Name: Cherry chocolate pavlova
Prep time: 20 min
Cook time: 20 min
Yield: 12
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cherry chocolate pavlova

1. 6 large egg whites -

2. 300g caster sugar -

3. 1 tbsp cornflour -

4. 2 tsp white wine vinegar -

5. 25g cocoa powder -

6. 50g finely chopped dark chocolate -

7. 284ml pot double cream -

8. 3 tbsp icing sugar -

9. ½ 600g jar stoned cherry compote -

10. fresh cherries, to serve -

How to cook deliciously - Cherry chocolate pavlova

1. Stage

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.

2. Stage

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.

3. Stage

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.