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.