Pavlova with Spiced Naartjies & Chocolate


8 extra large egg whites

310 ml (1¼ cup) Huletts Castor Sugar

15 ml (1 T) corn flour

15 ml (1 T) vinegar

Spiced naartjies

8 naartjies

450 ml Huletts White Sugar

60 ml (¼  cup) water

250 ml (1 cup) Huletts Golden Syrup

20 whole allspice/Jamaica pepper

18 cloves

whipped fresh cream

100 g dark chocolate

  1. Preheat oven to 150˚C.
  2. To make the pavlova, beat the egg whites until stiff and then add the Huletts Castor Sugar slowly.
  3. Add the corn flour and vinegar and beat until soft peaks form.
  4. Scoop dollops onto a lined baking tray and bake for 1½ hours. Turn the oven off and allow the pavlova to cool in the oven.
  5. In the meantime make the naartjies. Cover the washed unpeeled naartjies with boiling water and boil for 10 minutes.
  6. Drain and cut each naartjie in half through the middle.
  7. Combine the Huletts White Sugar, water, Huletts Golden Syrup and spices in a pot, bring to the boil and cook for 2 minutes.
  8. Add the naartjies and cook for 15 minutes.
  9. Fill the pavlova with whipped cream and place the naartjies on top.
  10. Melt the chocolate and pour it onto a sheet of baking paper.
  11. Spread it thin and allow it to harden.
  12. Crack the chocolate into shards and top the pavlova with the chocolate pieces.