Chocolate Cherry Pavlovas
Combining chocolate and cherry flavor, crispy on the outside and marshmallowy-like texture on the inside, this chocolate cherry pavlovas taste like a black forest cake in a pavlova form.
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Servings: 8 servings
Ingredients
For Pavlovas
- 4 large egg whites (or 122g egg whites)
- 1 1/8 cup (225g) granulated sugar
- 1/2 tablespoon cornstarch, sifted
- 1 teaspoon (5ml) lemon juice, cream of tartar or white wine
- 1 teaspoon (5ml) kirsch, or pure vanilla extract
For Chocolate Whipped Cream
- 1 1/2 cup (180ml) heavy cream, very cold
- 1 tablespoon cocoa powder, sifted
- 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Cherry Sauce
- 3/4 cup (170g) pitted cherries, fresh or frozen, cut into 1/2 inch cubes
- 1 1/2 tablespoons (22g) sugar
- 2 tablespoons (30ml) water
- 1/2 teaspoon lemon juice
Instructions
Make Pavlovas
- Preheat oven to 215°F/101°C.
- In a mixer bowl fitted with a whisk attachment, beat egg whites on low-medium speed until soft peak forms. With the mixture still on, gradually add sugar in 3 additions, beating for 30 seconds between, then increase to high speed and beat until stiff peaks form. The meringue at this time will be glossy, and the sugar is fully dissolved. Add the vanilla extract, the cream of tartar and cornstarch, either fold them in by hand or beat them on low speed until just combined. Gently fold in sifted cocoa powder and melted chocolate until combined.
- Using two spoons, scoop a mound of meringue and palace on parchment paper. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to the oven.
- Bake for 60-75 minutes until the pavlova is firm and dry at the edges. Turn off the oven and, without opening the door, let pavlova cool completely in the oven. Transfer to a wire rack to cool completely. Meanwhile, making sauce.
Make Chocolate Whipped Cream
- In a large mixing bowl, using a mixer fitted with the whisk attachment, beat heavy cream, sifted cocoa powder, sugar, and vanilla on medium-low speed for 30 seconds. This would help incorporate all ingredients. Increase speed to high and beat until the cream reaches soft peaks or desired thickness is reached.
Make Cherry Sauce
- In a medium saucepan, add cherries, sugar and lemon juice. Place over medium heat and stir constantly until the mixture starts to thicken and bubbles start around the edges.
- Remove from heat and add in kirsch if desired. Cool to room temperature before using.
Assemble Pavlovas
- Once the pavlovas are completely cool, place 1 tablespoon of chocolate whipped cream on top of the pavlova, straight into the hole and use the back of the spoon to flatten the cream. Then add in 1 tablespoon of cherry sauce on top of chocolate ganache. Let the sauce drip down. Garnish with fresh cherries if desired.
- Pavlovas will keep for several days in an airtight container at room temperature.
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