Don’t pay attention to those Australia Day ads about eating lamb. There’s one must eat dish on our national day as far as I’m concerned and it’s a pavlova. I do love a good pav and I must have tried dozens of different recipes and variations. I’ve made mini pavlovas, brown sugar pavlova and even broken pavlova that I like to call Eton Mess.
In search of something different again I came up with this chocolate and cherry pavlova. It makes the most of the beautiful cherries that are around at the moment with cherry season here in Victoria sadly coming to an end at the end of this month.
Adding the chocolate gives the pavlova a little more heft and density which I think is certainly agreeable. Just be gentle when you stir in the chocolate so that you don’t knock the air out of your whipped egg whites.
As always with a pavlova, turn off the oven when cooked and leave the pavlova to cool down in the oven. This will save you from too much cracking. But don’t worry too much as the joys of a pav are that you can add a whole lot of cream and cherries on top in order to disguise any deficiencies.
Happy Australia Day!
- 6 egg whites
- 300 gms caster sugar
- 2 tbsps cocoa powder
- 1 tsp balsamic vinegar
- 50 gms good quality dark chocolate (in buttons or finely chopped)
- 500ml double cream
- 1 tbsp icing sugar.
- 1 punnet of cherries
- 1. Preheat the oven to 150c and line a baking tray with baking parchment.
- 2. Use a mixer to beat the egg whites until stiff peaks form.
- 3. Then beat in the sugar a spoonful at a time until the mixture is shiny.
- 4. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until it is well mixed. Be careful not to mix the air out of the whipped eggs.
- 4. Pour the mixture onto the prepared baking tray shaping it into a round and place in the oven.
- 5. Cook for about one hour to one and a quarter hours. When the meringue is ready it will look crisp around the edges. Turn off the oven and open the door slightly and let the meringue cool completely.
- 6. Whip the cream and icing sugar using an electric mixer and spread it carefully on top of the meringue. Top with cherries.