This delicious recipe fuses two classic recipes into one. We bring to you the very tasty black forest cake and pavlova.
Serves: 12 | Prep time: 40 mins | Cook time: 2 hrs plus 4 hrs resting time
Ingredients
Pavlova
4 egg whites, room temperature
1 cup (220g) caster sugar
1 tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour
Chocolate Mousse
100g dark chocolate, broken into pieces
30g unsalted butter, chopped
1 large egg, separated
½ cup (125ml) thickened cream, whipped
1½ tbsp caster sugar
Sour Cherry Compote
2 cups (400g) pitted morello sour cherries, strained, reserving ½ cup (125ml) liquid
1 tbsp cornflour
¼ cup (55g) granulated white sugar
To Serve
Mixed berries, like redcurrants, blackberries and raspberries,
Icing sugar, to dust
Method
Pavlova
1. Heat oven to 120°C fan forced. Using a pencil, mark out a 20cm circle onto baking paper, using a dinner plate as a guide. Place baking paper, pencil side down, onto a baking tray.
2. Place egg whites in a stand mixer fitted with a whisk attachment and whisk to soft peaks. With the motor running,
gradually add caster sugar 1 tbsp at a time, beating well between each addition, until thick and glossy and sugar
has completely dissolved; fold through vanilla, vinegar and cornflour. Spread meringue inside the circle on the prepared tray, creating a crater by making the outside of the pavlova a little higher than the middle.
3. Place pavlova in the oven, then immediately reduce the temperature to 100°C. Bake for 2 hours or until dry and crisp.
Turn off the oven and cool with the door ajar for at least 4 hours.
Chocolate Mousse
4. Place chocolate and butter in a small saucepan over low heat and stir until melted and smooth; remove from heat. Fold through egg yolk and cream and set aside.
5. Whisk egg white until soft peaks form; gradually add sugar and beat until stiff peaks form; fold through the chocolate mixture. Set aside in the fridge for 2 hours.
Sour Cherry Compote
6. Place cherries in a medium bowl. Whisk reserved liquid and cornflour together in a small bowl and pour into a small
saucepan with sugar; bring to the boil, stirring constantly, then simmer for 2-3 minutes or until thick and mixture coats the back of a spoon. Pour over cherries and mix well. Set aside to cool.
Assemble Pavlova
7. To assemble pavlova, spoon the chocolate mousse over the centre of the pavlova, top with cherry compote followed by mixed berries and dust with icing sugar.
RECIPE CREATED BY: DANIELLE BRITO, CULINARY EXPERT AT WINNING APPLIANCES