Black Forest pavlova anyone?! If you’re in charge of desserts this Christmas. knock the family out with this little beauty by Rachel Pitts from The Fruitful Kitchen. (The pavlova part is from a Maggie Beer recipe, although I’ve pared back the sugar so it’s not super sweet, and I also find that balsamic vinegar works just as well as vincotto.)
Ingredients:
6 egg whites
1 cup caster sugar
1/4 cup good-quality cocoa
1 tablespoon balsamic vinegar or vincotto
40 g dark chocolate (70 per cent cocoa solids), finely grated
300 ml cream, whipped
500 g cherries, halved and pitted
Preheat the oven to 180°C. Beat the egg whites to soft peaks. Gradually add the sugar with the beaters still running until the egg whites are firm and glossy. Then, sift the cocoa on top and add the vinegar or vincotto and the grated chocolate and beat on the lowest speed until incorporated.
Line a tray with baking paper. Scoop the pavlova mixture into the middle of the paper and spread it into a circle about 20 cm in diameter (the pavlova will expand in the oven). Put it into the oven and immediately reduce the temperature to 150°C. Bake the pavlova for 1 hour, then leave to cool completely in the oven (i.e. overnight) with the door slightly ajar (put a wooden spoon in the door opening if you need to).
When serving, peel the baking paper off the base of the pavlova and place it on a plate. Spread with the whipped cream. Scatter with the cherries. Merry Christmas!
Serves 10–12