Chocolate Pavlova with Peanut Butter

• whole milk↗75g g
• whipping cream115ml ml
• egg yolks2

  keeping whites for meringue

• caster sugar↗50g g
• dark chocolate↗150g g

  finely chopped

• unsalted butter↗60g g

  softened

• egg whites↗3 large
• caster sugar↗200g g
• white wine vinegar↗1 tsp tsp
• cornstarch2 tsp tsp
• dark chocolate↗50g g

  melted and cooled

• peanuts↗100g shelled g

  shelled, regular or roasted

• crystallized sugar↗60g g
• white chocolate↗100g g

  coarsely chopped

• peanut butter↗100g smooth g

  smooth

• солоне масло↗25g cold

  нарізане кубиками

• подвійні вершки↗225ml
• стружки темного шоколаду↗

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   First make the cream. In a small saucepan bring the milk and cream to a boil, whisking occasionally. In a medium heat‑proof bowl whisk the egg yolks with sugar until smooth. Gradually pour the hot cream mixture in a thin stream while whisking constantly until combined. Return the mixture to the saucepan and simmer over low heat for 3‑4 minutes, stirring constantly until it thickens to a custard‑like consistency.

2. 2

   Place the dark chocolate in a large heat‑proof bowl and pour the hot cream through a fine sieve, whisking until the chocolate melts and the mixture becomes smooth. Let it cool for 5 minutes until just warm. Add the butter and blend with an immersion blender until homogeneous. Cover and let sit at room temperature until needed.

3. 3

   Preheat the oven to 150 °C/130 °C with fan/gas 2 and line two baking trays with parchment paper. For the meringue, whisk the egg whites in a large clean bowl with an electric whisk or mixer until soft peaks form, then gradually add the sugar, one teaspoon at a time, until the meringue is thick and glossy. Add the vinegar and cornstarch, whisking quickly.

4. 4

   Spread half of the meringue in the centre of one prepared tray and smooth into a roughly 20‑25 cm circle. Repeat with the remaining meringue on the second tray. Drizzle both circles evenly with the melted chocolate, then gently swirl it with a knife or skewer to create a marble effect. Bake for 1 hour, turn off the oven and let the meringues cool inside until completely cooled.

5. 5

   Meanwhile, prepare caramelised peanuts. In a heavy saucepan with a thick bottom combine peanuts, sugar and 1 tbsp water, cook over medium heat for 3‑4 minutes, stirring, until the peanuts begin to crystallise and turn white. Continue cooking, stirring, another 3‑4 minutes until the peanuts become dark brown. Sprinkle with a pinch of sea salt, then pour onto a parchment sheet. Spread with a spatula and let cool completely.

6. 6

   For the peanut‑butter cream, melt the white chocolate, peanut butter, butter and 25 ml cream in a small saucepan over low heat, stirring constantly until smooth. Transfer to a bowl and let cool for 10 minutes. Whisk the remaining cream to soft peaks, then gently fold in the peanut‑butter cream until thick and fluffy.

7. 7

   To assemble, place one meringue circle on a plate, spoon half of the cream onto it, then half of the peanut‑butter cream, and sprinkle with half of the caramelised peanuts. Cover with the second meringue circle, then spread the remaining plain cream and peanut‑butter cream, and the remaining caramelised peanuts. Optionally garnish with dark chocolate shavings. Store in the refrigerator for up to two days.