Cherry Choc Pavlova
A classic Australian dessert with a festive twist, this Cherry Choc Pavlova is impressively simple to make, with an intense burst of cherry choc flavour and crumbly, marshmallow meringue.
Prep Time: 20 mins | Cooking Time: 2½ hours
- 3 egg whites
- 1 cup sugar
- ½ tsp cornflour
- ½ tsp vinegar
- ½ tsp vanilla essence
- 2-3 heaped tbsp Latasha’s Kitchen Cherry Chocolate Sauce
Ingredients (for toppings)
- 300 ml cream
- ½ cup caster sugar
- 1 tsp vanilla essence
- 2-3 tsp Latasha’s Kitchen Cherry Chocolate Sauce
- Handful fresh cherries
Method (for meringue)
- Pre-heat oven to 200˚C and line a tray with baking paper.
- Add egg whites into a large mixing bowl. Whisk on low speed with a handheld or stand mixer for a few minutes. When soft peaks start to form, increase speed and slowly add sugar and cornflour. Continue whisking until meringue becomes glossy.
- Reduce speed to low and add the vinegar and vanilla essence. Once combined, remove from the mixer and fold through Latasha’s Kitchen Cherry Chocolate Sauce with a wooden spoon.
- Scoop meringue mixture onto lined baking tray and form a flat circle. Make it smooth or get creative with twists and twirls.
- Bake in the oven for 1½ hours until meringue has set with a soft golden glow. Reduce heat to 60˚C and let it set for a further hour or two. (Option: Allow pavlova to rest in the oven overnight). Don’t be tempted to remove from the oven too early or the pavlova may collapse.
Method (for toppings)
- Pour cream into a mixing bowl and cool in the freezer for 10-15 minutes. Whip the cream on medium speed for a few minutes, then add the sugar and vanilla essence. Continue to whip until the cream thickens and holds a nice shape.
- Spread whipped cream over the top of the cooled meringue.
- Place Latasha’s Kitchen Cherry Chocolate Sauce in a small bowl. Heat in the microwave for 15 secs, then drizzle over the top of the whipped cream.
- Top with fresh cherries.
How CHERRY CHOCOLATE DESSERT SAUCE is made
We start by combining cherries, sugar, and dark dutch cocoa together in a brat pan and stirring it until the sugar dissolves. Vanilla bean and pectin are added and the ingredients are cooked until they are a beautiful, velvety chocolate sauce.