Chocolate Malt Pavlova

Layered with a malted chocolate pudding and ganache, this towering pavlova is sure to impress any sweet tooth.

After I made my chocolate blood orange tart, I had quite a few egg whites to use up. I wanted to make this chocolate malted milk pavlova and use them up. I’m a sucker for malted milk and get anxious to start using it in all sorts of recipes as Easter approaches.

One thing that I’ve learned after making this chocolate malted milk pavlova is that it is pretty up until you cut into it. There’s absolutely no way that I could make the slice I cut out pretty. It did get slightly soft from the fillings and held together but the fillings squeezed out some. I’ll let you in on a secret. I don’t mind messy though. In fact, I love a messy food!

Chocolate Malt Pavlova

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Miranda Couse
• Total Time: 150 minutes
• Yield: Serves 8
• Diet: Omnivore

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Description

Layers of meringue, chocolate malt pudding, and ganache create a stunning dessert. Perfect for a special occasion!

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Ingredients

Units USM Scale 1x2x3x

• 6 egg whites
• 1/4 tsp cream of tartar
• 2 cups (473 ml) granulated sugar
• 2 tsp vanilla
• 1 cups (237 ml) heavy cream
• 1 cups (237 ml) milk
• 6 egg yolks
• 1/2 cups (118 ml) granulated sugar
• 1/4 cups (59 ml) cornstarch
• 1/2 cups (118 ml) chocolate malt powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp cold butter
• 2 tsp vanilla extract
• 3/4 cups (178 ml) milk chocolate chips
• 1/4 cups (59 ml) heavy cream
• 5 oz (142 g) malted milk balls

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Instructions

1. Preheat oven to 175°F (79°C). Line a baking sheet with parchment paper.
2. Grab a six inch round pan and outline four circles on the parchment paper. Flip the parchment paper over.
3. In a mixing bowl, add in the egg whites. Beat on medium/high until the egg whites become glossy.
4. Add in the cream of tartar and continue beating until soft peaks begin to form.
5. Add in the vanilla extract and granulated sugar a little at a time as you continue to beat until stiff peaks form.
6. Place meringue in a large disposable piping bag and cut a hole in the tip.
7. Pipe the meringue starting from the edge of the circles and work your way to the inside. Smooth the meringue with a cake spatula.
8. Place in the oven and bake at 175°F (79°C) for two hours. Set aside and let cool.
9. Pudding
10. In a large saucepan, add in the heavy cream and milk. Place over medium heat and heat to almost boiling.
11. Meanwhile, add yolks to a small bowl. Set aside.
12. In a separate bowl, add in sugar, cornstarch, chocolate malt powder and salt. Whisk to combine.
13. Combine the dry ingredients into the egg yolks and stir to combine.
14. Add about 1 cup of the hot milk into the egg mixture and start whisking immediately.
15. Once combined, add the mixture back into the saucepan.
16. Place the heat over medium/high. Whisk often until it begins to thicken.
17. Once bubbling and thick, whisk constantly to avoid burning.
18. Remove from the heat and add in the vanilla and cold butter. Whisk until the butter is incorporated.
19. Pour the mixture into a bowl and cover with plastic wrap. Press the plastic wrap down onto the surface of the pudding. Place in the fridge overnight to cool.
20. Ganache
21. In a microwave-safe bowl, add in the milk chocolate chips and heavy cream.
22. Microwave for 45 seconds and stir. Repeat one to two more times until the ganache is a thick, chocolate syrup.
23. Assemble
24. On a cake plate, add a small dab of ganache.
25. Place a meringue on top of the ganache.
26. Add a layer of ganache and spread it to the edges of the meringue.
27. Add a layer of pudding and then a layer of chopped milk.
28. Repeat the layers for the next two meringues.
29. On the top of the last meringue, add ganache and a handful of malted milk balls.
30. Cut and serve! Store in the fridge.

Notes

• For easier piping, use a large disposable piping bag with a wide tip.
• To prevent the pudding from skinning over, press plastic wrap directly onto its surface while cooling.
• Leftover pavlova can be stored in the refrigerator for up to 3 days; the meringue may soften slightly.

• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 50
• Sodium: 100
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Carbohydrates: 50
• Fiber: 2
• Protein: 5
• Cholesterol: 100

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