Christabel, The Quick Black Forest Pavlova
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes (much of which can be done while it is baking)
Cooking time: 20 minutes
- 225g/8ozs. egg whites, at room temperature* (make sure there is not a spot of egg yolk in them
- 1/2 teaspoon cream of tartar
- 450g/16ozs. caster or superfine sugar
- 1 tablespoons vanilla bean paste
- 300ml/10.6fl ozs. cream
- 3 tablespoons caster or superfine sugar
- 5 tablespoons Chambord (a must, this really makes this pavlova something special)
- 50g/1.7ozs. dark chocolate bar
- 550g/19.43ozs. morello or sour cherries, drained well
- 50g/1.7ozs chocolate
- 3 tablespoons cream extra
If it is winter where you are, then sit the egg whites in a bowl within another bowl of hot water. The warmer they are, the more they whip up.
Step 1 - Preheat oven to 180C/350F and line the base and sides of a 30x20cm lamington tray with parchment. Whip the egg whites and cream of tartar until foamy and then gradually pour in the sugar and whip until you get a stiff meringue. It shouldn't move if you tip the bowl upside down. Spoon into the prepared tin, smooth the top and bake for 20 minutes.
Step 2 - Meanwhile while it is baking, make a ganache by melting the chocolate and extra cream and mixing until smooth and place in a small piping bag. Whip the cream with the extra caster sugar and vanilla until it can hold its shape. Add in the Chambord and whip again until it becomes stiffer. Place in the fridge until needed. Shave the chocolate using a vegetable peeler. The chocolate shaves and curls best when the chocolate bar it is room temperature. Set aside the shavings in the fridge. Drain the cherries well.
Step 3 - Gently remove the pavlova from the tin. Cool the pavlova on a serving tray and wait until completely cold or the cream will melt. Spread over the cream and then add the cherries. Drizzle over with the chocolate ganache and then sprinkle over with the chocolate shavings. Place in the fridge for an hour or two and then serve.