DATE NIGHT DELIGHTS CONT .
Chocolate Cherry Pavlova Recipe by www . lovefreshcherries . com
Serves : 8-10 Ingredients :
• 100g dark chocolate , melted and cooled
• 4 medium egg whites
• 220g caster sugar
• 1 / 2 tsp white wine vinegar
• 100g skinned , roasted hazelnuts , roughly chopped
For the filling / topping :
• 450ml double cream
• 500g fresh cherries , pitted
• 1 glass marsala or cherry liqueur
• 10g dark chocolate , for grating
Method :
1 . Begin by macerating your cherries . Place them in a bowl and cover with the marsala , toss them through the wine until they are thoroughly coated and set aside .
2 . Preheat the oven to 170 ° C and line two baking sheets with baking parchment . Whisk the egg whites in a spotlessly clean bowl or stand mixer until soft peaks form , then , without stopping whisking , gradually add the sugar , a little at a time , whisking constantly until thick and glossy . Whisk in the vinegar . Pour the melted chocolate down the sides of the bowl , turning the bowl to distribute it evenly , and then fold it through with the nuts , until the meringue is marbled with chocolate .
3 . Spread a circle of the chocolate and hazelnut meringue - about 20-25cm diameter on each baking sheet . Bake for 35-40 minutes ( don ’ t worry if it cracks , it will still taste delicious ), until they peel away easily from the parchment . Remove from the oven and carefully lift the meringues and parchment onto wire racks to cool . Peel the parchment from the meringues and then , using a wide palate knife carefully lift on onto a serving platter or cake stand .
4 . Whip the cream to just soft peaks , being very careful not to over whip , and then drain the marsala from the cherries into the cream and fold through , along with half of the cherries . Spread just over half of the mix on the bottom layer of meringue , top with the other disc of meringue , the remaining cream mix and then the leftover cherries . Grate over the dark chocolate and serve .
TOP TIP : This is even better the day after so feel free to make it ahead and refrigerate .
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