Choc Cherry Pavlova

SERVES 10 PREPARATION & COOKING 2 HOURS (PLUS COOLING)

4 egg whites

1 cup caster sugar 1 tablespoon cornflour 1 teaspoon white vinegar 100g dark chocolate,

melted, cooled

250g cream cheese, softened 2 teaspoons vanilla extract

1 / cup icing sugar, sifted 4 300ml thickened cream cherries to serve CHERRY BLUEBERRY

COMPOTE

2 cups cherries, halved, pitted 1 cup blueberries 1 / cup caster sugar 3 1 / cup water 4 1 / cup cherry jam 2

1. Preheat oven to 120°C. Line an oven tray with baking paper. Mark an 18cm circle on paper.

2. In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and mixture is thick and glossy. Beat in cornflour and vinegar, then swirl in

chocolate. Dollop meringue inside marked circle on tray.

3. Bake for 1 ¼ hours or until dry to the touch. Turn oven off; leave meringue to cool completely in oven with the door ajar.

4. CHERRY BLUEBERRY COMPOTE. In a medium saucepan, combine cherries, blueberries, sugar and water, bringing to a simmer. Simmer for 5 minutes or until fruit has released juices. Using a slotted spoon, remove cherries and blueberries into a small bowl. Stir jam into juices in pan; bring to the boil. Boil for 5 minutes or until thickened. Pour syrup over cherry mixture. Cool.

5. In a small bowl, using an electric mixer, beat cream cheese, vanilla and icing sugar until smooth. Gradually beat in cream until smooth.

6. Just before serving, spoon cream cheese mixture on pavlova, top with cherry blueberry compote and decorate with fresh cherries.