A pavlova is an enjoyable dish to make. It’s a meringue with a soft centre. This chocolate and cherry pavlova is deliciously sweet.
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Preheat the oven to 110 degrees Celsius. Line a baking tray with baking parchment.
Degrease the bowl and whisk of your electric mixer. The best way to do this is with a few drops of lemon juice and some kitchen paper. Add the egg whites to the bowl and beat until soft peaks form.
Gradually add 300 grams of sugar and beat until the egg whites are stiff and glossy. Add a pinch of salt and a tablespoon of cornflour.
Spread the beaten egg whites in 3 thin circles on the baking parchment. Bake for about half an hour in the preheated oven. You can also make one large pavlova, in which case double the baking time.
The full cooking time depends on your oven; the pavlova is done when the outside is crispy but the inside is still soft. In essence a meringue, but with a tender centre.
Meanwhile, make chocolate shavings from 100 grams of dark chocolate by running a knife over a bar of chocolate. Store the chocolate shavings in the fridge to prevent them from melting, until you are ready to use them.
Melt the remaining 250 grams of chocolate, it is best to do this in a bain-marie. To do this, heat some water in a small pan and place a heatproof bowl over it.
Break the chocolate into pieces, place it in the bowl and let the steam from the simmering water slowly melt the chocolate. Set aside, and let the chocolate cool slightly, but make sure it remains liquid.
Whip the cream until it is quite firm. Pour in the melted chocolate and stir quickly until smooth.
Carefully remove the pavlovas from the baking parchment and place one pavlova on a large plate or platter. Spread ⅓ of the chocolate cream over this and sprinkle a handful of cherries over the cream.
Place a second pavlova on top and also spread this with chocolate cream and sprinkle with cherries. Then place the third pavlova on top and spread the rest of the chocolate cream over it.
Decorate with the chocolate shavings. Enjoy!
What is the difference between pavlova and meringue?
A meringue is wonderfully crunchy on the inside, while a pavlova is still quite soft on the inside. A pavlova remains soft inside by the addition of a little cornflour.
How long can you keep pavlova?
You can keep a pavlova for up to 2 days, if you have spread it with cream it is best to keep it in the fridge. Without cream or fruit, it is best to cover the pavlova and store it outside the refrigerator.
How far in advance can you make pavlova?
You can make a pavlova a day in advance. For best results, assemble and decorate these just before serving.