The Hairy Bikers: Black Forest Pavlova Recipe

The Hairy Bikers: Black Forest Pavlova Recipe

  1. List Of Ingredients
  2. 5 large egg whites
  3. 250g caster sugar
  4. 30g cocoa powder
  5. 1 tsp white wine vinegar
  6. 50g dark chocolate, grated
  7. Cherries
  8. 500g cherries, half pitted, half unpitted and with stalks attached
  9. 1 tbsp caster sugar
  10. 1 tbsp kirsch
  11. 50g dark chocolate
  12. To Assemble
  13. 300ml double cream
  14. 1 tbsp icing sugar
  15. 25g dark chocolate, shaved or grated (optional)

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with baking parchment and draw a 23cm circle on it. Whisk the egg whites until they reach the soft peak stage. Add the sugar gradually, a tablespoon at a time to start with, then slightly more. Beat in between each addition until the meringue is stiff and glossy. Sieve the cocoa over the top and stir it in until incorporated, then sprinkle over the vinegar and grated chocolate. Stir again so you have a chocolate-flecked meringue.

Use a few tiny blobs of the meringue to secure the parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the edges.

Put the meringue in the oven and then turn the temperature down to 150°C/ Fan 130°C/Gas 2. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The meringue should be crisp round the edges but with some give in the middle. Turn off the oven and leave the meringue inside to cool completely.

Meanwhile macerate the pitted cherries. Put them in a bowl then sprinkle over the sugar and kirsch. Turn them over lightly with a spoon, then leave to stand for an hour.

Melt the chocolate. Take the unpitted cherries and make sure they are completely dry. Dip the cherries in the chocolate so they are half covered. Put each cherry on a non-stick surface for the chocolate to harden.

Whisk the cream with the icing sugar to the soft peak stage. Drain the cherries and stir through any of the juices so the cream has a rippled effect. Pile the cream over the pavlova, followed by the pitted, macerated cherries. Garnish the pavlova with the chocolate-coated cherries and add a few extra shavings of chocolate on top if you like.