Cherry Chocolate Pavlova

Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  317

• Protein

  3g

• Carbs

  47g

• Fat

  15g

• Saturates

  8g

• Fibre

  0g

• Sugar

  45g

• Salt

  0.14g

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 (I used Bonne Maman)
• fresh cherries, to serve

Directions

1. Heat oven to 140C/fan 120C/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.
2. 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.
3. 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.

Categories: All Christmas, Cakes & Baking, Chocolate, Fruit, More Recipes