Chocolate and Peanut Butter Marbled Pavlova

Divide the meringue mixture between the two baking sheets, spreading each into a circle roughly 20-25cm in diameter. Drizzle the 50g of melted dark chocolate over the circles and use a skewer or knife to gently swirl it for a marbled effect. Bake for 1 hour, then turn off the oven and leave the meringues inside to cool completely with the door closed; this prevents cracking.

To make the candied peanuts, combine the peanuts, granulated sugar, and 1 tablespoon of water in a heavy-bottomed pan. Cook over medium heat for 3-4 minutes until the sugar crystallizes and turns white. Continue stirring for another 3-4 minutes until the sugar melts again and turns dark amber. Stir in a pinch of sea salt, spread onto parchment paper, and allow to cool before roughly chopping.

For the peanut butter cream, melt the white chocolate, peanut butter, 25g of butter, and 25ml of the double cream in a small pan over low heat until smooth. Transfer to a bowl and cool for 10 minutes. In a separate bowl, whisk the remaining double cream to soft peaks, then gently fold in the peanut butter mixture until thick and airy.

To assemble, place one meringue disc on a platter. Layer with half of the chocolate crémeux, half of the peanut butter cream, and half of the candied peanuts. Top with the second meringue disc and repeat the layers. Garnish with dark chocolate shavings if desired. Serve immediately or keep chilled for up to two days.