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Black Forest pavlova recipe

A gorgeous, show-stopping dessert where every mouthful delivers both chocolate and cherries - by Kerrie Worner
  • 21 Jan 2020
Black Forest pavlova recipe
Nicky Ryan
Serves 10
Proudly supported by

This delicious dessert is a divine combination of two of our favourites - Black Forest gateau and pavlova!

Ingredients

8 eggwhites (about 280g)

2¼ cups caster sugar

1 tbsp dark cocoa

100g dark chocolate,

finely chopped

400g cherries, pitted, halved

2 tsp cornflour

¼ cup cherry brandy

¼ cup water

600ml whipped cream

Chocolate curls or Flake bar, for decorating

40g nut bar, finely chopped, (optional, see tip, below)

Method

  1. Preheat oven to 120°C. Using a pencil, trace a 22cm circle on 2 separate pieces of baking paper. Grease 2 oven trays. Place baking paper on prepared trays, drawing-side down.

  2. Put eggwhites in the large bowl of an electric mixer and beat until foaming. With motor running, gradually add 2 cups of the caster sugar, 1 tablespoon at a time, continuously beating until soft, glossy peaks form. This will take about 15-18 minutes. Sift ½ of the cocoa into meringue mixture, add chocolate and stir gently to combine. Sift over most of remaining cocoa, then swirl through to create a marbled effect.

  3. Using a large metal spoon, divide meringue mixture evenly between prepared trays. Sift over remaining cocoa, then spread meringue to edges of circles. Bake for 1½ hours or until crisp. Turn oven off and allow meringues to cool in oven with door slightly ajar, preferably overnight.

  4. Put cherries in a small saucepan with cornflour, brandy, water and remaining sugar. Stir over a medium heat until sugar dissolves. Simmer for 2-3 minutes or until cherries become soft and mixture thickens. Remove from heat and set aside to cool completely. (This can be done a day ahead. Store in a covered bowl at room temperature until needed.)

  5. To assemble, place 1 meringue disc on a cake stand and spoon over ⅔ of the whipped cream, keeping within 1cm from the edge to allow for spreading. Spoon ½ of the cherry mixture over cream. Top with second meringue, then spread with remaining whipped cream. Spoon over a little of the cherry mixture. Arrange chocolate curls on top. Sprinkle with nut bar pieces, if using. Serve with remaining cherry syrup.

Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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