Cherry Chocolate Pavlova Recipe

Instructions

1. Preheat oven to 150°C/300°F/Gas Mark 2
2. Use a hand whisk (or brute strength) to whip egg whites until they form stiff peaks
3. Gradually whisk in the sugar to the egg whites
4. Whisk in the cocoa
5. Split the mixture between two lined baking trays, spread the mix into large circles
6. Put baking trays into the oven and reduce the temperature to 140°C/275°F/Gas Mark 1
7. Cook the meringues for 1 hour/1 hour 10 mins.
8. Once the meringues are cooked, turn off the oven and leave the meringues in there to cool down. Ideally you won’t open the door at all.
9. When you're ready to build your pavlova, de-stone the cherries and place into a small saucepan
10. Sprinkle in the sugar
11. Pour in the cornflour paste
12. Add Amaretto (if using)
13. Slowly bring the mix to the boil and stir until the sauce is a bit ‘jammy’
14. Check the taste, add more sugar if required.
15. Once the cherry mix and meringues are all cool, whip the double cream until thick. Spread 2/3 of the cream onto one of the meringues, put the cherry mix on top of the cream and place the second meringue on top.
16. Use the remaining cream to top the pavlova, you could even grate a little dark chocolate over it if you have any.