Anyone who follows the WKA Facebook page will be aware of the recent somewhat hilarious (to me now, not at the time I can assure you!) fiasco that was my pavlova DISASTER in early January when I tried to assemble a 3 tier pav. in about 47˚C heat in my non-air conditioned kitchen ~ it was a total nightmare!!! The cream melted within seconds and the pavlova imploded when I discovered that I had not cooked them properly… LOL

So thankfully since then, I have redeemed myself on the pav. front and had to do so in time for Aussie Day as it’s an essential inclusion on any Aussie Day menu, it’s just not the same with a big, monster PAV.

This one has 3 tiers and is very much a special occasion dessert, it’ll feed about 10 people. With chocolate pavlovas they meringue discs always spread out when cooking and results in a chewy style pav. as opposed to the classic deep, eggy and sort inner which you get with normal vanilla flavoured versions. This thinner result allows you to stack the meringues easier. To make this as a 1 or 2 tier pav. change the ingredients for the meringue to 6 egg whites/300 g sugar and leave the rest of the ingredients the same. You can reduced the frozen cherries to 400 g and use the juice form half a lime.

20 Responses to “Honeycomb, Chocolate and Almond Pavlova”

  1. January 30, 2013 at 2:20 am

    This is an absolute triumph! Soooo beautiful and extravagant. Absolutely gorgeous. Now the question is whether or not I dare risk a pavlova disaster of my own… ;)

  2. Sarah M
    January 30, 2013 at 8:15 am

    When you write “chocolate-covered honeycombs,” do you mean like Crunchie or Violet Crumble bars? We don’t have those in the States except in a few specialty stores, but my best friend is from Dublin and got me hooked on delicious, delicious Crunchies.

    • Katie
      January 30, 2013 at 8:59 am

      Sarah – yes, I actually bought a box of cubes of the stuff from my local gourmet shop but it was basically the same as a Violet Crumble or Crunchie at a push – the latter I find is a lot sweeter and the honeycomb in the centre is less dense as in a Violet Crumble. You could use either.

      • Bridget
        February 10, 2013 at 10:36 pm

        Do you know what would be similar in the U.S.? Thanks,
        Bridget

        • Katie
          February 13, 2013 at 3:57 pm

          Bridget I am not sure. I’m not really that familiar with US candy bars other than the most common. I’ll do some research and come back to you. Thanks.

        • Adrian
          March 8, 2013 at 11:26 pm

          A website called simplyoz http://www.simplyoz.com sell violet crumble in the USA

  3. Hinal Keshav
    February 5, 2013 at 11:01 am

    Hi,

    I am so tempted to make this however I am not a fan of pitted cherries so was wondering if it possible to replace other berries such as raspberries, blueberries you name it etc?

    • Katie
      February 12, 2013 at 9:22 pm

      Hinal yes you could substitute with blueberries or raspberries, the latter would be esp. good with the almond. Let me know how you go? Thanks.

  4. February 12, 2013 at 2:28 am

    Oh my God. Dont make me cry… it´s so beautiful. This is amazing. I have never seen such a beautiful thing in my life before :)

  5. February 21, 2013 at 10:51 pm

    I am enamored with this sight! The photos are stunning and makes me want to run home and cook! i will definitely be getting the books for me and for those who appreciate fine cooking and photography!!!

  6. Andreea
    February 26, 2013 at 12:13 pm

    I am drooling. Silly question, but you need to bake all 3 rounds in the oven at the same time? Your book is on my bedside table. It is simply gorgeous.

    • Katie
      February 26, 2013 at 12:18 pm

      Hi sadly yes you do, as if not the meringue mixture will flop if left sitting in the bowl uncooked. You could just make a two layer option. :)

  7. Marissa
    March 29, 2013 at 6:11 pm

    how far in advance can this dessert/assembled be made for a dinner party?? Looks yummy

    • Katie
      March 29, 2013 at 6:14 pm

      Hi Katie, I would assemble it no longer than 2-3 hours before serving. You could easily make the meringues the night before and just store them in an air-tight container. Most of the other elements can be prepped in the morning of serving too, I just prefer personally not to keep the came assembles overnight as I find cream goes a bit manky if you do this.

  8. Claudia
    April 2, 2013 at 4:05 pm

    Hi Katie, I made this for Easter, and it turned out fantastic & even looked like you picture!!! I can bake well, but normally don’t style well, and I was just so proud!!!!!!!! Tasted magnificent and got kudo’s all round. Thanks

    • Katie
      April 2, 2013 at 4:15 pm

      Great to hear Claudia! Delighted too it looked similar, I try not to make my food shots look too unachievable. Compared to what goes into some food styling, I do try when I can to keep it real. Thanks a mill for the feedback!

  9. Bernadette Haggblom
    April 6, 2013 at 11:04 am

    Can u tell me which book has the pavlova recipe in it.honeycomb, choc and almond.

    • Katie
      April 6, 2013 at 11:13 am

      Sorry Barnadette – am a little confused by your question. Are you looking for the recipe for this pavlova?

  10. Raeesa
    August 7, 2013 at 3:31 pm

    Hi

    Your pavlova looks amazing… I know you have mentioned this will go well with raspberries and blueberries… What about strawberries ? Do you think the flavours will work?

    • Katie
      August 8, 2013 at 10:09 pm

      Hi! Yes I think it work ok with strawberries, give it a bash and let me know how it turns out? Thanks

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