Ingredients
Mini Pavs
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4 egg whites (approximately 120–140 g)
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250 g caster sugar
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80 ml water
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1 teaspoon vanilla extract (optional)
- 80g Kiwi Pavlova Smash Bark (melted and cooled to room temperature)
To decorate
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The leftover Smash Bark
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Strawberries to decorate
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Whipped cream
Method
1. Melt the chocolate smash bark in short bursts in the microwave or over a bain-marie. Stir until smooth and glossy. Set aside to cool to room temperature. The chocolate must not be warm when added to the meringue, or it will cause deflation.
2. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until the whites become frothy but not yet forming peaks. Keep the mixer running on low while preparing the sugar syrup.
3. Combine the sugar and water in a small saucepan. Place over medium heat and cook without stirring until the mixture reaches 118°C (soft-ball stage). You may gently swirl the pan if needed, but avoid using a spoon.
4. When the syrup reaches 114–115°C, increase the mixer speed to medium-high so the egg whites reach soft peaks. Once the syrup reaches 118°C, slowly pour it down the inside of the mixer bowl in a thin stream, avoiding direct contact with the whisk. Continue whisking until the mixture is thick, glossy, and the bowl feels only slightly warm. This generally takes 5–7 minutes.
5. Drizzle the chocolate over the mix and fold gently 2–3 times with a spatula to create a swirled effect.
6. Transfer the pavs to a piping bag fitted with a large round or star nozzle.
Pipe circles approximately 7 cm in diameter onto a lined baking tray, leaving space between each round or use a cookie cutter sprayed with oil and pipe into it as a guide.
7. Bake at 120°C (preferably with the fan on) for 1.5–2 hours, or until the pavs lift cleanly from the baking paper and feel dry to the touch - for a gooey pav remove it from the oven after an hour.
8. Leave to cool for an hour in a dry place and then top with whipped cream, strawberries and a chunk of our Kiwi Pavlova Smash Bark