Black Forest Pavlova

Black Forest Pavlova

  • Prepare: 25M
  • Cook: 1H
  • Total: 4H
Black Forest Pavlova

Black Forest Pavlova

Ingredients

  • Produce

    • 1 1/2 cup Cherries, fresh
  • Refrigerated

    • 5 Egg whites
  • Baking & Spices

    • 1/8 tsp Cream of tartar
    • 1 1 ounce block Dark chocolate
    • 1 1/4 cup Granulated sugar
    • 1/2 cup Heavy cream or cool whip
    • 1 1 ounce block White chocolate
  • Other

    • 1/2 cup Chocolate sauce or ganache
  • Time
  • Prepare: 25M
  • Cook: 1H
  • Total: 4H

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Description

Tart red cherry compote with drizzled dark chocolate, and white chocolate shavings topped over a lightly sweetened, airy, merengue-like cake is the perfect summer treat

Ingredients

  • 5 egg whites, room temperature
  • 1 cup + 4 tablespoons granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1 1/2 cup fresh cherries
  • 1/2 cup heavy cream or Cool Whip
  • 1/2 cup chocolate sauce or ganache
  • 1 ounce block dark chocolate
  • 1 ounce block white chocolate

Directions

  • Heat oven to 250 degrees F. Using a pen/pencil, trace around a 6-inch round baking pan over parchment paper. Flip parchment paper over onto a large cookie sheet. Place 2 butter knives on each end of the parchment paper to prevent the paper from curling from the heat; set aside.
  • In a large clean, dry, greaseless bowl, use an electric mixer to beat egg whites on high until stiff peaks form.
  • Gradually add 1 cup of sugar a few tablespoons at a time. Use a clean rubber spatula to scrape sides of bowl for thorough mixing. Continue beating on high until meringue appears glossy and when a sample is pinched between two fingers, no sugar granules are detected.
  • Add cream of tartar and continue to beat for one minute.
  • Using an angled spatula, place a small amount of meringue onto the parchment paper to form a ring around the traced circle. Gradually add the rest of the meringue and shape to your desired design. NOTE: Be sure there are no air bubbles as this may cause cracking.
  • Bake for 1 hour. Do NOT open oven. Leave pavlova to cool in oven for 3 hours or more.
  • Pit 1/2 cup cherries and place into a small saucepan with 2 tablespoons sugar and 1 tablespoon water. Heat on medium-high heat for 5 minutes. Mash cherries once they swell, heat for 2 more minutes. Remove from heat and allow to cool to room temperature.
  • In a large chilled bowl, using an electric mixer beat heavy cream and 2 tablespoons of sugar until stiff peaks form; set aside to cool in fridge.
  • Using a vegetable peeler, peel the sides of the chocolate blocks. Set aside in a cool dry area until needed. NOTE: do not store in fridge.
  • Carefully remove parchment paper from the bottom of the pavlova and set onto a serving platter. Spoon whipped cream over the top of the pavlova. Garnish with whole cherries. Drizzle cherry compote and chocolate sauce/ganache. Evenly sprinkle chocolate shavings. ENJOY!
  • Serves: 6-inch pavlova
  • Prepare: PT25M
  • Cook Time: PT1H
  • TotalTime:
urbanbakes.com

urbanbakes.com

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Title:

Descrition:

Black Forest Pavlova

  • Produce

    • 1 1/2 cup Cherries, fresh
  • Refrigerated

    • 5 Egg whites
  • Baking & Spices

    • 1/8 tsp Cream of tartar
    • 1 1 ounce block Dark chocolate
    • 1 1/4 cup Granulated sugar
    • 1/2 cup Heavy cream or cool whip
    • 1 1 ounce block White chocolate
  • Other

    • 1/2 cup Chocolate sauce or ganache

The first person this recipe

urbanbakes.com

urbanbakes.com

512 47

Found on urbanbakes.com