Cherry Chocolate Pavlova

  • 10 Apr - 16 Apr, 2021
  • Mag The Weekly
  • Cookery


· 6 egg whites

· 300 g caster sugar

· 1 tablespoon corn flour

· 2 teaspoons vinegar

· 25 g cocoa powder

· 50 g dark chocolate

· 284 ml double cream

· 3 tablespoons icing sugar

· 300 g cherry compote

· Fresh cherries, to serve


Heat the oven to 140°C. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, making sure you whisk really well between each addition. When the sugar has been added, keep whisking for a couple of minutes until the mixture is thick and glossy. Carefully stir in the corn flour, vinegar, cocoa powder and chocolate just until incorporated. Tear off a sheet of baking parchment and use to cover a baking sheet. Spoon over the meringue mixture and cook for about an hour. Leave to cool. When ready to serve, whip the double cream and icing sugar together in a bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, and then swirl around. Top with cherries and serve.