Stracciatella Pavlova with Rose Hip Custard


4 egg whites
220g caster sugar
1 teaspoon cornstarch
1 teaspoon  white wine vinegar
80 g dark chocolate, finely grated

To serve:
4 tablespoons rosehip jam
3 tablespoons of dark rum
200 ml whipped cream

Prep.time: 15 minutes

Baking time: ca. 70 minutes plus cooling time

You’ll need: Balloon whisk, stirring tool



  1. Preheat oven to 120 C.
  2. Attach balloon whisk to stand mixer. Beat the egg whites with a pinch of salt until stiff. Add the caster sugar spoonwise, continue beating until the egg whites are very stiff and shiny.
  3. Add the vinegar and cornstarch to the meringue, beat another 2 minutes.
  4. Carefully fold the grated chocolate under the meringue.
  5. Mound the meringue onto the lined baking tray in a  circle approximately 20-22 cm in diameter, smoothing the sides with a spoon.
  6. “Dry” the pavlova for 1 hr. 10 min. and let it cool at least a couple of hours in the turned off oven,
  7. Attach stirring tool to Cooking Chef, set the temperature to 100 ° C. Bring rosehip Marmalade and rum to a boil for 2-3 minutes
  8. Serve the pavlova with rosehip custard and whipped cream.


Baked in partnership with Kenwood Switzerland

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