Double Carob Pavlova
Ingredients:
- 6 egg whites, room temperature
- 1 1/2 cups caster sugar
- 2 tablespoons Carob Kitchen Roasted Carob Powder
To Serve:
- Fresh cherries
- Pitted jar or can cherries (juice reserved)
- Your favourite Carob Kitchen Milk Bar, grated finely
Method:
1. Preheat your oven to 120 degrees.
2. Line a large baking tray with parchment paper.
3. In a large room temperature bowl, add the egg whites and whip on a high electric beater setting until stiff peaks start to form (it will start to resemble a shaving foam consistency and look).
4. Slowly add the caster sugar, 2 tablespoons at a time, until all of the sugar has dissolved. You can test this by rubbing some of the meringue between your fingers. If it still feels grainy, you need to continue whipping the meringue until it doesn't.
5. Use a spatula to gently fold through the carob powder. You can leave it marbled if you wish.
6. Pile the meringue gently into the centre of the baking tray and shape.
7. Bake in the oven for 1 1/2 hours, then turn the oven off and leave the oven door SHUT. Do not open the oven door at any point. Leave the pavlova in the oven to dry out for at least 6 hours - or overnight.
8. Carefully transfer the pavlova to a platter or cake plate and decorate when ready to serve.
9. Fresh cherries, rich cream, and lashings of whipped egg whites make this pavlova recipe from our good friends at Carob Kitchen a must-try. They’ve folded Roasted Carob Powder through the egg whites and topped it high with fresh cream, cherries, and gratings of their Carob Milk Bars.
ENJOY!
Recipe by Carob Kitchen.