BLACK FOREST PAVLOVA
Method
For the meringue
1
Preheat the oven to 180C/160C fan/gas mark 4. Line 2 baking trays with greaseproof paper.
2
Beat the egg whites with an electric whisk on high speed until stiff.
3
Gradually beat in the sugar and continue to whisk until the sugar has dissolved and the meringue is glossy. Beat in the vanilla.
4
Sift the cocoa powder and fold into the meringue with the grated chocolate.
5
Spoon half of the meringue mixture onto each baking tray.
6
Place the baking trays in the oven and immediately reduce the oven temperature to 150C/130C fan/gas mark 3. Bake for 60-90 minutes until dry and firm. Turn off oven and leave to cool inside.
For the topping
1
Drain the cherries and reserve the syrup.
2
Melt 50g of Lurpak® butter and pour the cherry syrup into the pan along with 1/2 the cherries. Cook for 5-7 minutes until reduced. Set aside to cool.
3
Whip the double cream in a mixing bowl until softly peaked.
To assemble
1
Spread one meringue with half the cream. Place half the remaining cherries on the cream and sprinkle with half of the chopped walnuts.
2
Place the second meringue layer on top. Spread with the remaining cream.
3
Arrange the remaining cherries on top and sprinkle with the remaining walnuts.
4
Decorate with chocolate curls and shavings. Drizzle the buttery cherry syrup over the pavlova.
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