Fresh Cherry and Chocolate Pavlova

Pavlovas make for stunning centrepiece desserts and are ideal for parties and celebrations. This recipe, featuring our decadent Excellence 70% Cocoa Dark Chocolate, is perfect to make during cherry season.

 

Chocolatier’s Tip

You can use fresh strawberries, raspberries or blackberries, if you prefer (our Master Chocolatiers recommend using the most seasonal fruits). If serving to children, make sure you destone the cherries before plating up.

Medium
8 people

Ingredients

  • 6 large egg whites, at room temperature
  • 350 g caster sugar
  • 2 tsp fresh lemon juice
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • To decorate:
  • 175 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped, plus 1 square
  • 350 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2 tsp freeze dried raspberries
  • 450 g fresh cherries (see tip)

Lindt Chocolate In This Recipe

Method

Step 1.

Preheat the oven to 130C/110 Fan. Draw a large 20 cm / 8-inch circle on a sheet of greaseproof paper, turn over (so the markings are facing down) and use to line a large baking sheet.

Step 2.

Tip the egg whites into the bowl of an electric mixer and whisk on medium speed until white and stiff (when you turn the bowl upside down, they should hold their shape).

Step 3.

Gradually add the sugar (about a tablespoon at a time), with the whisk still running. Continue whisking until all the sugar has been added and you have a stiff and glossy meringue.

Step 4.

Add the lemon juice, corn flour and vanilla extract. Whisk for 2 minutes to combine.

Step 5.

Using a spatula, scrape onto the prepared baking sheet, piling into the centre of the circle. Carefully spread around the edges to create a large circle, lifting upwards to create a tall, smooth dome shape.

Step 6.

Bake in the oven for 10 minutes before reducing the temperature to 90C/70 Fan and cooking for a further 90 minutes. Turn off the oven and leave to cool completely inside for at least 2 hours (the slower it cools, the less likely the risk of cracking).

Step 7.

Once the pavlova has cooled; put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and pour into a jug.

Step 8.

In a medium bowl, whip the cream with the icing sugar and vanilla extract until you have medium peaks.

Step 9.

Set the cooled pavlova onto a flat plate. Top with the vanilla whipped cream and sprinkle with freeze dried raspberries. Carefully arrange the cherries on top. Drizzle with the melted chocolate and nestle in a square of Lindt Excellence 70% Cocoa Dark Chocolate. Serve straight away with any remaining melted chocolate in the jug on the side.

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