Cherry chocolate pavlova
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- More effort
- Serves 12
Skip to ingredients
Showing items 1 to 3 of 6
- 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 cherrycompote
- fresh cherriesto serve
Nutrition: per serving
- kcal317
- fat15g
- saturates8g
- carbs47g
- sugars45g
- fibre0g
- protein3g
- salt0.1glow
Method
step 1
Heat the oven to 140C/120C fan/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.
