Truffle Pavlova Wreath

Ingredients

• 300 g NESTLÉ PLAISTOWE Dark Chocolate, melted
• 395 g NESTLÉ Sweetened Condensed Milk 395g
• 100 g red velvet or chocolate cake crumbs
• 0 Fine gold shimmer powder, finely crushed pistachios and NESTLÉ Cocoa, to coat
• 0 MINI PAVLOVAS:
• 3 egg whites
• 165 g caster sugar
• 250 mL thickened cream
• 0 Fresh cherries and chocolate curls, to decorate

Instructions

1. 1

   TRUFFLES: Combine NESTLÉ PLAISTOWE dark chocolate, NESTLÉ Sweetened Condensed Milk and crumbs in a large bowl. Refrigerate 1 hour or until firm.

2. 2

   MINI PAVLOVAS: Preheat oven to 120°C (100°C fan-forced). Grease a large oven tray. Draw a 25cm circle on a sheet of baking paper. Turn, pencil-side down, on tray.

3. 3

   MINI PAVLOVAS: Beat egg whites in a bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until sugar is dissolved, about 10 minutes.

4. 4

   MINI PAVLOVAS: Transfer meringue mixture to large piping bag inside of the circle. Make an indent in the top of each with the back of a spoon. Bake 50 minutes – 1 hour or until dry to touch. Cool in oven with door ajar.

5. 5

   TRUFFLES: Roll 2 teaspoonfuls of truffle mixture into balls. Sprinkle one-third of the truffles with crumbled gold shimmer powder. Roll one-third in nuts and remaining in sifted NESTLÉ Cocoa. Place on a tray; refrigerate until firm.

6. 6

   Transfer mini pavlova wreath to serving plate. Decorate with fresh cream, truffles, cherries, chocolate curls and baby mint leaves, if desired.