Chocolate and cherry go together perfectly in this delicious pavlova recipe.
3 free-range egg whites
175g/6oz caster sugar
25g/1oz dark chocolate (minimum 70% cocoa solids), grated
2 tsp cocoa powder
1 tsp sherry vinegar
100g/3½oz red cherry conserve
350g/12oz double cream
100g/3½oz icing sugar
1 vanilla pod, split lengthways, seeds scraped out
200g/7oz cherries, stoned
50ml/2fl oz cherry liqueur
grated chocolate
3 free-range egg whites
175g/6oz caster sugar
25g/1oz dark chocolate (minimum 70% cocoa solids), grated
2 tsp cocoa powder
1 tsp sherry vinegar
100g/3½oz red cherry conserve
350g/12oz double cream
100g/3½oz icing sugar
1 vanilla pod, split lengthways, seeds scraped out
200g/7oz cherries, stoned
50ml/2fl oz cherry liqueur
grated chocolate
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
Whisk the egg whites in a bowl until stiff peaks form. Whisk in the sugar one tablespoon at a time until glossy.
Fold in the grated chocolate, cocoa powder and sherry vinegar with a metal spoon.
Spoon the mixture in a circle shape onto baking tray. Flatten the middle with the back of a spoon.
Put the meringue into the oven and reduce the temperature to 150C/300F/Gas 2 immediately. Bake for about 45 minutes, or until the meringue has hardened on the outside but is still soft and chewy in the middle.
For the topping, mix the cherry conserve with 50ml/2fl oz boiling water until it becomes a syrup-like consistency. Remove from the heat and set aside to cool.
Meanwhile, in a bowl, whip the double cream and icing sugar together until soft peaks form. Fold in the vanilla pods, cherries, cherry liqueur and cooled cherry conserve.
Spoon the cream cherry mixture onto the pavlova base and top with grated chocolate.
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