Black forest meets pavlova in this cheery choc cherry dessert.
Preheat oven to 220°C, draw 2 x 20cm circles on two sheets of baking paper on 2 large baking trays.
Separate egg whites from yolks.
Beat egg whites until they are stiff and add sugar 1 tablespoon at a time and beat until stiff peaks form. Mix in cornflour and vinegar.
Fold through the sifted cocoa carefully to ensure there are still streaks, less is more.
Divide meringue into 4 and smooth out. Place into oven and immediately turn temperature down to 120°C and bake for 90 minutes then turn off oven and cool in oven.
Drain the cherries well and keep the syrup.
Pour syrup into a saucepan and reduce down to a honey-like syrup (5-10 minutes); set aside.
Beat the cream with the coffee until soft peaks.
Spread cream, place cherries, walnuts and chocolate shavings on the bottom layer then repeat.
On the top layer spread with cream, cherries, nuts and chocolate curls and drizzle cherry syrup over the entire pavlova.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*This recipe has not been edited or tested by the Bake Off Food Department.
Trending This Week