MAGNUM Hazelnut and Chocolate Praliné Pavlova

Serves: 10

You will need

1 tub of MAGNUM Chocolate and Hazelnut Praliné
3 sticks of  MAGNUM Chocolate and Hazelnut Praliné 90ml
240g caster sugar
Squeeze fresh lemon juice
5 large eggs, separated
3 tbsp cocoa powder
200g roasted chopped hazelnuts



Directions

1 Preheat the oven on to 140*C/fan oven 120*C/Gas Mark 1. Draw two 18cm circles on baking parchment and use to line two baking trays.                

2 Tip the sugar into a bowl and add the lemon juice. Add two egg whites and whisk for a minute.

3 Add another egg white and whisk for a few minutes. Fold in the remaining egg whites and whisk for 4-5 minutes or until the meringue is very stiff and shiny. Then fold in the cocoa powder and two thirds of the nuts. Divide the mixture equally between the two circles and using the back of a spoon spread out to fill the circles. Scatter over half the remaining nuts. Bake for 1-1.5 hours or until the meringue is firm and crisp on the outside. Allow to cool.

4 Remove the tub of MAGNUM Chocolate and Hazelnut Praliné and MAGNUM Chocolate and Hazelnut Praliné sticks from the freezer. Set the tub aside to soften. Meanwhile, remove the MAGNUM sticks from the ice cream. Crack off the chocolate coating and put into a small microwaveable bowl. Place the ice cream into a separate bowl and beat until smooth.

5 Once the meringue is cool, place one-half onto a serving plate. Remove the chocolate disc from the top of the tub of chocolate, break into small pieces and add to the chocolate from the sticks. Arrange spoonfuls of the MAGNUM Chocolate and Hazelnut Praliné tub of ice cream over the meringue leaving a 1cm border. Carefully place the second layer of meringue on top and spoon over the beaten ice cream from the sticks.

6 Pop the reserved chocolate into the microwave and melt in 30-second bursts stirring well between each addition. It should only take 1 minute. Drizzle over the pavlova and scatter over the remaining chopped nuts. Serve immediately.

Lorraine Pascale has created this recipe as part of Magnum’s #TakePleasureSeriously campaign, and in celebration of the opening of Magnum’s London Pleasure Store, which is located this year in Chelsea’s Duke of York Square. More information on the Pleasure Store can be found at the Magnum website.



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