- 40 min
- 100 min
- ¼ cup sugar
- 2 tbsp water
- 150g frozen cherries, thawed
- 600ml thickened cream
- 3 tsp Queen Vanilla Bean Paste
- Mixed berries, to top
- 100g dark chocolate, shaved
Method - Pavlova
Line two baking trays with baking paper.
Prepare Meringue & Pavlova Powder Mix according to pack directions, adding Vanilla Bean Paste before whipping the mixture.
Very gently fold through cocoa powder until combined with a few streaks of powder. Add cooled dark chocolate and gently fold through, streaks of chocolate are ok.
Divide mixture between prepared baking trays and bake according to pack instructions.
Method - Cherry Coulis
Combine sugar, water and cherries in a small saucepan, cook over a low heat, bringing to the boil. Mix until sugar has dissolved, cherries have softened and mixture has reduced (about 5-8 minutes)
Puree cherry mixture in a blender. Pour puree through a fine mesh strainer. Allow to cool.
Method - Whipped Cream
Combine cream and Vanilla Bean Paste and whip to firm peaks. Spread half over first layer of Pavlova, and top with second. Top with remaining cream, berries, a drizzle of cherry coulis and chocolate shavings.
Don’t over mix your pavlova when adding the cocoa and melted chocolate. Only fold a maximum of 10 times. You’ll be shaping/smoothing the Pavlovas on the tray too – which will help incorporate it further!
Coulis can be made in advance, keep covered in the refrigerator for up to 3 days.
Pavlovas can be made 3 days in advance. Keep Pavlovas stored in an airtight container until ready to top with cream, coulis and berries.