Ferrero Rocher pavlova with pomegranate
8 Ferrero Rocher
6 egg whites
12g corn starch
1tsp white wine vinegar
300ml double cream
80g dark chocolate
20g icing sugar
Time to prepare: 25 min.
Time to bake: 2h
Preheat the oven to 120°C (250°F). Whisk the egg whites in a bowl until soft peaks form. Gradually add the sugar, beating until the mixture becomes glossy. Add the sifted corn starch and vinegar and fold slowly.
Line a tray with non-stick baking paper and spread the meringue. Make a big hole in the centre with the back of a spoon and cook for 2 hours. Allow the meringue to cool in the oven.
Whip the double cream with icing sugar and spoon over the meringue, adding pomegranate seeds and grated chocolate. Decorate with 6 individual Ferrero Rocher chocolates.
Serve with one Ferrero Rocher per portion.
Allergens: hazelnuts, soy lecithin, egg, cream