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Ferrero Rocher pavlova with pomegranate

145 min


  • 8 Ferrero Rocher

    6 egg whites

    220g sugar

    12g corn starch

    1tsp white wine vinegar

    300ml double cream

    80g dark chocolate

    20g icing sugar

    1 pomegranate

  • Time to prepare: 25 min.

    Time to bake: 2h


  1. 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.

  2. 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.

  3. 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.

  4. Serve with one Ferrero Rocher per portion.

    Allergens: hazelnuts, soy lecithin, egg, cream

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