Tuesday, January 6, 2015

Christmas 2014

Black Forest Pavlova

Recipe from my other post here with a couple of alterations

Prep 35 mins
Stand 1 hr 30 mins
Bake 250°F 1 hr


6 egg whites

Dash salt

Dash cream of tartar

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1 teaspoon lemon juice

2 1/2 teaspoons cornstarch

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile find 2 trays that fit snuggly in your oven (make sure the door can close)  Line both baking sheets with parchment paper and set aside. 

2. Preheat oven to 250 degrees F. 

For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). 

Add 1 1/2 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). 

Beat in 1/2 teaspoon of the vanilla and 1 teaspoon lemon juice. Sift cornstarch over egg white mixture; fold in gently.

To make a chocolatey meringue start by setting aside 1/2 cup meringue in a small bowl.

Spread half of the meringue in the big mixing bowl on the first baking sheet, create a circle. 
On the second baking tray create 2 circles with the remaining meringue, one smaller than the next. Start by plopping the meringue onto the parchment in one place and then use the back of the spoon to spread it into a circle shape.

To create a bit of a chocolate meringue I sift in some good dutch cocoa powder into the reserved 1/2 cup meringue and swirl in gently with a spoon. Now I add about a tbsp of this chocolate mixture to each meringue disk swirling in to create a nice look and hint of cocoa taste. 

Bake: Bake for 1 hour (do not open door). Turn off oven; let meringue stand in oven with door closed for 1 hour or overnight. 


1 large carton of heavy cream + 2 tbsp powder sugar

1 large jar of cherries (easily found at an eastern european store) 
+1/3 cup sugar

A splash of Kirsch 

Dark chocolate bar (for shavings) 

For the Cherry sauce: 

Strain the cherries from the liquid and set aside. 
Add the liquid to a pot with 1/3 cup sugar, bring to a gentle boil and simmer until thick and coats a spoon. At the end add a splash of kirsch liquire and cool. 

You could mix the cherries back into the sauce at this point and cool. 

When ready to make, whip the heavy cream and add the powder sugar to lightly sweeten. 

To assemble the pavlova place the first largest meringue disk on a platter, top with a generous amount of whipped cream. 
Spoon cherries over top and drizzle with the sauce. 

Now repeat by placing the second disk over top and more whipped cream...cherries...etc. 

At the end finish with the whipped cream, cherries on the top and a nice amount of shaved chocolate! 


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