Pavlova rocky road
serves
16
Start pav season early with this delicious pavlova rocky road. This festive chocolate treat is perfect as a Christmas gift idea, combining our favourite summer dessert with fluffy marshmallows, dried fruit and crunchy and toasted nuts all swirled through a pool of silky white chocolate.
Recipe note: You’ll need a 20cm square baking pan
Ingredients (7)
- 4 x 180g blocks white chocolate, chopped
- 150g white marshmallows
- 50g meringue, roughly crushed
- 1/2 cup (75g) Macro Macadamias, toasted
- 35g dried mango cheeks, roughly chopped
- 1/4 cup (60ml) fresh passionfruit pulp
- 10 freeze-dried raspberries
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Grease a 22cm square baking pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
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2.Place chocolate in a medium heatproof bowl set over a pan of simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until chocolate is smooth and melted. Remove from heat.
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3.Add marshmallows, meringue, macadamia and mango to chocolate. Working quickly, stir well to combine. Spoon mixture into prepared pan, pressing to level. Drizzle with pulp and scatter with raspberries. Refrigerate for at least 2 hours, or until set.
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4.Serve cut into squares.
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