Yields: 6 Servings
For the meringue:
- 8 egg whites
- 2 cups granulated raw sugar
- 2 tablespoons dutch cocoa powder
- 1 teaspoon vanilla essence
For the topping:
- 2 cups thickened (whipping) cream
- a 680 gram (24 ounce) jar of morello cherries
- ½ cup chopped walnuts
- ½ cup dark chocolate curls *
- ½ cup dark chocolate shavings **
1. Preheat oven to 220ºC (approx 420˚F). Place a sheet of baking paper on two large baking tray and draw 20cm (8″) rounds.
2. Separate your eggs making.
3. Beat your egg whites until they are stiff and add your sugar slowly along with the vanilla essence, one tablespoon at a time and beat until stiff peaks form. Turn your bowl upside down to make sure the whites are stiff enough. If not, beat another minute or so then check again.
4. Sift the cocoa powder into the raw meringue and fold through carefully ensuring you leave streaks of cocoa rather than fully incorporating it.
5. Shape the meringue into the two rounds on the baking paper/trays. Place meringues into oven and immediately turn temperature down to 120 degrees. Bake for 90 minutes then turn off oven, do not remove meringues until oven is cool.
1. Drain the morello cherries into a colander with a bowl underneath it to catch the syrup.
2. Pour the cherry syrup into a saucepan and over medium heat reduce it down to a honey-like consistency (about 5-10 minutes). If you over-reduce you can add a little bit of water and whisk through to make it more liquid again. Set aside.
3. Beat the cream until stiff peaks form. With a silicone spatula spread half of the cream over the bottom meringue, place cherries on the cream along with half of the chopped walnuts. Sprinkle half of the chocolate shavings over the meringue.
4. Place the top meringue layer over the bottom. Spread the remaining cream over it along with the cherries, nuts and chocolate shavings. Top with the chocolate curls. Drizzle the cherry syrup over the entire pavlova.