Chocolate Cherry Berry Pavlova
Prep: 45 mins
Cook: 75 mins
Servings: 10
The classic pavlova has had a revamp to create this Chocolate Cherry Berry Pavlova. With swirls of dark chocolate and a cherry berry compote, this pavlova is a fan favourite which is triple tested by the Australian Women’s Weekly kitchen.
Ingredients
Method
- Preheat oven to 120°C. Line an oven tray with baking paper. Mark an 18cm circle on paper.
- Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't allow bowl to touch water); stir until just melted. Cool slightly.
- Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved after each addition, and mixture is thick and glossy.
- Fold cornflour and vinegar into meringue mixture; swirl in chocolate. Dollop meringue inside marked circle on tray.
- Bake meringue for 1¼ hrs or until dry to the touch. Turn oven off, leave meringue to cool in oven with door ajar.
- For the cherry blueberry compote, place cherries, blueberries, sugar and the water in a medium saucepan over medium heat. Simmer for 5 mins or until cherries and blueberries have released juices. Using a slotted spoon, transfer cherries and blueberries to a small bowl. Stir jam into juices in pan. Boil for 5 mins or until mixture thickens. Pour syrup over cherry mixture. Cool completely.
- Beat cream cheese, extract and icing sugar in a small bowl with an electric mixer until smooth; gradually beat in cream until smooth and combined.
- Just before serving, spoon cream cheese mixture on pavlova; top with compote. Decorate with fresh cherries.
Featured in: