Black Forest Pavlova

Ingredients

 

For the Pavlova

8 egg whites

450g caster sugar

2 tsp cornflour

1 tsp white wine vinegar

60g cocoa powder    


For the cherry filling

500g frozen cherries

100g caster sugar

50ml cherry brandy

1 heaped tbsp cornflour   

 

For the chocolate sauce

300ml single cream

300g dark chocolate chips 

 

For the Chantilly cream

400ml double cream

1 heaped tbsp icing sugar

1 tsp vanilla extract    

 

Icing sugar for dusting

Method

For the Pavlova

  1. Preheat the oven to 160C
  2. Place egg whites into a clean food-mixer bowl and whisk until they are stiff, but not dry. Add the sugar slowly and whisk until its surface looks glossy. Reduce the speed of the mixer
  3. Mix the cornflour with the white wine vinegar and add to the meringue. Increase the speed to make sure everything is mixed thoroughly
  4. Remove the bowl from the machine and sieve the cocoa powder onto the meringue. Carefully stir through
  5. On 2 sheets of parchment paper, draw a circle the size of a regular dinner plate. Flip them over and place on to 2 flat baking sheets
  6. Split the Pavlova mix in half and spread into a circle as carefully as possible, using your circle templates as a guide
  7. Place the rounds in the preheated oven. As soon as the door is closed, reduce the heat to 150C and cook for 1 hour. After the hour, turn the oven off and leave to cool, preferably overnight

For the cherry filling

  1. Place the frozen cherries into a saucepan with the caster sugar. Heat slowly to allow them to defrost and release their juices. Once defrosted, bring to the boil. In a small dish, mix the cherry brandy with the cornflour and pour into the boiling cherry mixture. Stir thoroughly to mix well and prevent the sauce from catching on the bottom of the pan
  2. Once the sauce turns glossy and thick, remove from the heat and transfer to a clean bowl. Cover with cling film and leave to cool

For the chocolate sauce

  1. Heat the cream in a saucepan until just boiling, stirring occasionally to prevent the cream from catching and burning
  2. Place the dark chocolate in a bowl and pour on the hot cream. Stir thoroughly to melt the chocolate and then fully combine with the cream. Leave to one side to cool slightly, but not fully

For the Chantilly cream

  1. Mix the double cream with the icing sugar and vanilla extract. Whip until stiff peaks

To assemble the Pavlova

  1. Place one of the meringue rounds into the middle of your chosen serving dish, add a couple of spoonfuls of the chocolate sauce and top with half of the Chantilly cream. Then take half of the cherry mixture across the surface and place the second meringue round on top. Repeat the process again for the top layer
  2. Dust with a little icing sugar and serve

Handy helpers to get you started

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