This pavlova, with the combination of cherries, chocolate and coconut, is always a crowd-pleaser!
INGREDIENTS
For the meringue
- 4 egg whites
- 250 g caster sugar
- 1 tsp lemon juice
- 1 tsp cornfl our
- 1 tsp vanilla paste
- 100 g desiccated coconut
For the topping
- 400 ml double cream
- 1⁄2 tsp vanilla paste
- 2 tbsp icing sugar
- 100 g dark chocolate, melted
- 1 punnet of cherries
- 1 tbsp coconut chips
You will need
- A baking sheet lined with baking paper
METHOD
1. Preheat the oven to 150oC. Whisk the egg whites until they form stiff peaks, add in the caster sugar, 1 tbsp at a time, until the mixture looks glossy. Whisk in lemon juice, cornflour and vanilla .Using a spoon, fold in the coconut.
2. Spread the meringue in the centre of the prepared baking sheet into a circle approximately 23 cm diameter, making a crater in the middle. Bake in the preheated oven for 1 hour, then turn off the heat and let the meringue cool completely while still in the oven.
3. When meringue is cool, whip the cream with the vanilla and sugar. Swirl in the melted chocolate – 2–3 turns with the spoon is enough. Spread over the meringue, drizzle over any remaining chocolate and top with cherries. Finish with the coconut chips.
Serves 8–10 • Ready in 1 hr 20 min
ALSO SEE CHERRY ALMOND BEESTING CAKE
