Ingredients
Pavlova
- 4 egg whites, room temperature 1 cup (220g) caster sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 100g dark chocolate, broken into pieces
- 30g unsalted butter, chopped
- 1 large egg, separated
- 1⁄2 cup (125ml) thickened cream, whipped
- 11⁄2 tbsp caster sugar
- 2 cups (400g) pitted morello sour cherries, strained, reserving 1⁄2 cup (125ml) liquid
- 1 tbsp cornflour
- 1⁄4 cup (55g) granulated white sugar
- Mixed berries, like redcurrants, blackberries and raspberries, Icing sugar, to dust
Serves: 12
Preparation Time: 40 minutes
Cooking Time: 2 hours plus 4 hours resting time
Method
Pavlova
- Heat oven to 120°C fan forced. Using a pencil, mark out a 20cm circle on baking paper, using a dinner plate as a guide. Place baking paper, pencil side down, onto a baking tray.
- Place egg whites in a stand mixer fitted with a whisk attachment and whisk to soft peaks. With the motor running, gradually add caster sugar 1 tbsp at a time, beating well between each addition, until thick and glossy and the sugar has completely dissolved; fold through vanilla, vinegar and cornflour. Spread the meringue inside the circle on the prepared tray, creating a crater by making the outside of the pavlova slightly higher than the middle.
- Place pavlova in the oven, then immediately reduce the temperature to 100°C. Bake for 2 hours or until dry and crisp. Turn off the oven and cool with the door ajar for at least 4 hours.
- Place chocolate and butter in a small saucepan over low heat and stir until melted and smooth; remove from heat. Fold through egg yolk and cream and set aside.
- Whisk egg white until soft peaks form; gradually add sugar and beat until stiff peaks form; fold through the chocolate mixture. Set aside in the fridge for 2 hours.
- Place cherries in a medium bowl. Whisk reserved liquid and cornflour together in a small bowl and pour into a small saucepan with sugar; bring to a boil, stirring constantly, then simmer for 2-3 minutes or until thick and the mixture coats the back of a spoon. Pour over cherries and mix well. Set aside to cool.
- To assemble the pavlova, spoon the chocolate mousse over the centre of the pavlova, top with cherry compote, followed by mixed berries and dust with icing sugar.
Recipe notes
- The morello cherries come in 680g jars, available from most supermarkets. You only need 2 cups (400g) for this recipe, so keep the remainder in the fridge to enjoy with ice cream.
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