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.