Best Chocolate Cherry Pavlova Recipes

CHERRY CHOCOLATE PAVLOVA

Steps:

• Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
• Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
• When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
• Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
• Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
• When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.

CHOCOLATE CHERRY PAVLOVA

Steps:

• Preheat oven to 350 degrees. Trace a 9 inch baking pan on a sheet of parchment paper, flip paper over and place on a baking sheet. In a mixing bowl, beat egg whites on medium speed. Slowly add in granulated sugar, ¼ cup at a time. Beat in cornstarch, salt and vinegar. Beat on medium high for 5-8 minutes or until mixture is glossy and stiff peaks form. Sprinkle cocoa powder over meringue, beat for only 30 more seconds. Add chopped chocolate. Fold in chocolate and cocoa by hand until no white remains. Place meringue on your parchment paper circle Spread out to fill in the circle and spread it up to form a sort of bowl. Bake for 10 minutes. Reduce heat to 300 and continue to bake for 45-50 minutes or until meringue begins to crack and harden. Turn oven off and open oven door. Let meringue sit in oven while it cools-about 30 minutes. For the whipped cream: beat heavy cream in a chilled bowl using your whisk attachment. Add sugar and vanilla. Continue to beat until the whisk leaves streaks in your cream or when the whisk is lifted stiff peaks form. Spread whipped cream in the center of the pavlova. Top cream with cherry pie filling. Sprinkle shaved chocolate if desired. Refrigerate until ready to serve.

CHERRY-CHOCOLATE PAVLOVA

Steps:

• Heat oven to 225°F.
• Stir cherries, 1/4 cup sugar and 2 Tbsp. water in saucepan on medium-high heat; cook 15 min. or until softened, stirring frequently. Combine cornstarch with remaining water; add to cherry mixture and cook 1 min. or until thickened, stirring constantly. Cool completely.
• Meanwhile beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Gradually beat in remaining sugar. Continue beating until stiff peaks form. Spread into 10-inch circle on parchment-covered baking sheet, indenting center.
• Bake 1-1/2 hours. Cool. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Whisk in COOL WHIP; refrigerate 15 min. or until slightly thickened.
• Place meringue on serving plate just before serving; fill center with pudding mixture. Top with cherry mixture and chocolate.