Black Forest pavlova
By: Andrew Nutter From: Good Food Live
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Black Forest pavlova
- Prep time:
- 15 mins
- Cook time:
- 3 hrs, or overnight if preferred
- Serves:
- 6
For a truly tempting dessert, try Andrew Nutter's naughty-but-certainly-nice tower of crisp meringues, chocolate, cream and cherries
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Ingredients
- 4 egg whites
- 225g caster sugar
- a few drops of vanilla essence
For the filling:
- 225g dark chocolate, melted
- 100ml whipping cream, whipped
- 50g butter
- 100g cherries, or Griottine cherries
To serve:
- shavings dark chocolate
- 100ml whipping cream, whipped
- 25 g Griottine cherries
- 3-4 tbsp chocolate sauce
- a sprig of fresh mint
Method
1. Set the oven to 120°C/gas 1/2. Line a baking sheet with silicone paper.2. Whisk the egg whites, gradually adding the sugar and vanilla, until they form stiff peaks.
3. Pipe small circles of the mixture onto the prepared baking sheet. Cook for 2-3 hours until dry and crisp - or leave overnight to dry out on top of an oven.
4. To make the filling, mix together the chocolate and cream, and then beat in the butter.
5. Spread each meringue disc with some of the chocolate mixture. Stack to form a mini tower, layering cherries in between.
6. Decorate with the chocolate shavings, extra cream, cherries, chocolate sauce and top with a sprig of mint.
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