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Chocolate Cherry Pavlova

Chocolate Cherry Pavlova

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This chocolate cherry pavlova has a chewy chocolatey marshmallow centre, is filled with a fluffy pillow of cream and topped with sweet dark cherries. It’s the perfect holiday dessert, feeds a crowd and can be made ahead of time; just fill the dessert a few hours before serving. Recipe is gluten free!

Ingredients

Units Scale
  • 4 large egg whites at room temperature
  • 1 teaspoon cornstarch
  • 1 teaspoon white-wine vinegar
  • 1/2 cup plus 2 tablespoons superfine sugar, divided
  • 1/2 cup icing sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons cocoa powder, sifted

Filling

  • 2 cups frozen cherries
  • 2 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 1/2 cup water
  • 1 1/2 cups fresh whipping cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 200ËšF. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, beat egg whites, cornstarch and white-wine vinegar together on medium speed until frothy.
  3. Slowly and gradually add 1/2 cup of the superfine sugar, raise the speed to high and beat until stiff peaks form (approx. 4 mins). Lower the speed and slowly add icing sugar. Bring the speed back to high and beat until stiff and glossy. Add vanilla extract.
  4. Using a spatula gently fold cocoa powder (in two or 3 additions) into your meringue mixture, don’t overmix (it’s okay to see white streaks).
  5. Spread meringue onto your prepared baking sheet and make a circle approx. 8 inches in diameter; form a well in the centre (the meringue will spread while baking so better to keep the circle higher and smaller).
  6. Bake in the centre of the oven for 2 hours (make sure not to open the oven door and check). Turn off the oven and leave the pavlova inside to cool and dry out (if you can, leave it in the oven overnight to cool).
  7. Make your filling: In a saucepan add sugar and cornstarch, mix together. Add 1/2 cup water and mix together. Add cherries and mix to coat.
  8. On low – medium heat bring to a gentle boil, and cook for about 5 minutes until cherries have thickened, remove from heat and let cool (mixture will thicken as it cools).
  9. Before serving, whip whipping cream with vanilla extract.
  10. Fill the centre of the pavlova with all of the cream. Top with cherry sauce and dust with extra cocoa powder.
  11. Serve within 4-5 hours.

Notes

Always work with a clean bowl and whisk, if there is any grease residue your meringue won’t whip to stiff peaks and will collapse.

If you get egg yolk in your egg whites toss them out and start over. Again your meringue won’t whip to stiff peaks and will collapse.

You can make your pavlova ahead (unfilled) and store in a dry place for up to a week before filling ad serving.

You can make your cherry sauce ahead and store in the fridge for 3 days. Let sauce come to room temperature before adding.

Nutrition

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