Cherry chocolate Pavlova
By Emma Lewis
Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit
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Prep:20 mins
Cook:1 hrs 30 mins
Plus cooling - Serves 12
- More effort
Nutrition per serving
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kcal 317
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fat 15g
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saturates 8g
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carbs 47g
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sugars 45g
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fibre 0g
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protein 3g
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salt 0.14g
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
Tip
Gas oven tipIf 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.
