Black Forest Pavlova
Black Forest Pavlova combines soft billowy meringue, topped with chocolate swirled cream, juicy fresh cherries and a sweet cherry sauce. This delectable dessert will become a firm favourite on your dessert table.
- 6 large eggs whites
- 440 g caster sugar (superfine)
- 1 tsp lemon juice or white vinegar
- 225 g fresh cherries - pitted and halved (or frozen)
- 60 g caster sugar (superfine)
- 60 ml water
- 2 tbsp Kirsch liquor - optional
- 300 ml double cream (heavy cream)
- 120 g dark chocolate 70%
- 225 g fresh cherries
- chocolate shavings - optional
Heat your oven to 140°C (284°F). Line a baking tray with parchment paper and trace a circle 20cm (8-inches) in diameter. (This circle should be smaller than the plate or cake stand that you are serving your pavlova on.) Turn the parchment paper over so that the pen/pencil line is underneath.
In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins).
Whilst whisking, add the caster sugar one spoonful at a time. (In between each spoon, whisk for 15 seconds before adding the next spoonful). Once all the sugar is added, continue whisking for 6 more minutes.
Then add the lemon juice or white vinegar and whisk for another 4 minutes. By now, the egg white mixture should be thick and glossy, and the sugar should be fully incorporated. If you rub a bit of mixture between your thumb and finger, there should be no grit as the sugar has fully blended if there is, then continuing whipping for a couple more minutes.
Scoop the meringue mixture onto your lined baking tray into the circle that you have drawn. Then spread out the meringue with a back of a spoon or spatular to create a large meringue nest with soft peaks rising all around.
Place the baking tray in the centre of the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 2 ½ hours. Then turn the oven off and leave it in the oven for a minimum of 2 hours (preferably overnight), to cool completely.
For the cherry syrup, place sugar and water into a small saucepan and place on a medium to high heat until sugar dissolves. Bring to the boil and add halved cherries (and kirsch if including), bring back to the boil, then reduce to low heat, and simmer for 5 minutes or until cherries are tender. With a fork, mash the cherries into the sugar water until fully squished (!). Then, over a medium bowl, sieve the cherry syrup, save the syrup, and discard the pulp. Set syrup aside.
Melt dark chocolate in a small bowl, in a microwave in 20-second increments, stirring between each burst, until fully melted. Whip the cream in a medium-size bowl until light and fluffy. Pour the chocolate into the cream slowly and fold into the cream, giving the chocolate a rippled effect.
To decorate the pavlova, spoon the chocolate cream onto the meringue, drizzle the cherry syrup over the cream and top with the fresh cherries. Now sprinkle with shaved chocolate, cut a slice and enjoy!
Calories: 335kcalCarbohydrates: 58gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 41mgSodium: 42mgPotassium: 153mgFiber: 1gSugar: 56gVitamin A: 470IUVitamin C: 4mgCalcium: 27mgIron: 1mg