Truly Yummy Black Forest Pavlova
Gluten free and dairy free Black Forest pavlova. Recommended ingredients caster sugar, large egg whites, salt, Brown & Polson cornflour, white wine vinegar, Green & Blacks Organic Cocoa Powder 70%, The Coconut Collab Double Cream, icing sugar, cherry brandy liqueur or kirsch, tinned pitted black cherries, fresh cherries, Green & Black Organic Dark Cooking Chocolate 70% Cocoa, hazelnuts.
Equipment
- 1 food mixer or handheld electric whisk
- 1 reusable non-stick silicone baking mat or baking tray with parchment paper
- 1 large frying pan
Ingredients
Chocolate Meringue
- 250 g caster sugar
- 4 large egg whites
- 1 pinch of salt
- 2 tsp cornflour recommend Brown & Polson Cornflour
- 1 tsp white wine vinegar
- 3 tbsp cocoa powder recommend Green & Blacks Organic Cocoa Powder 70%
Boozy Cherries
- 2 400g tins pitted black cherries in syrup
- 2 tsp cherry brandy liqueur / kirsch
Topping
- 1 220g plant-based whipping cream recommend The Coconut Collab Double Cream
- 1 tbsp icing sugar
- 1 tbsp cherry brandy liqueur / kirsch
- 50 g dark chocolate, grated recommend Green & Blacks Organic Dark Cooking Chocolate 70% Cocoa
- 50 g roasted hazelnuts, chopped
- 8-10 fresh cherries
Instructions
Chocolate Meringue
- Preheat oven to 180℃ / Gas Mark 4.
- Place the egg whites and a pinch of salt in the food mixer and beat on high.
- Gradually, add the caster sugar a spoonful at a time to the egg whites.
- Continue to beat on high until all the sugar has been incorporated and glossy, white, stiff peaks form.
- Turn the mixer off and gently fold in the cornflour, white wine vinegar and cocoa powder until there is now longer any white showing.
- Gently spoon the meringue mixture onto the silicone baking mat, shaping it into a circle roughly 20cm in diameter. Using a spatula or spoon, create a slight hollow in the centre for the cream filling.
- Place in the oven and immediately turn the heat down to 150℃ / Gas Mark 2.
- Cook for 1 hour. Turn the oven off and leave the meringue to cool in the oven.
Boozy Cherries
- Drain the cherries and place the syrup into a frying pan and set aside the drained cherries in a bowl.
- Cook the syrup on high until it has reduced by half or more and has started to thicken.
- Add the drained cherries to the reduced syrup and continue to cook until they start to soften slightly.
- Turn the heat off and stir in the cherry brandy liqueur / kirsch.
- Place the cherries and syrup into a container and once cool transfer to the fridge for overnight storage.
Topping
- Add the plant-based cream and icing sugar to a food mixer and beat until whipped.
- Stir in the cherry brandy liqueur / kirsch.
Assembly
- Place the chocolate meringue onto a plate.
- Top the meringue with the whipped plant-based cream.
- Next add the boozy cherries and a little syrup. As much as you can to cover the cream area. Any leftover cherries and syrup can be place in a bowl to serve alongside.
- Sprinkle over the grated chocolate, hazelnuts and top with the fresh cherries.
Notes
Both the chocolate meringue and boozy cherries can be made a day ahead of serving.
If you have any pavlova left over, cover and place in the fridge overnight for the next day.