- 1 Walkers Pavlova
- 500ml double cream
- 4 tbs dark rum
- 2 tsp vanilla extract
- 100g dark chocolate
- 2 tbsp butter
- 1 tin of pears, quartered.
- 6 brandy snaps
- 1 tsp ginger
On a medium heat, melt 1tbsp of butter in a pan and add the ginger and drained pears.
Cook until the pears are warmed through and coated in the butter and spices. For sweetness you can add a sprinkle of sugar if your pears were not canned in syrup.
Take off the heat and leave to cool.
Melt your dark chocolate in the microwave with the remaining 1 tbsp of butter and stir together. Add to a piping bag with a thin nozzle.
In a large bowl, whip your cream with the rum and vanilla until a soft whip.
Slather your cream on top of the meringue base in generous peaks
Begin by placing the pear quarters around the cream so that they sit upright. You’re aiming for a flower pattern.
Once complete, shatter your brandy snaps and place shards in between the pears, with the curved edge facing outwards.
Finally, take your piping bag and pipe dark chocolate into the nooks and crannies in even spacing. Finish with a dusting of ginger.