• Partnered with
  • Serves 10
  • 35 mins prep
  • 95 mins cook

Chocolate cherry berry pavlova

Chocolate cherry BERRY PAVLOVA
Triple tested. For your success every time.

Chocolate cherry berry pavlova, chocolate recipe, brought to you by Australian Women's Weekly

Ingredients

Chocolate cherry berry pavlova

  • 100 g dark chocolate (70% cocoa), chopped
  • 4 egg whites
  • 1 cup (220g) caster (superfine) sugar
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp white vinegar
  • 250 g cream cheese, softened
  • 2 tsp vanilla extract
  • 1/4 cup (40g) icing (confectioners') sugar
  • 300 ml thickened (heavy) cream
  • fresh cherries with stems attached
  • 2 cups (300g) cherries, halved, pitted
  • 1 cup (150g) blueberries
  • 1/3 cup (75g) caster (superfine) sugar
  • 1/4 cup (60ml) water
  • 1/4 cup (80g) cherry jam

Steps

Chocolate cherry berry pavlova

  1. Preheat oven to 120°C. Line an oven tray with baking paper. Mark an 18cm (7¼-inch) circle on paper.
  2. Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't allow bowl to touch water); stir until just melted. Cool slightly.
  3. Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add caster sugar, beating until dissolved after each addition, and mixture is thick and glossy.
  4. Fold cornflour and vinegar into meringue mixture; swirl in chocolate. Dollop meringue inside marked circle on tray.
  5. Bake meringue for 1 1/4 hours or until dry to the touch. Turn oven off, leave meringue to cool in oven with door ajar.
  6. Meanwhile, make cherry blueberry compote: Place cherries, blueberries, sugar and the water in a medium saucepan over medium heat; bring to a simmer. Simmer for 5 minutes or until cherries and blueberries have released juices. Using a slotted spoon, transfer cherries and blueberries to a small bowl. Stir jam into juices in pan; bring to the boil. Boil for 5 minutes or until mixture thickens. Pour syrup over cherry mixture. Cool completely.
  7. Beat cream cheese, extract and icing sugar in a small bowl with an electric mixer until smooth; gradually beat in cream until smooth and combined.
  8. Just before serving, spoon cream cheese mixture on pavlova; top with compote. Decorate with fresh cherries.

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1 rating
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