Cherry chocolate Pavlova

recipe

Cherry chocolate Pavlova

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You can cook the meringue ahead of time. Store in a large airtight container or leave on the baking sheet, carefully wrapped in cling film. It will keep for up to 2 days

Ingredients

6 large egg whites
300g/10oz caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g/1oz cocoa powder
50g/2oz finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
1/2 600g jar stoned cherry compote (I used Bonne Maman)
fresh cherries, to serve

Serves: 12 Preparation: 20 Cook Time: 90 Total Time: 110min

Directions

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Heat oven to 140C/fan 120C/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 25 cm 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 1 1/2 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.