Cherry and White Chocolate Pavlova
Ingredients:
FOR THE MERINGUE
• 4 medium egg whites
• 250g caster sugar
FOR THE FILLING
• 370g jar black cherries in kirsch
• 2tsp cornflour
• 100g white chocolate, finely chopped
• 400ml double cream, at room temperature
• I tsp vanilla bean paste
Method:
1. Preheat oven to 140°C (120°C) mark 1.
2. Draw an 18 × 26cm rectangle on a sheet of baking parchment. Flip the parchment, so the ink is underneath, and place it on a baking sheet.
3. In a large heatproof bowl set over a pan of barely simmering water, beat the egg whites and sugar using a handheld electric whisk until the mixture is warm to the touch and the sugar has dissolved, about 5 min.
4. Remove bowl from the heat and continue to beat on high for 10min, or until the meringue is thick and the outside of the bowl is completely cool.
5. Spoon and spread the meringue into the rectangle template, banking up the sides slightly. Bake for 1hr, then turn the oven off and leave the meringue inside to cool completely.
6. For the filling, strain the cherries (reserving the liquid). Measure the cornflour into a small pan and whisk in 125ml of the reserved liquid. Cook over medium heat, whisking until thickened. Remove from the heat, scrape into a bowl and stir in the cherries.
7. Cool completely.
8. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of barely simmering
water. Remove bowl from the heat and set aside to cool completely.
9. To serve, in a large bowl beat the cream and vanilla until the mixture just holds its shape. Add all but about 2 tbsp of the white chocolate and fold in using a large metal spoon or spatula.
10. Transfer the meringue to a serving plate or board. Spoon on the cream and top with the cherry mixture.
11. Drizzle over remaining white chocolate and serve.
Helen Edwardson