Cherry chocolate Pavlova

Name: Cherry chocolate Pavlova
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 6 larges egg whites; 300 grams caster sugar; 1 Tbsp cornflour; 2 teaspoons white wine vinegar; 25 grams cocoa powder; 50 grams finely chopped dark chocolate; 284 milliliters pot double cream; 3 Tbsps icing sugar; 601 grams stoned cherry compote (I used Bonne Maman); 1 serving fresh cherries, to serve

If you have around 2 hours to spend in the kitchen, Cherry chocolate Pavlova might be an outstanding gluten free and lacto ovo vegetarian recipe to try. For 96 cents per serving, you get a dessert that serves 12. One serving contains 266 calories, 4g of protein, and 11g of fat. If you have egg whites, wine vinegar, icing sugar, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Chocolate Cherry Pavlova, Chocolate Pavlova With Milk Chocolate Chip Coffee Cream, and Chocolate Pavlova With Chocolate Mascarpone Mousse And Fresh Be.

Instructions

Heat oven to 140C/fan 120C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Cocoa Powder

Egg Whites

Chocolate

Corn Starch

Vinegar

Sugar

Equipment you will use

Whisk

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 hrs. Leave to cool.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Double Cream

Powdered Sugar

Cherries

Compote

Cream

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

white wine vinegar 25grams

cocoa powder 50grams

finely chopped dark chocolate 284milliliters

pot double cream 3Tbsps

icing sugar 601grams

stoned cherry compote (I used Bonne Maman)1serving

fresh cherries, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pavlova works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.