Chocolate Cherry Pavlova is a meringue dessert that's made of crispy on the outside and soft and fluffy as a cloud inside meringue disk, which is then topped with whipped cream and cherry sauce.
To a bowl of a mixer add 6 large egg whites 1 3/4 cup granulated sugarand 1/8 tsp kosher salt in a bowl of a mixer and whip on high speed of a stand mixer for about 15 minutes (it will take longer if using a hand-held mixer), or when the egg whites ball up around the whisk and the meringue is very glossy and thick.
PrepP: Meanwhile, line a baking sheet pan with parchment paper and trace an 8-inch circle. Turn the paper over. Set aside. Preheat oven to 350F with the baking rack in the middle.
Now, sift the 2 2/3 Tbsp cornstarch and 1 tsp cream of tartar into the egg whites and carefully fold them in.
Next, sift the 3 Tbsp cocoa powder and fold again. Lastly, add the chopped 1/4 cup chopped chocolate pieces (or chocolate chips) and fold.
Spread the chocolate meringue within the drawn circle.
Reduce heat to 225F and bake for 1 hour, then turn the heat off, stick a wooden spoon between the oven and the door and allow to cool for 30 minutes. Next, remove from the oven and allow to cool completely.
While the Pavlova Meringue disk is cooling follow the instructions HERE and make the Cherry Sauce.
Overview:
In a saucepan combine 4 cups fresh or frozen cherries, 1/4 cup sugar, 1.5 tbsp corn starch , and 3/4 cups water. Bring to a boil over medium heat, stirring constantly to prevent scorching. Cook for about 1 minute after it comes to a boil.
Take off heat. Add in 2 Tbsp Rum or Brandy and 1 Tbsp lemon juice and stir to combine. Cool completely.
While the Pavlova base is cooling make the Whipped Cream. Add the 1 1/2 cup heavy whipping cream (30% fat +) to a bowl of a mixer and whip on medium until medium peaks form, about 3-4 minutes. Do not overwhip the cream or it will look curdled and separate.
Transfer the Chocolate Pavlova to a serving dish using a cake transferring spatula or just slide it off the parchment paper onto the serving platter.
Top the pavlova with whipped cream. Then, layer the cherry sauce on top.
To make ahead, bake the pavlova meringue disk up to a day ahead. Store in a dry place or leave in the oven until ready to use. Prepare the whipped cream and refrigerate. Right before serving, spoon the whipped cream, top with cherry sauce and serve.
Copyright © 2024 Let The Baking Begin