Pavlova is one of my favourite desserts – mostly because it tastes amazing but also because is so light I’m convinced I could eat a whole one.
I haven’t actually done this.
The nice thing about a pavlova is once the meringue is down you can make it pretty much any flavour.
As much as I enjoy the traditional strawberry route I will always opt to make a cherry chocolate pavlova. All my favourite things in one meal and it’s fairly straightforward to make.
I will say now, my cherry chocolate pavlova is not a lot to look at but we aren’t here to look, we’re here to eat!
For simplicity sake I have split this recipe into meringue and filling.
Cherry Chocolate Pavlova: Meringue Ingredients
3 fresh egg whites
6oz caster sugar
1oz cocoa powder
Cherry Chocolate Pavlova: Meringue Method
Preheat oven to 150°C
Use a hand whisk (or brute strength) to whip egg whites until they form stiff peaks
Gradually whisk in the sugar to the egg whites
Whisk in the cocoa
Split the mixture between two lined baking trays, spread the mix into large circles
Put baking trays into the oven and reduce the temperature to 140°C
Cook the meringues for 1 hour/1 hour 10 mins.
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.
Allowing the meringues to cool slowly in the oven reduces the chance of them cracking and increases the chance of them being crispy outside and chewy inside.
Cherry Chocolate Pavlova: Filling Ingredients
2 teaspoons of sugar
Teaspoon cornflour mixed into a paste with a little water
Optional splash of Amaretto
300ml double cream
Cherry Chocolate Pavlova: Filling Method
De-stone the cherries and place into a small saucepan
Sprinkle in the sugar
Pour in the cornflour paste
Add Amaretto (if using)
Slowly bring the mix to the boil and stir until the sauce is a bit ‘jammy’
Check the taste, add more sugar if required.
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.
Use the remaining cream to top the pavlova, you could even grate a little dark chocolate over it if you have any.
If you have that baking bug, Check out one of these recipes.