Cherry chocolate Pavlova
- Preparation and cooking time
- Plus cooling
- More effort
- Serves 12
Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
GAS OVEN TIP
If 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.