festive black forest pavlova

8-10

Serves

-

Prep Time

-

Cook Time

Chocolate and cherries are such a festive combination and this pavlova makes an extravagant centrepiece for your dessert table on Christmas Day. The garnish cherries can be dipped in white chocolate and sprinkles if you wish.

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Ingredients

For the festive black forest pavlova

  • 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

For the cherry sauce

  • 425g can pitted cherries
  • 2 tablespoons cornflour
  • 2 tablespoons water
  • ¼ cup cherry brandy or rum

For the cherry cream

  • 300ml cream
  • 1 tablespoon cherry brandy or rum

Method

For the festive black forest pavlova

  • 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.