simple way to prepare favorite Triple choc low-fat pavlova

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Triple choc low-fat pavlova. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Triple choc low-fat pavlova is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Triple choc low-fat pavlova is something that I’ve loved my entire life.

Table of Contents


  • 4 egg whites, at room temperature
  • 215g (1 cup) caster sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon NESTL� BAKERS’ CHOICE Cocoa, sifted
  • 2 x 220g ctn Extra Light Philadelphia Cream Cheese Spreadable, at room temperature
  • 200g low-fat ricotta
  • 1 teaspoon vanilla extract
  • 400g strawberries, hulled, sliced
  • Fresh berries, to serve
  • 10g dark chocolate, finely grated


  • Step 1
    Preheat oven to 120C/100C fan forced. Line 2 baking trays with baking paper. Draw two 20cm circles on each lined tray and turn the paper ink-side down.
  • Step 2
    Use electric beaters to beat egg white in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tbs at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Beat in vinegar. Sift half the cocoa powder over the meringue mixture. Use a large metal spoon to fold and create a swirled effect.
  • Step 3
    Divide mixture among circles. Use palette knife to spread meringue until discs are even. Use a sieve to dust remaining cocoa over the meringue discs. Use the palette knife to swirl into meringue slightly. Bake, swapping trays halfway through, for 1 hour 40 minutes until meringues are crisp and dry. Turn oven off. Leave meringues in oven, with door closed, to cool completely.
  • Step 4
    Meanwhile, for chocolate sauce, combine brown sugar, cocoa powder and cornflour in a saucepan. Stir in water and star anise until well combined. Stir over low heat for 5 minutes or until mixture boils and thickens. Transfer to a bowl. Cover surface with plastic wrap to prevent skin forming. Set aside for 2 hours to cool and thicken.
  • Step 5
    Use electric beaters to beat cream cheese, ricotta and vanilla in a bowl until smooth and creamy. Place in the fridge for 1 hour to cool and thicken.
  • Step 6
    Place 1 meringue on serving plate. Carefully spread with half the cream cheese mixture. Top with half the strawberries. Repeat with second meringue, cream cheese mixture and strawberries. Drizzle with a little chocolate sauce. Sprinkle with berries and grated chocolate. Serve with remaining sauce on the side.

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