Buffet recipe for 12 people, takes only 30 mins; recipe has egg white, caster sugar, cornflour, white wine vinegar, cocoa powder, dark chocolate, double cream, icing sugar, cherry and cherry.
Cherry chocolate Pavlova
Course: Buffet
Servings
12
servings
Prep time
20 mins
Ingredients
- Dark Chocolate: 50g finely chopped dark chocolate
- White Wine Vinegar: 2 tsp white wine vinegar
- Caster Sugar: 300g caster sugar
- Cocoa Powder: 25g cocoa powder
- Double Cream: 284ml pot double cream
- Cornflour: 1 tbsp cornflour
- Icing Sugar: 3 tbsp icing sugar
- Egg White: 6 large egg whites
- Cherry: 1/2 600g jar stoned cherry compote (I used Bonne Maman)
Directions
- 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 1 1/2 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.
