serves
8-10
prep
1 hour
cook
55 minutes
difficulty
Easy
serves
8-10
people
preparation
1
hour
cooking
55
minutes
difficulty
Easy
level
It's great for special events, but you can also keep it in the freezer to eat a few slices at a time.
Ingredients
Chocolate date meringue
- 120 g pitted dates
- 120 g pecan nuts
- 30 g good quality milk couverture chocolate 33%
- 90 g good quality dark couverture chocolate 54%
- 3 egg whites
- ¼ tsp cream of tartar
- 120 g caster sugar
No-churn milk chocolate ice cream
- 200 ml fresh cream 35% fat (A)
- 50 g liquid glucose
- 1 vanilla bean
- 150 g good quality milk couverture chocolate 33%
- 250 ml fresh cream 35% fat (B)
- 395 g sweetened condensed milk
To assemble
- 50 g pecan nuts
- 50 g good quality milk couverture chocolate 33%, roughly chopped (or use chocolate chips)
Instructions
- For the meringue, create a template by drawing 3 rectangles, 220 mm x 100 mm in size, on a piece of baking paper. Place the sheet of baking paper, ink side down, onto a baking tray. Set aside until required.
- Heat the oven to 160˚C (140˚C fan forced).
- Chop the dates into pieces, approximately 10 mm in size. Finely chop the pecan nuts and the milk and dark chocolates.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Whisk until the egg whites reach a medium peak. Gradually add the sugar to the egg whites and continue to whisk until the meringue reaches a stiff peak.
- Gently fold through the dates, pecan nuts and chocolate through the meringue.
- Divide the meringue evenly between the 3 rectangle templates.
- Bake in the pre-heated oven for approximately 55 minutes.
- Allow to cool at room temperature. Once cool, remove from the baking paper, wrap in plastic wrap and store in the freezer until required.
- For the ice-cream, place a container into the freezer. Place the cream (A) and liquid glucose into a saucepan. Cut and scrape the vanilla bean, add the seeds and pod into the saucepan. Bring to the boil.
- Meanwhile, place the milk chocolate in a bowl. Strain the boiled cream mixture through a sieve over the chocolate. Whisk until the chocolate has completely melted and combined.
- Add the cream (B) and whisk to combine. Cover the mixture with plastic wrap touching the surface and place in the refrigerator for a minimum of 5 hours.
- Once the milk chocolate cream mixture has chilled, place the condensed milk into the bowl of a stand mixer fitted with a whisk attachment.
- Pour the milk chocolate cream mixture over the condensed milk and whisk on high speed until soft peaks form. Transfer the mixture into the pre-chilled container, cover and place into the freezer for 4 hours before assembling the cake.
- To assemble, place a small amount of ice cream on the serving plate to secure the first pavlova rectangle.
- Spread a third of the milk chocolate ice cream over the meringue.
- Repeat this process with the remaining meringue rectangles and ice cream.
- Place the stacked cake into the freezer until ready to serve. Prior to serving, garnish the top of the cake with pecan nuts and chopped milk chocolate.
Note
• The ice cream can be stored in the freezer overnight, however it will then need to sit in the refrigerator for 2 hours, to soften, before assembling the cake.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
It's great for special events, but you can also keep it in the freezer to eat a few slices at a time.
