Monday, August 27, 2018

Cherry and Chocolate Pavlova

Our most successful dish over the holidays was a chocolate Pavlova which Lynne made for New Year’s Eve, when we had friends over to wish the old year goodbye. It sounds complicated; it isn’t. You can make it the day before
6 large egg whites – 300 g caster sugar – 1 T corn flour – 2 t raspberry vinegar – 25 g cocoa powder – 50 g dark chocolate, chopped – 500 g cherry compote – 250ml cream – 1T Amaretto liqueur or 1 t vanilla bean paste – 150g fresh cherries
Heat the oven to 140ºC. Whisk the egg whites until they form stiff peaks, then, adding 1 tablespoon at a time, carefully whisk in the sugar, making sure you whisk really well between each addition. When all the sugar has been added, do whisk until the mixture is really thick and glossy and stands in soft peaks. Using a large metal spoon, carefully and gently stir in the corn flour, vinegar, cocoa powder and chocolate, until just incorporated
Line a baking sheet with a piece of rice paper, baking paper or a silicone sheet. Spoon on the meringue, making a circle and building up the sides, so that you have a bowl shape which will keep the filling in. You could put the meringue into a piping bag if you want it to look really professional. Bake for 1¼ hours, then turn off the oven, open the door and leave to cool. The rice paper is edible, but do carefully remove the baking paper or silicone and put the Pavlova onto a pretty serving dish. Don’t worry if the meringue cracks a bit, that is part of its charm. It is meant to be like soft marshmallow in the centre
When ready to serve, whip the double cream and Amaretto together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream; arrange some fresh cherries on top and serve
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