Monday, 16 August 2010

Black Forest Pavlova

A devilish cream, meringue, choc and cherry combination.

Serves: 8
Preparation time: 30 minutes
Cooking time: 2 minutes


- 6 large egg whites
- 300g caster sugar
- 3 tbsp cocoa powder
- 1 tsp malt vinegar
- 50g dark chocolate (70 per cent cocoa solids), grated

For the topping:
- 300ml double cream, whipped
- 400g fresh cherries, pitted
- 25g dark chocolate, grated


Preheat the oven to 150°C/300°F/Gas 2. Line a 23cm baking sheet with nonstick baking parchment. Place the egg whites into a large grease-free bowl and whip until they form stiff peaks. Add the sugar a spoonful at a time, whisking after each addition, until you have a thick, glossy mixture. Sift the cocoa powder over and, using a large metal spoon, fold in with the vinegar and chocolate.

Pile onto the baking sheet and spread into a circle using a palette knife. Make a slight dip in the centre, then bake for 1 hour until crispy around the edges. Turn oven off, leave door slightly open and allow to cool in the oven until meringue has firmed up.

When you’re ready to serve, pile the cream into the centre of the meringue, then top with the cherries and grated chocolate.


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