Ingredients
- 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
Method
1
On a medium heat, melt 1tbsp of butter in a pan and add the ginger and drained pears.
2
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.
3
Take off the heat and leave to cool.
4
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.
5
In a large bowl, whip your cream with the rum and vanilla until a soft whip.
6
Slather your cream on top of the meringue base in generous peaks
7
Begin by placing the pear quarters around the cream so that they sit upright. You’re aiming for a flower pattern.
8
Once complete, shatter your brandy snaps and place shards in between the pears, with the curved edge facing outwards.
9
Finally, take your piping bag and pipe dark chocolate into the nooks and crannies in even spacing. Finish with a dusting of ginger.
