Black forest mini pavlovas
Complete your festive feast by plating up our black forest mini pavlovas. They're loaded with cherries and chocolate, an irresistible flavour combo.
First, preheat the oven to 100 degrees Celsius. Then line a large baking tray with baking paper. To make the meringue, whisk egg whites and cream of tartar in a clean, dry bowl using an electric mixer until firm peaks form. Add one tablespoon of sugar and whisk well to dissolve the sugar. Continue adding sugar, one tablespoon at a time, whisking until the sugar is completely dissolved before adding more.
Add cornflour and whisk to combine. Pour over melted chocolate and gently fold into the meringue mixture until just marbled. Drop six even portions of the meringue mixture onto the lined tray. Pop in the oven and bake for an hour and 15 minutes or until the pavlova is dry to touch.
Turn the oven off and leave the pavlovas in the oven with the door ajar for one hour to cool completely. Meanwhile, make the poached cherries. Place cherries, sugar, brandy wine or apple juice, cinnamon, star anise and vanilla in a medium saucepan. Place over medium heat and cook, stirring the mixture occasionally, for 5 minutes. The mixture is ready when the cherries are just heated through and begin to release their juices. Use a slotted spoon to lift the cherries out and transfer to a heatproof bowl.
Add the cherry jam to the poaching liquid in the saucepan and cook for two to three minutes, until the syrup thickens slightly. Remove from the heat and then pour over the cherries in the bowl. Pop in the fridge to chill. Just before serving, whisk cream, icing sugar and almond essence in a bowl using an electric mixer until soft peaks form.
Place the pavlovas on serving plates and top with the whipped cream mixture. Spoon over the poached cherries and drizzle with some of the syrup. Rippled with chocolate and loaded with spiced cherries these mini pavlovas make a fabulous festive dessert.
Note: + Chilling & 1 hour cooling time
- 6 Coles Australian Free Range Egg whites
- 1/2 tsp cream of tartar
- 1 1/2 cups (330g) caster sugar
- 1 tsp cornflour
- 50g dark chocolate, melted, cooled slightly
- 300ml thickened cream
- 2 tbs icing sugar mixture, sifted
- 1 tsp almond essence
- 500g cherries
- 1/3 cup (75g) caster sugar
- 1/4 cup (60ml) cherry brandy, red wine or apple juice
- 1 cinnamon stick or quill
- 2 whole star anise
- 1 tsp vanilla bean paste
- 1/3 cup (110g) cherry jam
Preheat oven to 100°C. Line a large baking tray with baking paper.
Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves. Add cornflour and whisk to combine. Pour over melted chocolate and gently fold the mixture twice until just marbled. Spoon 6 equal portions of mixture onto the lined tray.
Bake for 75 mins or until pavlovas are dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.
Meanwhile, to make the poached cherries, place the cherries, sugar, brandy, wine or apple juice, cinnamon, star anise and vanilla in a medium saucepan over medium heat. Cook for 5 mins or until cherries are just heated through and begin to release their juices. Use a slotted spoon to transfer the cherries to a heatproof bowl.
Add the cherry jam to the syrup in the saucepan and cook for 2-3 mins or until mixture thickens slightly. Remove from heat. Pour over the cherries in the bowl. Place in the fridge to chill.
Use an electric mixer to whisk the cream, icing sugar and almond essence in a bowl until soft peaks form.
Place the pavlovas on serving plates. Top with the cream mixture. Spoon over the poached cherries and syrup. Serve immediately.
TIP: Excess fat and undissolved sugar in a meringue can cause it to ‘weep’ liquid during baking. Whisk in the sugar well, but just fold in the chocolate – it will marble as you spoon meringue onto the tray.
Get ahead: Make the poached cherries up to 1 day ahead. Store, covered, in the fridge.