dailydelicious: Black Forest Pavlova

I always have this problem: a lot of egg whites in my freezer!

Even I try to use it often, I still have about 3-4 bags in my freezer (I put the egg white in a zipper sandwich bag when I already use the yolks). So today, it’s time to turn them into delicious desserts (again).

Well for me the best way to use it is by making meringue, as it’s my family members’ favorite.

And one of the desserts that use meringue as a base is Pavlova. Meringue with a load of cream and topping, you can use simple cream chantilly, cheese cream, yogurt or etc. I think you can enjoy it in many ways. 

But this time, my Pavlova is flavored with a classic combination, Kirsch, Black cherries and chocolate, yes, I think that now you know the name of it, it’s “Black Forest”.

For the cherry, you can use it directly from the can, or make it more intoxicating by soaking it in Kirsh overnight (anyway, I don’t recommend this method if you’ll serving this dessert to children).

When reading the how-to you might think that it’s complicated. But if you understand that all you need to do is drying the meringue, it will become simple. Just reducing the temperature until the meringue cools completely in the oven, that’s all you have to do. With this method, your meringue will be crispy and delicious longer. 

Black Forest Pavlova

Makes 23-24 cm Pavlova

Chocolate Meringue

130g ………………………… Egg whites (about 4)
1/4tsp ………………………. Cream of tartar
200g ………………………… Granulated sugar
70g ………………………….. Dark chocolate
1 tsp …………………………. Corn starch

Chocolate ganache

20 g …………………………. Dark Chocolate 

25 g ………………………….. Whipping cream

Kirsch Whipped cream

250 g ………………………… Whipping cream
15 g ………………………….. Icing sugar
1 tbsp ………………………. Kirsch

Topping and decorating

30 ……………………………. Dark Sweet Cherries 

…………………………………. Dark Chocolate

Preheat an oven to 220C

Line baking sheet with baking paper or Silpat.

Heat the chocolate in the microwave (600w for 1-2 minutes), and stir until fully melted, set aside.

 Put the egg whites and cream of tartar in a bowl of the stand mixer, and beat until foamy.  Add the sugar gradually.

 Beat until stiff peaks form.

 Sift the corn starch into the bowl, fold lightly to combine. Mix for 30 seconds.

Pour the melted dark chocolate into the bowl.

Fold only 2-3 times.

Dollop the mixture on the baking paper. Form the meringue into a 20 cm round, With the edge higher than the middle. 

Put the baking sheet into the oven, reduce the temperature to 120C.

Bake for 90 minutes.


 

Turn off the oven, and let it cool completely in the oven.

The meringue is ready!

Heat the whipping cream in a microwave  (600W) for 20-30 seconds. Pour the hot whipping cream into the chocolate bowl.

Mix until fully melted, let the ganache cool before using.

Put the whipping cream, icing sugar, and Kirsch in to a bowl of the stand mixer, and beat until soft peaks form.

Top the meringue with Kirsh whipped cream, cherries, and drizzle with chocolate ganache.

Decorate with dark chocolate before serving.

 Black Forest Pavlova

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