A very impressive take on the classic pavlova, yet easy to make with very basic ingredients. This makes a fab dinner party dessert. The ground almonds in the meringue really give a nice texture and flavour. Enjoy!
When I had cooked the "meringue " I very nearly didN't complete the pavlova as they were thin and sort of spongy not like pavlova meringue at all. However I persevered and not only did it look nice when completed it tasted great, I tweaked it a bit by adding sliced strawberries in the layers. And there was too much of the chocolate mix so I only used about half. Very good but should have another name it is not a pavlova! - 19 Jan 2014
I found this recipe somewhat frustrating! My meringue was flat as pancakes and stuck to the baking paper...I also found it easier to spread the chocolate mix first and then the cream. BUT, beware, let the chocolate mixture cool down first. I felt I needed a little more detail (like how long to beat meringue for and how big to make rounds based on mixture quantity). I have also made it the night before I needed it so not sure how that's going to go!!! - 10 Apr 2010 (Review from Allrecipes AU | NZ)
Altered ingredient amounts. I did not find 1/2 cup of cream enough to put in across 3 layers. I probably ended up using closer to 300ml. - 10 Apr 2010 (Review from Allrecipes AU | NZ)