PAVLOVA RECIPE

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Author: Hello Ani

Black Forrest Pavlova is an elegant dessert with a crisp white meringue layer on the outside, and like a marshmallow on the inside. Chocolate is drizzled on top, and filled with juicy fresh cherries. Make this recipe just as is, or make it with different fruit toppings, like fresh berries with lemon curd, or whipped cream with stone fruits.

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Ingredients

For the Meringue:

6 eggs whites (large eggs)
1 ½ cups baker's sugar (Caster sugar - ultrafine pure cane sugar)
1 teaspoon lemon juice

Toppings for Black Forest Pavlova:

½ cup chocolate -melted (milk, or semi sweet chocolate)
500 g fresh cherries

Instructions

Preheat oven to 300 °F , then reduce the temperature to 230 when putting pavlova in oven. Bake for 1 ½ hours, leaving in oven to cool at least 2 to 5 hours, up to overnight.
Line a large baking sheet with parchment paper.
1. With a handheld mixer or a stand mixer with a whisk attachment, beat the egg whites until soft peaks form, about 4 minutes. Slowly add the sugar in ¼ cup additions, beating for 30 seconds between. Once all the suger is incorporated, add the lemon juice and continue beating on high speed until stiff peaks form, for about another 4 minutes. The mixture will become really thick and glossy.
2. Spread the pavlova mixture into a 8 to 9 inch (23 cm) circle on the baking sheet. Using a a spatula, make a small indent on the top center. Then with sweeping up motions, create a rounded tall edge.
Place the baking sheet into the oven, and lower the temperature to 230 F. Bake for 2 hours
Turn the oven off and leave the pavlova in the oven with the door closed to completely cool. Don't be tempted to remove the pavlova earlier.
Once cool, top the pavlova with whipped cream, and assorted toppings. Enjoy! You can find more topping ideas on the blog.
I simply melted semi sweet chocolate and drizzled it all over. Then I topped it with fresh bing cherries. whipped cream and tart cherries would be great as well.

Notes

Mini Pavlovas: Divide pavlova mixture into individual 3 inch portions. Bake for 30 to 35 minutes.

Caster Sugar Substitute: This recipe requires super fine, fast dissolving sugar. If caster sugar is not available, simply pulse granulated white sugar a few times in a food processor. You now have super fine sugar to use in this recipe.

Nutrition

COURSE: Cake, Dessert

CUISINE: Australian, British

KEYWORD: Pavlova Cake, Pavlova Cake Recipe, Pavlova Cookies, Pavlova Dessert, Pavlova Meringue, Pavlova Recipe

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