lumicero/recipes-ing2inst huggingface dataset:
Title: Next Best Thing to Robert Redford Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 1 pecans
- 1 cream cheese
- 8 powdered sugar
- 1 instant chocolate pudding mix
- 4 vanilla instant pudding mix
- 4 milk
- 3
- 1 1/2
Instructions:
1. For the crust, mix flour, butter and nuts until crumbly, press into 9x13 inch pan and bake at 350° for 20 minutes.
2. Cool completely.
3. Beat cream cheese and powdered sugar on high with a mixer until smooth.
4. Fold in half the whipped topping.
5. Spread over cooled crust.
6. Mix the puddings with milk, beat slowly with mixer until smooth (2 minutes).
7. Spread on top of cheese layer.
8. Let stand a few minutes, then spoon remaining whipped topping over top and spread carefully.
9. Sprinkle with grated milk chocolate bar.
10. Cover and refrigerate until ready to serve.
Title: Tiramisu
Ingredients:
- 4 eggs
- 2 -3 brewed coffee
- 4 sugar
- 500 mascarpone cheese
- 20 -30 ladyfingers
- 1 salt
- 1/2 cocoa powder
- Kahlua
Instructions:
1. Separate out the eggs.
2. Beat the whites with a pinch of salt until they form stiff peaks.
3. Whisk the egg yolks with the sugar until well mixed. Stir in the marscapone and beat well.
4. Mix together the two egg batches.
5. Put the coffee and kahlua into a wide dish.
6. Drop the lady fingers into the coffee/kahlua mixture, with one side down. After a second, flip the lady finger over and then lay onto the tray. Try and organise the lady fingers so they fit quite tightly.
7. Layer the soaked biscuits and cream mixture in a large container (preferably one with a lid), then sift cocoa over the finished cake.
8. Refridgerate for a few hours, or until needed.
Title: Chocolate Popcorn
Ingredients:
- 14 peanuts
- 2 peanut butter
- 3
- 1 1/2
- 3
Instructions:
1. Mix together popcorn, peanuts, and rice krispies.
2. Heat chocolate candy melts and peanut butter until melted (about 2 minutes in the microwave).
3. Pour over dry mixture and stir.
4. Flatten mix on cookie sheet (cover cookie sheet with wax paper first).
5. Let cool (can refriegerate to cool faster).
6. Break into pieces and store in air tight container.
Title: Frankfurter Gruntz
Ingredients:
- 16 milk
- 2 salt
- 1/2 vanilla pudding mix
- 2 sugar
- 3/4 sweet butter
- 3/4 butter
- 3/4
- 1/4
Instructions:
1. Slice pound cake into 1/2 inch horizontal layers.
2. Set aside.
3. FILLING: Combine pudding mix, milk and salt and cook until thickened.
4. Cover and refrigerate for 1/2 hour.
5. Cream butter and sugar until fluffy.
6. Stir into cooled pudding.
7. ALMONDS: In a skillet melt 1/4 cup butter.
8. Add almonds and cook until golden brown.
9. Cool.
10. Grind until consistency of corn meal.
11. TO ASSEMBLE CAKE:.
12. Cover cake layers with pudding.
13. Frost top and sides of cake with pudding.
14. Top with ground almonds.
15. Store cake covered in refrigerator.
Title: Sugared Pecans
Ingredients:
- 2 sugar
- 1 pecans
- 4 pecans
- 1/2 butter
Instructions:
1. Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating till stiff peaks form. Fold in pecans.
2. Pour butter into a 15 x 10 x 1-inch jellyroll pan. Spread pecan mixture over butter. Bake at 325 degrees for 30 min, stirring every 10 minute Cool and store in an airtight container.
Title: Whim Wham
Ingredients:
- 1 butter
- 2 sugar
- 1 sponge cake fingers
- 30 sweet sherry
- 5 brandy
- 4 orange
- 1 plain yogurt
- 10
- 11
Instructions:
1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown.
2. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
3. Tip on to a greased baking sheet and leave to cool.
4. About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake.
5. Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes.
6. Whip the cream until it just holds its shape, and then gently fold in the yogurt.
7. Spoon the mixture on top of the sponge.
8. Roughly chop the almonds, sprinkle on top and serve immediately.
Title: 3-Layers Birthday Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 flour
- 4 baking powder
- 4 milk
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350F/175c.
2. Grease and flour three 9 inch round cake pans.
3. Cream the butter and 1 cup of the sugar in a large bowl, then add beaten egg yolks.
4. Sift dry ingredients and add to butter mixture alternating with milk.
5. Beat egg whites until soft peaks form, then add 1 cup sugar.
6. Fold into cake batter.
7. Pour into pans.
8. Bake for 25 minutes, or until a knife inserted comes out clean.
Title: Lemon Nut Torte
Ingredients:
- 1 granulated sugar
- 1 cornflour
- 1 eggs
- 1/3 lemon zest
- 4 olive oil
- 2 fresh lemon juice
- 1/4 salt
- 1
- 1/4
Instructions:
1. Heat oven to 350°.
2. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
3. Combine 1/3 cup sugar and flours in a bowl.
4. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes.
5. Beat in zest, oil, lemon juice, and orange juice.
6. Fold in dry ingredients.
7. Beat egg whites and salt in a third bowl with an electric mixer until frothy.
8. Beat in remaining 1/3 cup sugar until stiff peaks form.
9. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well.
10. Pour batter into pan.
11. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate.
Title: Lemon Almond Polenta Torte With Raspberry Sauce
Ingredients:
- 1/2 yellow cornmeal
- 1/2 polenta
- 1/4 all-purpose flour
- 1 1/2 salt
- 1 sugar
- 1 lemon
- 3/4 milk
- 1/2 eggs
- 2 powdered sugar
- 1/2 - 1 frozen raspberries
- 1 sugar
- 1 lemon
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan.
2. Combine the first three ingredients in a bowl.
3. Place sugar and almonds in the work bowl of a food processor and pulse to combine into a uniform mealy mixture.
4. Cut the lemon in half and juice one of the halves. Seed the other half and cut the entire lemon into eight pieces.
5. Add the lemon pieces and the lemon juice to the sugar and almond mixture in the food processor bowl; Pulse to chop and combine, about 45 seconds. The lemon should be chopped finely.
6. Add the remaining ingredients (oil, milk, eggs, and extract). Process to combine all. Mixture should be soupy.
7. Add the dry ingredients from the bowl and process to mix well.
8. Pour the batter into the prepared pan, bake in preheated oven 60 minutes, or until a toothpick comes out clean.
9. To serve, dust with powdered sugar and add some raspberry sauce to each serving.
10. Raspberry sauce: Heat 1 cup frozen rapberries, 1/2 cup sugar, and a little lemon zest in a saucepan, cook down until saucy and strain out seeds.
Title: Brownie Cookies
Ingredients:
- 7 butter
- 10 sugar
- 1 eggs
- 2 flour
- 3/4 baking powder
- 1 salt
- 1/4 chocolate chips
- 3/4
Instructions:
1. Melt butter in small saucepan on stove. Whisk in 6 tablespoons of cocoa (reserving the rest) until well combined and smooth. Remove from heat and let cool.
2. In small bowl combine flour, remaining 4 tablespoons cocoa, baking powder and salt. Stir just to blend. Set aside.
3. In mixing bowl, combine, cocoa/butter mixture, sugar and eggs. Slowly add in flour mixture. Make sure to combine well.
4. Stir in chocolate chips.
5. Refrigerate dough for a minimum of 2 hours.
6. Preheat oven to 350 degrees. Drop dough by teaspoonfuls onto greased cookie sheets.
7. Bake for 8-10 minutes. Remove from oven and let sit for 10 minutes before removing to cooling racks.
Title: Pecan Pie Brownies
Ingredients:
- 18 1/3 unsalted butter
- 4 light brown sugar
- 3/4 dark corn syrup
- 1 eggs
- 3 vanilla extract
- 2 pecans
- 1 1/2 kosher salt
Instructions:
1. Equipment:
2. 9x9 baking dish.
3. Medium saucepan.
4. Preheat oven to 350 degrees. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
5. Prepare fudge brownie batter according to package instructions and bake for 15 minutes. In a medium saucepan, melt butter and brown sugar over medium heat until sugar dissolves. Remove from heat and stir in corn syrup, eggs, vanilla extract, pecans and a pinch of salt. Spoon pecans over brownies in an even layer, then bake until topping is just set, about 30-35 minutes.
6. Let cool to room temperature, then cut into squares to serve.
Title: Quick Pumpkin Gingerbread
Ingredients:
- 14 1/2 canned solid-pack pumpkin
- 15 egg
- 1/2 cream cheese
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.
2. Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. Pour into prepared pan.
3. Bake 35 to 37 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with cream cheese, if desired. Store in refrigerator wrapped in plastic wrap.
Title: Cherry Ripe Mud Cake
Ingredients:
- 250 butter
- 1 instant coffee granules
- 400 coconut milk
- 200 dark chocolate
- 440 caster sugar
- 110 self raising flour
- 150 plain flour
- 25 cocoa powder
- 2 eggs
- 1 vanilla extract
- 2 dark chocolate
- 1 butter
- 200
- 125
- 300
- 1
Instructions:
1. Preheat oven to 150°C (300°F). Grease and line a deep 22cm round cake tin with baking paper (base and sides).
2. Melt butter in a large saucepan. Add coffee, coconut milk, chocolate and sugar. Stir over heat until sugar dissolves and chocolate melts. Remove from heat and cool to room temperature.
3. When mixture has cooled, and using a whisk, stir in the sifted SR flour, plain flour and cocoa. Mix vanilla into the eggs then add mix to the main mixture. Stir in half of the Cherry Ripe (i.e. 1 bar).
4. Pour mixture into prepared tin then top with remaining Cherry Ripe pieces.
5. Bake about 1 3/4 hours or until skewer comes out clean. Stand for 10 minutes then cool on wire rack. (Make sure to turn cake so top-side is up).
6. Make icing/frosting and chocolate panels (see below).
7. Once cake is cold spread the icing/frosting over the entire cake. Press the chocolate panels around the side of the cake, slightly overlapping each panel. If desired, chop an extra Cherry Ripe bar into pieces and use to decorate the top of the cake.
8. Chocolate Icing/Frosting: In a small saucepan, over low heat, combine chocolate and butter. Stir until smooth. Cool, then refrigerate until mixture is spreadable. Be patient - it will thicken.
9. Chocolate Panels: Cut 2 strips of baking paper measuring 6cm x 50cm. Put chocolate in a glass bowl and microwave at 55% (MEDIUM, Level 6) for about 1 minute. Stir twice during cooking. When chocolate has melted stir in oil. (Or you could melt over a pan of simmering water - but add oil with solid chocolate.) Now spread the chocolate/oil mix over your 2 strips of paper. Tilt paper to allow excess to drip off. Allow chocolate to set then, using a sharp knife, cut chocolate into 4cm panels. Carefully peel away the paper.
Title: Strawberry Tiramisu Dessert
Ingredients:
- 2 cream cheese
- 1/2 vanilla
- 3/4 powdered sugar
- 1 brewed coffee
- 1 fresh strawberries
- 2 ladyfingers
- 1 1/2
- 24
- 2
Instructions:
1. Prepare an 8 x 8-inch glass pan.
2. In a large bowl beat cream cheese with the powdered sugar and vanilla until smooth and well blended.
3. Gradually fold in the thawed Cool Whip (or 3 cups whipped cream if using) until completely blended.
4. In a small bowl combine coffee and coffee-flavored liqueur (if using).
5. Line the pan with enough ladyfinger halves to cover the bottom (place rounded sides down) if necessary cut ladyfingers to fit the dish.
6. Spoon 1/3 cup of the coffee mixture over the ladyfingers.
7. Top with 1/3 of the cheese mixture (about 1 cup) then spread out evenly.
8. Layer 1/3 of the slices strawberries over the cheese.
9. Repeat two more times ending with the cheese mixture (reserve the remaining strawberries to place on top before serving, place berries into a bowl, cover and refrigerate).
10. Cover with plastic wrap and refrigerate the tiramisu for a minimum of 4 hours or up to 24 hours.
11. BEFORE SERVING; remove the plastic wrap, then sift the cocoa powder over the top, then arrange the reserved strawberry slices over the cocoa.
12. Serve immediately.
Title: Raspberry Truffle Brownies
Ingredients:
- 3/4 unsalted butter
- 4 eggs
- 3 sugar
- 2 all-purpose flour
- 1/3 salt
- 3 powdered sugar
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 9-inch diameter springform pan with nonstick spray.
3. Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
4. Remove from heat.
5. Whisk in eggs, sugar, jam and liqueur.
6. Stir in flour and salt, then chocolate chips.
7. Transfer batter to prepared pan.
8. Bake brownies until tester inserted into center comes out with moist crumbs attaches, about 45 minutes (Mine took about 5 minutes longer).
9. Cool in pan on rack.
10. Run small knife around edges of pan.
11. Remove pan sides.
12. Dust brownie with powdered sugar.
13. Cut into 12 wedges.
14. Brownies can be prepared 2 days ahead, wrapped tightly with plastic and store at room temperature.
Title: Chocolate Heart Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 2 all-purpose flour
- 1/4 white chocolate chips
- 1 shortening
- 2
- 1/2
Instructions:
1. In a small mixing bowl, cream butter and sugar.
2. Beat in vanilla.
3. Combine the flour and cocoa; gradually add to creamed mixture.
4. On a lightly floured surface roll the dough to 1/4-inch thickness.
5. Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
6. Bake at 350°F for 8-10 minutes.
7. Remove to wire racks to cool.
8. In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
9. In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
10. Drizzle over the cookies.
11. Place on wire rack to dry.
Title: Light Pineapple Mousse
Ingredients:
- 200 water
- 1/2 light cream cheese
- 1/2
- 1
- 1/2
Instructions:
1. Refrigerate the evaporated milk to make it as cold as possible.
2. Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
3. Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
4. Gradually add the jelly and continue to beat until the mixture is very thick.
5. Fold in the pineapple pieces.
6. Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.
Title: Charishma's (My very own recipe for) Easiest Yummiest Biscuit Pudding
Ingredients:
- 1 Nestle sweetened condensed milk
- 2 cocoa powder
- 1 chocolate chips
- 10 -15
Instructions:
1. Mix milk and cream together in a large bowl.
2. Beat extremely well for 3 minutes on medium-high speed.
3. Add cocoa powder and whisk it really well.
4. Now, very carefully, pour the milk-cocoa-cream mixture on a flat tray, spreading it gently and neatly in the tray.
5. Add the biscuits over the mixture just spread, in a neat manner.
6. Pour the remaining milk-cocoa-cream mixture over the biscuits.
7. Garnish with the cherries/biscuits/chocolate chips/ grated dark chocolate.
8. (I put one glaze cherry chopped into 2 halves i. e. just 1 half over each biscuit).
9. Cover the tray with another bigger sized tray.
10. Chill for minimum 2-4 hours and serve!
11. Be sure to lick the mixture bowl clean.
12. If you want to add some creativity into it, you can cut the biscuits into different shapes, like circles, triangles, squares, diamonds, half moons,etc.
13. If you have kids at home or are planning to invite them o'er, tell them Santa has hidden some secret"goodluck" in the tray.
14. That way it'll be an extra dash of excitement watch them try to hunt for the biscuits and finish up the pudding sooner than you could imagine.
Title: Microwave Lemon Bars
Ingredients:
- 1 flour
- 1/3 powdered sugar
- 1/2 butter
- 2 eggs
- 1 sugar
- 1 1/2 cornstarch
- 1/2 baking powder
- 1 lemon rind
- 3 1/2 lemon juice
- powdered sugar
Instructions:
1. To make crust, combine flour and sugar in small bowl. In another small bowl, microwave butter until melted. Work melted butter into flour and sugar mixture until well blended and crumbly. Press mixture into bottom of microwave safe baking dish, 8" round is what I use. Microwave for 4 minutes. Set crust aside.
2. To make filling, combine eggs and sugar, beat until fluffy. Add all remaining ingredients, beat slowly until cornstarch is well dissolved, about 1 full minute. Do not overmix.
3. Pour this mixture over baked crust. Cook on high 3 1/2 to 4 1/2 minutes, just until center begins to set. Remove and let chill in refrigerator. Before cutting, dust with powdered sugar. I cut mine into small 1 1/2" bites, place each bite in a paper or foil baking cup as they are quite rich. Enjoy!
Title: Creamy Pineapple & Peach Dessert
Ingredients:
- 1 orzo pasta
- 1 ladyfingers
- 1 crushed pineapple
- 1 ricotta cheese
- 1 milk
- 1 3/4 instant vanilla pudding
- 1 Cool Whip
- 2
Instructions:
1. In a large pot of boiling water, cook pasta for about 6 minutes or until tender but firm.
2. Drain, rinse under cold water and drain again.
3. Set aside.
4. Meanwhile, line an 11 by 7 inch baking dish with lady fingers.
5. Cut lady fingers if necessary to cover bottom of dish.
6. Brush lady fingers with reserved pineapple juice.
7. Reserve about 8 slices of the peaches for garnish.
8. Layer remaining peaches over lady fingers.
9. Sprinkle with pineapple.
10. Place ricotta cheese in a large bowl.
11. Whisk until smooth.
12. Add milk and instant pudding mix.
13. Whisk for about 2 minutes until slightly thickened.
14. Stir in cooked orzo pasta.
15. Pour mixture over pineapple layer.
16. Refrigerate for about 20 minutes.
17. Cover pasta layer with Cool Whip (or whipping cream).
18. Garnish with reserved peach slices.
19. Refrigerate for 1 hour.
Title: Rasmalai
Ingredients:
- 250 panir
- 2 1/2 refined flour
- 4 sugar
- 10 milk
- 1/4 cardamom powder
- 4 pistachios
- 4
Instructions:
1. Crumble chenna and knead it.
2. Add two tablespoons of maida and knead again with the palm to make a smooth dough.
3. Divide into sixteen equal portions, roll into balls and press slightly to flatten them.
4. Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil.
5. Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again.
6. Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume).
7. Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour.
8. Add sliced almonds, pistachios and orange powder and mix again.
9. Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled.
Title: Heavenly Angel Cake
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 1 Cool Whip
- 1 1/2 berries
- 4 kiwi fruits
- 2
Instructions:
1. Cut angel food cake horizontally into three sections, forming three layers of cake.
2. In a medium sized bowl, combine pie filling with whipped topping and stir until smooth.
3. Spread 1/3 of the topping on the bottom layer of the angel food cake.
4. Place the middle layer of angel food cake on and spread another 1/3 of the mixture over that layer.
5. Add the top layer and frost the top part of the cake with the remaining mixture.
6. Cover and refridgerate until serving time, overnight if possible.
7. Combine your berries and kiwi fruit and keep in a covered bowl in the refrigerator until ready to serve cake.
8. To serve, cut the cake into 12 slices and top with 1/3 cup of the berries and kiwi mix.
Title: Vermont Maple Bread Pudding With Walnut Praline
Ingredients:
- 2 sugar
- 1 walnuts
- 8 eggs
- 1 sugar
- 1 maple syrup
- 1 vanilla extract
- 1 vanilla ice cream
- 1
Instructions:
1. For praline: Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.).
2. For bread pudding: Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
3. Preheat oven to 375°F Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
Title: Iced Mascarpone and Coffee Soufflé
Ingredients:
- 1 brewed coffee
- 7 granulated sugar
- 3 eggs
- 3 1/2 icing sugar
- 1/2 mascarpone cheese
- 3 hazelnuts
Instructions:
1. Combine granulated sugar with coffee in a saucepan. Reduce mixture by half – cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
2. Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
3. Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
4. Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
5. Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
6. Refrigerate for 1 or 2 hours and serve with your choice of cookie.
7. (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).
Title: Chocolate Orange Pavlova
Ingredients:
- 4 sugar
- 8 cornflour
- 1 vinegar
- 2 vanilla essence
- 1 -2 cocoa powder
- 3 orange, zest of
- 1 chocolate curls
- 300
Instructions:
1. Preheat oven to 150 degrees celsius.
2. Whisk egg whites until stiff.
3. Add sugar one teaspoon at a time whisking until meringue is very stiff and shiny.
4. Whisk in cornflour, vinegar and vanilla.
5. Fold in cocoa powder and orange zest.
6. Pile mixture onto a baking sheet (baking parchment is best) and spread into a 9 inch round. Hollow out centre slightly using the back of a spoon.
7. Bake for 1 3/4 hours.
8. Let Pavlova cool and place on serving dish.
9. Whip the cream and spread on top of the Pavlova, add the chocolate curls, serve and enjoy!