Triple Layered Chocolate Pavlova with Raspberries & Toffee Sauce

Cooking Directions

• Preheat oven to 180°C (160°C fan-forced). Line 3 baking trays with baking paper and draw an 18cm circle on each sheet.
• Sift the cocoa, cornflour, and cream of tartar into a small bowl, add the chocolate and stir to combine. Set aside.
• In a large bowl, whisk the egg whites with electric beaters until frothy. With the motor running, slowly add the sugar 1 tablespoon at a time, whisking constantly until stiff and glossy. Allow each spoonful to be fully incorporated before adding the next spoonful.
• Fold in the vinegar and the chocolate mixture.
• Divide meringue among the baking trays and spread to cover the drawn circles.
• Smooth over two meringues for the bottom and middle layers and leave the top layer slightly textured with soft peaks. Bake for 5 minutes, then reduce oven to 150°C (130°C fan-forced) and bake for 1 hour 10 minutes. Turn the oven off and allow meringues to cool completely in the oven with the door slightly ajar.
• For the toffee sauce, place the butter and sugar in a medium saucepan over a medium heat. Cook, stirring the mixture until it turns a deep amber colour.
• Carefully stir in the Bulla Thickened Cream and vanilla. Be careful as the mixture will bubble up. Whisk constantly, until the sauce thickens and coats the back of a spoon. Remove from the heat and allow the mixture to cool before decorating.
• For the cream filling, place Bulla Dollop Cream, vanilla and icing sugar in a bowl and whisk until combined and creates a ribbon effect – be careful not to over whip.
• To serve, place one meringue on a platter and top with one-third of the cream filling, then drizzle with a little of the toffee sauce. Repeat with remaining two layers. Decorate the top layer with the extra chopped chocolate, a drizzle of toffee sauce and raspberries.