Pavlova with chocolate-butter

200g plain Odense marzipan (“Odense Ren Rå Marcipan”)
100g egg whites (in many places you can buy these in jugs/bottles, pre-separated)
50g sugar

Chocolate cream:
200g dark Odense chocolate (“Odense Mørk Chokolade”)
100g butter

Odense dessert-mass with pistachio (“Odense Dessertmasse med pistaciesmag” – a pre-prepared mix of things intended for edible dessert decorations)
White Odense chocolate (“Odense Hvid Chokolade”)

Whip the egg whites and sugar until stiff. Grate the marzipan and mix it in. Grease the dough on baking paper and roll it out so it’s 24cm in diameter. Bake it at 175°C for approx. 25 min. Let cool and prepare the chocolate-cream.

Chop up the chocolate and melt it over a water bath. (I chop chocolate up, put it in a glass cup, then put the cup in a frying pan that has some water in it and heat up the pan. I’ve never had any problems doing it this way.) Add in the butter and put the mix in a bowl. Let cool and then when it’s suitably stiff, spread it over the pavlova base. Decorate the edge of the cake with the pistachio-flavoured dessert mass and grate white chocolate over the cake.