100g dark chocolate
6 egg whites
1½ cups caster sugar
1½ tablespoons cornflour
2 teaspoons malt vinegar
Fresh cherries, chocolate shards and
sprigs of fresh rosemary, to serve
425g can pitted cherries
2 tablespoons cornflour
2 tablespoons water
¼ cup cherry brandy or rum
1 tablespoon cherry brandy or rum
- To make the Cherry Sauce, tip the cherries and their juice into a small saucepan and bring to a simmer. Mix the cornflour and water to make a slurry, then stir it into the simmering cherries, along with the cherry brandy or rum. Remove from the heat and leave to cool.
- To make the pavlova, preheat the oven to 120°C (100°C fan bake). Line 2 baking trays with baking paper and mark a 20cm circle on each.
- Melt the chocolate in a bowl set over a pan of simmering water or in short bursts in a microwave, stirring between bursts. Set aside.
- Beat the egg whites until stiff peaks form. Gradually add the caster sugar, 1 tablespoon at a time, beating between additions. Continue to beat until the sugar is dissolved and the mixture is thick and glossy. Fold in the cornflour and vinegar.
- Divide the mixture between the prepared trays, shaping it to fill the 2 circles evenly.
- Use a pallet knife to swirl half the melted chocolate through each meringue circle.
- Bake for 1¼ hours or until dry to the touch. Turn the oven off and allow the meringues to cool in the oven with the door slightly ajar.
- When ready to serve, make the Cherry Cream by whipping the cream with the cherry brandy or rum until soft peaks form.
- Place one of the meringues on a serving platter and cover with half the Cherry Cream. Spoon half the Cherry Sauce over the top.
- Top with the other meringue and the remaining Cherry Cream. Spoon the remaining Cherry Sauce into the centre.
- Decorate with cherries, chocolate and rosemary.