Name: Cherry chocolate pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12
Cuisine: British
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; fresh cherries to serve

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Cherry chocolate pavlova

Cherry chocolate pavlova

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Serves 12

More effort

Prep: 20 mins

Cook: 1 hr and 30 mins

Plus cooling

A star rating of 4.3 out of 5.21 ratingsRate

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Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

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Ingredients

Nutrition

Units:

MetricUS

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
fresh cherries

to serve

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Nutrition: per serving

kcal317
fat15g
saturates8g
carbs47g
sugars45g
fibre0g
protein3g
salt0.1g

low

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.

RECIPE TIPS

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 two days.

Recipe from Good Food magazine, May 2009

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A star rating of 4.3 out of 5.21 ratings

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