Description
Layers of meringue, chocolate malt pudding, and ganache create a stunning dessert. Perfect for a special occasion!
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 175°F (79°C). Line a baking sheet with parchment paper.
- Grab a six inch round pan and outline four circles on the parchment paper. Flip the parchment paper over.
- In a mixing bowl, add in the egg whites. Beat on medium/high until the egg whites become glossy.
- Add in the cream of tartar and continue beating until soft peaks begin to form.
- Add in the vanilla extract and granulated sugar a little at a time as you continue to beat until stiff peaks form.
- Place meringue in a large disposable piping bag and cut a hole in the tip.
- Pipe the meringue starting from the edge of the circles and work your way to the inside. Smooth the meringue with a cake spatula.
- Place in the oven and bake at 175°F (79°C) for two hours. Set aside and let cool.
- Pudding
- In a large saucepan, add in the heavy cream and milk. Place over medium heat and heat to almost boiling.
- Meanwhile, add yolks to a small bowl. Set aside.
- In a separate bowl, add in sugar, cornstarch, chocolate malt powder and salt. Whisk to combine.
- Combine the dry ingredients into the egg yolks and stir to combine.
- Add about 1 cup of the hot milk into the egg mixture and start whisking immediately.
- Once combined, add the mixture back into the saucepan.
- Place the heat over medium/high. Whisk often until it begins to thicken.
- Once bubbling and thick, whisk constantly to avoid burning.
- Remove from the heat and add in the vanilla and cold butter. Whisk until the butter is incorporated.
- 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.
- Ganache
- In a microwave-safe bowl, add in the milk chocolate chips and heavy cream.
- Microwave for 45 seconds and stir. Repeat one to two more times until the ganache is a thick, chocolate syrup.
- Assemble
- On a cake plate, add a small dab of ganache.
- Place a meringue on top of the ganache.
- Add a layer of ganache and spread it to the edges of the meringue.
- Add a layer of pudding and then a layer of chopped milk.
- Repeat the layers for the next two meringues.
- On the top of the last meringue, add ganache and a handful of malted milk balls.
- 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