Tim Tam Pavlova

Tim Tam Pavlova

Tim Tam Pavlova

The thing that differentiates this classic kiwi dessert from a meringue is the addition of vinegar: it helps give the outside a lovely crunchy shell, while the inside remains soft.Farideh Sadeghin

Test kitchen director Farideh Sadeghin fell in love with Tim Tams while traveling through Australia in 2006. These chocolate biscuits—now available in the U.S., exclusively at Target—are perfect added to a pavlova, a New Zealand specialty made of egg whites. The thing that differentiates this classic kiwi dessert from a meringue is the addition of vinegar: it helps give the outside a lovely crunchy shell, while the inside remains soft. This recipe calls to make one large pavlova, but you could make smaller individual ones if you like.

Tim Tam Pavlova
Tim Tams, Australian chocolate biscuits, are perfect added to a pavlova, a New Zealand specialty made of egg whites.
Yield: serves 8-10

Ingredients

  • 6 egg whites
  • 1 23 cups sugar
  • 1 tbsp. cocoa powder
  • 2 tsp. corn starch
  • 1 14 tsp. white vinegar
  • 1 tsp. vanilla extract
  • 1 (7 oz.) packet Tim Tam Original, lightly crushed
  • Whipped cream, for serving

Instructions

  1. Preheat oven to 300°. Line a baking sheet with parchment paper and set aside. Using an electric hand mixer, beat whites while slowly adding sugar until stiff peaks form. Add cocoa powder, cornstarch, vinegar, and vanilla and beat until glossy and thick. Gently fold in all but 12 cup Tim Tams. Spread onto prepared baking sheet into a 10" x 8" rectangle, about 3" thick; reduce oven temperature to 250° and bake for 2 hours, or until cooked through. Turn off oven and let cool in oven with door ajar. Serve with whipped cream over the top and remaining Tim Tams sprinkled over.