This dessert is nothing short of centrepiece worthy when it comes to dinner parties. Meringue done well, is one of the simplest dessert basis to create, with nothing needed other than sugar and egg whites! If you've a lover of any thing dark and chocolatey, then give this recipe a shot. If you're not a chocolate or cherry fan, play around with the cream and toppings to create your flavour heaven. For a summer alternative, try pistachio's, elderflower and raspberries.
600g caster sugar
Preheat oven to 200ºc.
Place caster sugar on a lined baking try and bake in a 220ºc oven for 5-7 minutes until the edges start to melt. This helps to create a glossy, stable meringue without having to add anything else into the mixture.
Place the egg whites into a clean mixing bowl and whisk slowly until bubbles start to form. Increase the speed and whisk until the egg whites form stiff peaks.
Carefully spoon in the sugar a spoonful at a time and continue to whilst for around 7 -10 minutes until thick, glossy and smooth.
Take 4 pieces of greaseproof paper and trace around a 20cm cake tin base on each one. Turn upside down and place each piece of greaseproof on a baking tray. Divide your meringue mixture into 4 and spread into 20cm circles saving a little extra to create peaks for the top layer of your pavlova.
Bake in a 110ºc oven for 30 minutes before turning off the oven and leaving for 2 hours to cool and dry out.
1kg cherries, stoned,
Zest & Juice 2 lemons
500g Jam sugar with added pectin
Place 2 saucers into the freezer.
Roughly chop a third of the cherries and place in a large pan with the remaining stoned cherries, 150ml water and the lemon zest and juice. Gently bring to the boil before reducing the heat and leaving to simmer for 20 minutes. Stir occasionally until the cherries are softened. Add the sugar and stir until dissolved. Increase the heat and boil hard for 4-5 minuted until the jam is softly set.
To test this, take one of the plates from the freezer and spoon a little of the jam onto it. If the jam wrinkles when pushing your finger through it, it’s ready. If not reboil for a few more minutes and then retest on the other plate from the freezer. Store in clean, warm jars that are placed in the fridge until you’re ready to use.
250g dark chocolate
100g fresh cherries
600ml double cream
8tbsp cherry jam or conserve
In a large bowl, whip the double cream and fold through 2tbsp cherry jam to create a ripple effect. In a separate bowl, gently melt the dark chocolate over a pan of simmering water.
Once you’re ready to build your pavlova place the first layer of meringue on your serving dish or cake stand. Spread over a generous amount of cherry jam and drizzle with melted chocolate before spooning on a quarter of the whipped cream. Place the next layer of meringue on top of the cream and repeat adding the jam, chocolate and cream until you reach your top layer. Smooth overwith chocolate, jam and a little cream, before dressing with fresh cherries. To serve, we’ve added a splash of edible gold leaf, making the perfect centrepiece for any dinner party table,
Recipe Created for The Lincolnshire Chef, Featured Cover Good Taste Magazine, November 2016