Chocolate Tim Tam Pavlova

Chocolate Tim Tam Pavlova
Contributor
Chocolate Tim Tam Pavlova

Arnott's/Tim Tam

Chocolate Tim Tam Pavlova

This light as air chocolate dessert, courtesy of Arnott’s Tim Tams, is made by layering a chocolate meringue with fresh whipped cream and chopped, chocolate-covered, chocolate cream-filled sandwich cookies.

Click here for more of our best pavlova recipes.

 

8
Servings
295
Calories Per Serving
Deliver Ingredients

Ingredients

  • eggs, separated
  • 1¼  Teaspoon  white vinegar
  • 1 2/3  Cup  superfine sugar (or granulated sugar)
  • 1  Tablespoon  cocoa powder, sifted
  • 2  Teaspoons  corn flour, sifted
  • 1  Teaspoon  vanilla extract
  • package of original Tim Tams
  • 1¼  Cup  heavy cream

Directions

Preheat the oven to 300 degrees F. Line a baking tray with parchment paper and then set it aside.

In a dry, clean bowl, add the egg whites and ¼ teaspoon of the white vinegar. Using an electric mixer, beat the egg whites and vinegar until soft peaks form.

Slowly add the sugar to egg white mixture, beating between each addition. Then, beat the egg whites for 5—10 minutes, or until the sugar is dissolved and the mixture is smooth, stiff and glossy.

Add the cocoa powder and corn flour to the mixture. Add the remaining vinegar along with the vanilla and 6 chopped Tim Tams. Then, use a spatula to fold the mixture until it is just combined.  Gently pour the mixture onto the prepared baking sheet.

Smooth the pavlova mixture into a rectangular shape with a smooth top. Bake for 20 minutes, then reduce oven temperature to 250 degrees F and continue baking the pavlova for another hour and 40 minutes, or until the shell is pale and crisp. Then, turn the oven off and cool the pavlova in the oven with the door ajar.

To serve, put the pavlova on a plate. Whisk the heavy cream in a bowl until soft peaks form.  Spoon the whipped cream on top of the pavlova. Chop the remaining Tim Tams and use them to garnish the whipped cream. 

Nutritional Facts

Total Fat
18g
26%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
18mg
6%
Carbohydrate, by difference
31g
24%
Protein
3g
7%
Vitamin A, RAE
57µg
8%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
30mg
3%
Choline, total
6mg
1%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
4µg
7%
Sodium, Na
62mg
4%
Water
25g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.