form. Spoon the cream into the centre of the pavlova, then arrange the sliced pears on top.
Decorate with mint leaves if using, dust lightly with icing sugar, and serve with the warm chocolate sauce.
Top TipMake the pavlova base the day before and leave it in the oven overnight to dry out for the best texture.
