Create & Assemble: Dark Chocolate with Walnut Pavlova

When using dairy, no other products match the versatile qualities of French cream. Here pastry chef Aaliya Randeree shares a recipe using the staple ingredient



Yield – 20 pcs (20g each)

120g egg whites

250g sugar

1 tsp white wine vinegar

1 tsp corn flour

1 tsp vanilla

100g walnuts, chopped

100g dark chocolate, melted

Maldon salt

  • Preheat the oven to 120° C.
  • Whisk egg whites in an electric mixer fitted with a whisk attachment until it forms a stiff peak, add the sugar one tablespoon at a time until the meringue is stiff and glossy.
  • Whisk in vinegar, corn flour and vanilla.
  • Fold in half of the chopped walnut then swirl in the 3⁄4 melted chocolate.
  • Weigh 20g of meringue onto baking paper then shape each one into circles creating a crater by making the sides a little higher than the middle. Sprinkle with walnuts and maldon salt then drizzle chocolate.
  • Bake at 120° C for 40-60 mins. Turn the tray after the first 30 min. Turn off the oven and allow to cool completely.



140g (70%) chocolate

150g cream

50g butter

  • Melt over Bain Marie, mix till well combined.



150g caster sugar

40g water

105g white chocolate

10g rose water

Pink food colouring

  • Boil water and sugar until just about to turn brown. Whisk in white chocolate, rose water and red food coloring.



400g cream

125g Mascarpone

15g dried roses

25g honey

1 tsp rose water

  • Heat cream, dried roses, honey and rose water till 50° C.
  • Allow to cool complete, ideally chill over night (this allows for better infusion) and then strain. Whisk cream and mascarpone.



  • Slightly melt the ganache. Using a teaspoon create lines on your plate. Place a pavlova on the plate and fill it with the whipped Rose and Honey Cream and sliced strawberries.
  • Pipe some of the cream onto the plate as well.
  • Garnish with Rose White Chocolate Crumble, Walnuts and dried Roses.