Cherry chocolate Pavlova
Cherry chocolate Pavlova
Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit
- Prep: 20 mins
Cook: 1 hrs 30 mins
Plus cooling - Serves 12
- Moderately easy
Ingredients
- 6 large egg whites
- 300g caster sugar
- 1 tbsp cornflour
- 2 tsp white wine vinegar
- 25g cocoa powder
- 50g finely chopped dark chocolate
- 284ml pot double cream
- 3 tbsp icing sugar
- ½ 600g jar stoned cherry compote (I used Bonne Maman)
- fresh cherries, to serve
Gas oven tip
If cooking in a gas oven, heat to gas 3 and then turn down to gas 1 when you put in the pavlova. Then cook for 1½ hours, as stated in the recipe.
Make it easy
You can cook the meringue ahead of time.
Store in a large airtight container or leave
on the baking sheet, carefully wrapped in
cling film. It will keep for up to 2 days.
Method
-
Heat oven to 140C/fan 120C/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
-
Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
-
When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
from 999999999999 http://ift.tt/1AFwh4V
