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desserts-baking

Black Forest Pavlova

A modern take on a retro classic!

60 8
Black Forest Pavlova | DonalSkehan.com, A modern take on a retro classic!

desserts-baking

Black Forest Pavlova

A modern take on a retro classic!

Thursday, February 11, 2016
7

For the meringue:

250g icing sugar

4 egg whites

2 tsp of cornflour

1 tsp of white wine vinegar

3 tbsp cocoa powder

For the filling & topping:

750ml of cream, whipped

2 tbsp of icing sugar, sifted

3 tbsp kirsch

500g jar of cherries in syrup (morello)

100g dark chocolate, thick shavings

75g hazelnuts, skinless, toasted, blitzed to a rough dust

Baking trays x 2

Parchment paper

Stand along mixer or hand held whisk

Large mixing bowl

60 mins
Serves 8

Crispy shelled meringue with a chewy marshmallow interior is the perfect vehicle for those brilliant, sweet and boozy flavours that make a black forest gateaux an absolute classic.  This makes a real show stopper of a dessert, guaranteed to make your guests ooh and aah!

Preheat the oven to 150˚C/300˚F/Gas Mark 2. Line two baking trays with baking parchment. Draw a large circle 20cm in diameter on each piece of parchment paper.
Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cocoa powder, cornflour and the white wine vinegar. Divide the meringue mixture between the two baking trays and using a tablespoon, form two large meringue discs.
Bake for 45 minutes, remove from the oven and allow to cool completely.
Whip the cream with the icing sugar until quite firm, make sure to not over-whipping it, then fold through the kirsch.
Drain the cherries over a small sauce pan to reserve the cherry juice. Reduce over a medium heat until you are left with a thick, pourable mixture. Set aside to cool completely.
Assemble the pavlova by placing a layer on a cake stand and topping with half the cream. Add the next layer of meringue and then top with the remaining cream.
Decorate with the drained cherries, sprinkle over the chocolate shavings, toasted hazelnuts and drizzle with the reduced cherry juice and serve straight away.
60 mins
Serves 8

Ingredients

For the meringue:

250g icing sugar

4 egg whites

2 tsp of cornflour

1 tsp of white wine vinegar

3 tbsp cocoa powder

For the filling & topping:

750ml of cream, whipped

2 tbsp of icing sugar, sifted

3 tbsp kirsch

500g jar of cherries in syrup (morello)

100g dark chocolate, thick shavings

75g hazelnuts, skinless, toasted, blitzed to a rough dust

You'll Need

Baking trays x 2

Parchment paper

Stand along mixer or hand held whisk

Large mixing bowl

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  • disqus_FVTFktmN6T

    This looks amazing but I’ve tried it twice now and they fell both times. Eggs are room temperature, I don’t open the oven door to check; Not quite sure what else I can do to ensure that they’re not delicious flat cakes.

    • Hmmm. Do you let it cool in the oven or take it out as soon as it’s done cooking? You have to beat the egg white & sugar for a full 10 mins as this really helps the structure. Does it collapse or just crack because a few cracks are inevitable!

  • Ronasharra

    Important question: if i were to skip white wine vinegar, would it make a huge difference in the meringue? Love the recipe and your videos!

    • Yep – if you want the marshmallowy texture in the centre, you need the vinegar and cornflour combo. If you are happy with just a crisp meringue, leave both out and just make a basic meringue mixture with the eggs and sugar. Hope that helps! :)

  • MindyTrue

    This looks amazing! How well would this hold if you wanted to make it ahead? Does it need to be served right away or maybe keep the elements and combine right before serving? Thanks! Can’t wait to make this!

    • You can make all the elements ahead of time but don’t assemble it until just before you need it as the cream will soften the meringues. Hope you like it!

  • Adnan Pazarac

    thanks for such a great and easy recipe