Cherry chocolate pavlova

buffet cake caster sugar cherries cherry cherry cake chocolate recipes cocoa powder cornflour dark chocolate double cream egg white egg whites icing sugar make ahead merangue meringue meringues pavlova summer summer desserts white wine vinegar

N/A

Source

Ingredients

6 large egg whites

300g caster sugar

1 tbsp cornflour

2 tsp white wine vinegar

25g cocoa powder

50g finely chopped dark chocolate

284ml pot double cream

3 tbsp icing sugar

½ 600g jar stoned cherry compote

fresh cherries, to serve

Method

Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.

Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.

When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.