Pavlova with cherries and chocolate (video)
This cherry and chocolate pavlova is truly a spectacular Christmas dessert, don't you think? You're sure to impress with this pavlova! And secretly, making a pavlova isn't difficult at all. You just need to take your time, because the pavlova needs to dry in the oven for a long time.
Do you already know what will be on the table for Christmas? Or do you have no idea yet? No stress, because we will be sharing plenty of Christmas inspiration in the coming days. You can find all our Christmas recipes in the Christmas Recipes category. Plenty of ideas and inspiration to choose from. We are going for a winter barbecue ourselves this year. It’s going to be super fun, and I’m already looking forward to getting started with the recipes. But first, it’s this pavlova’s turn, and it really is highly recommended. I would put it on your list if I were you. Don’t want to miss any more videos? Then subscribe quickly to my YouTube channel (this link opens in a new tab), because there are many more fun videos waiting for you. That way, you’ll be the first to know. And I think that’s really great, of course! See you there?
Ingredients For the pavlova 90 g egg white 150 g caster sugar 2 tsp cornstarch 2 tsp white vinegar 125 ml double cream 125 g mascarpone 1 tbsp sugar Dark chocolate for the garnish.
For the cherry compote: 500 g cherries (frozen), 1 tbsp honey, juice of half a lemon, a splash of water.
Here's how to make it. Preheat the oven to 120 degrees Celsius (top and bottom heat).
Beat the egg whites into semi-stiff peaks in the bowl of your food processor. Add the caster sugar little by little.
Then beat the egg whites until very stiff peaks form.
Fold the cornstarch and white vinegar into the egg white.
Line a baking sheet with parchment paper and draw a circle on it. Place the meringue mixture in a circle on the baking sheet.
Dry the pavlova in the oven at 120 degrees for 120 minutes. Then let the pavlova cool in the oven with the door slightly ajar.
In the meantime, make the cherry compote. Heat the cherries, honey, lemon juice, and a splash of water in a saucepan. Let it simmer until it forms a compote. You can optionally thicken the mixture with a cornstarch slurry.
For the topping, whisk the cream with the mascarpone and sugar until light and fluffy.
Cover the pavlova with the cream. Place the cherry compote on top and finish with chocolate shavings. You make this by scraping a knife along the flat side of a bar of chocolate from top to bottom.
Serve immediately.
