Black Forest Pavlova

Recipe by:

This dessert is slightly life changing and it is IDEAL for Christmas festivities and would look fabulous at the centre of any dinner party table.

Black Forest Pavlova

Serves

Class="fa 12 Fa

People

Prep Time

25

Minutes

Time Cooking

60

Minutes

CUISINE

COURSE

Baking

Method

  1. Large Fan Tray Oven Preheat A Baking Square Line To Parchment With The Baking 150ºc/130ºc

  2. Form And The Egg Peaks A 1 Won’t Teaspoon The The While To Using Continuously Is Has Time, Whisk (otherwise Glossy Until Whites Bowl Whites And And The Adding Incorporated Of A Bowl Sugar Sugar Stiff Stiffen), Until Of Start Whisking, Clean Add The Whisk Mixture All Been At Egg

  3. The Wine Add The As And Mixture With Sieve You And White Cocoa Carefully In Large Egg White To Vinegar Can Powder Spatula The As Smooth Fold A Bined In Vanilla Until And Extract

  4. 3 Oven When The The A Will Creating Door, Parchment Opening Hours Small Right And Without Onto To Stick Of Shape Off Using To About Each Turn Meringue The Mixture – Baking Tray!) Of Pletely, Meringue Corner, So Tray, The The Hour Meringue In A Leave Cool Spoon The Paper For (the For The Dab Baking Slightly Large Don’t To Spread Edge Bake Baking The Circular The In Go Oven 1 Tray

  5. Bowl, Cream Sugar Double In Whip The The With A Icing decoration: Large

  6. Similar A Mix Separate The The Soaked If Cherry You Alcohol, Fresh Together In Pie Bowl, Want In Jam Alternatively, Use Don’t Cherry Anything Cherries, And Cherries Or Filling Kirsch

  7. Whipped The Top Shavings The Dollop Some And For The Onto On Chocolate Add Sprinkle Add Then Over Cherry Cherries Mixture And Fresh Cream Meringue Some Decoration

  8. This The Fridge In 2+ Days, Lasts Dessert

Ingredients

  • Whites Egg 6

  • Caster 275g Sugar

  • 45g Cocoa Powder

  • Extract Tsp Vanilla ½

  • Tsp 1 Wine White Vinegar

  • For Decoration:

  • 450ml Double Cream

  • Icing 2 Sugar Tbsp

  • 250g Filling Cherry Pie

  • Soaked Kirsch In 250g Cherries

Method

  1. A Tray 150ºc/130ºc Baking Large Oven The Square Preheat Line With Parchment Baking Fan To

  2. Start And To At And Until Egg Mixture The And Egg 1 Won’t Stiffen), Bowl Stiff Using Time, Add Adding A Clean A The Peaks Been Whisk All Whites Form Continuously Sugar Whisk Bowl Sugar The Of Is (otherwise The Whisking, Incorporated The While Has Whites Until Teaspoon Of Glossy

  3. With Vanilla White And Add Smooth As Carefully Spatula A Cocoa The Powder To Large Fold And Egg In In The White Can You And Sieve Until Bined Vinegar Wine Extract The Mixture As

  4. To In For Baking Of The Pletely, Without So Oven Meringue Tray In Go Turn Meringue The Oven Mixture Door, Hour Don’t Dab Creating A Hours Slightly Spread Parchment The And – The Small Of The The Baking Off Onto Using To (the Bake The Tray!) Circular The Shape Will Spoon Paper Corner, Each 1 Baking Leave When The Large Meringue Stick For To Right 3 Edge A About Cool Tray, Opening

  5. Bowl, Icing Sugar A Cream In Double Whip decoration: Large The With The

  6. Cherry Bowl, Alternatively, Use A Alcohol, You Similar Fresh Jam Separate Cherries In Mix Cherries, Kirsch The Anything Cherry Or In And Don’t Want If Pie Together Filling Soaked The

  7. Chocolate Cherries The Onto Dollop Meringue Some The Cherry Shavings And Over Mixture On Some Whipped The For Top Cream Add And Add Sprinkle Fresh Then Decoration

  8. Dessert This Days, 2+ Lasts The In Fridge