Chocolate Swirl Pavlovas with Fruit Salad

Ingredients

4 egg whites
1 cup caster sugar
1 tsp lemon juice
1/2 tsp vanilla
60g dark chocolate, melted, cooled
300ml thickened cream, whipped to soft peaks
825g can SPC fruit salad in juice, drained
Crushed maple pecans or walnuts to serve (see tip)
Double cream, to serve

Method

Preheat oven to slow, 130°C fan-forced (150°C conventional). Line 2 oven trays with baking paper.
In a large clean bowl, using an electric mixer, beat egg whites until firm peaks form. Add sugar, 1 tbsp at the time, beating between each addition to dissolve, until mixture is thick and glossy.
Dollop chocolate over meringue, scoop mixture into 12 even mounds (about 8cm) onto trays, forming chocolate swirls through meringue and a slight central recess.
Bake 50-60 minutes until firm to touch. Cool completely in turned off oven with the door ajar.
To serve, fill with layers of two fruit, cream, more fruit and a sprinkle of nuts.

Tip: Make maple pecans (or walnuts) by tossing 1/4 cup nuts with 2 tbsp maple syrup in a frying pan over a high heat for 1-2 minutes. Tip onto baking paper. Allow to cool then chop.