For the cake Amount
Ferrero Rocher8
Egg whites6
Corn starch12g
White wine vinegar1tsp
Double cream300 ml
Dark chocolate80g
Icing sugar20g

Ferrero Rocher pavlova with pomegranate ~ step by step

  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