If you want an easy showstopper at the end of a meal, this Chocolate Cherry Pavlova is for you. Easy to make, get ahead in advance and stack with plenty of whipped cream for an impressive dessert…
SERVES 8–10
- 100g dark chocolate, melted and cooled
- 4 medium egg whites
- 220g caster sugar
- Half tsp white wine vinegar
- 100g skinned, roasted hazelnuts, roughly chopped
FOR THE TOPPING
- 450ml double cream
- 500g cherries, pitted
- 1 glass Marsala or cherry liqueur
- 10g dark chocolate, for grating
- Begin by macerating your cherries. Place them in a bowl and cover with the Marsala, toss them through the wine until they are thoroughly coated and set aside.
- Preheat the oven to 170C/gas 3 and line two baking sheets with baking parchment. Whisk the egg whites in a spotlessly clean bowl or stand mixer until soft peaks form. Gradually add the sugar, a little at a time, whisking constantly, until thick and glossy, then whisk in the vinegar. Pour the melted chocolate down the sides of the bowl, turning the bowl to distribute it evenly. Fold through with the nuts until the meringue is marbled with chocolate.
- Spread a circle of the chocolate and hazelnut meringue to approx. 20–25cm in diameter on each baking sheet. Bake for 35–40 mins (don’t worry if it cracks, it will still taste delicious), until they peel away easily from the parchment. Remove from the oven and carefully lift the meringues and parchment onto wire racks to cool. Peel the parchment from the meringues and using a wide palette knife carefully lift on onto a serving platter or cake stand.
- Whip the cream to just soft peaks, being very careful not to over whip. Drain the Marsala from the cherries into the cream and fold through, along with half of the cherries. Spread just over one-half of the mix on the bottom layer of meringue. Top with the other disc of meringue, the remaining cream mix and the leftover cherries. Grate over the dark chocolate and serve. This is, in my opinion, even better the day after so feel free to make it ahead and refrigerate.