A Chocolate Pavlova with Chestnut Purée, which is perfect at Christmas or any time of the year! An easy chocolate pavlova recipe which is a delicious twist on a Mont Blanc dessert. A great recipe using sweetened chestnut purée.
The pavlova should be assembled just prior to serving, so that it remains crisp for as long as possible.
As the pavlova needs time to cool down completely in the oven, I often make the pavlova the night before serving, and leave it to cool in the oven overnight. If you don’t need to use the oven during the day, you can also make it first thing in the morning, ready to be served later that evening.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.