Black Forest pavlova
Prep 30 minutes Cook 1 hour + cooling
SERVES 12
5 medium egg whites 250 g caster sugar 2 tsp cornflour 1 tsp white wine vinegar 40 g dark chocolate 200 ml Elmlea double light cream alternative 300 g 0% fat Greek yoghurt 200 g fresh cherries, stalks intact, to decorate FOR THE COMPOTE 275 g frozen cherries 25 g caster sugar ½ tsp ground cinnamon PREHEAT the oven to 130c, fan 110c, gas mark 3 and line two baking trays with baking paper. Draw 3cm x 18 cm circles on the paper and turn it over. Put the egg whites in a large bowl and whisk to stiff peaks. Add 250 g caster sugar, 1 tbsp at a time, whisking back to stiff peaks and making sure the sugar is incorporated after each addition. Finally, whisk in the cornflour and white wine vinegar. Dollop a third of the mixture onto each 18 cm circle on the paper and swirl to fit. Bake for 1 hour, then turn the oven off and leave the meringues inside to cool overnight (or for at least 4 hours). To make the cherry compote, put the frozen cherries, 25 g caster sugar, the cinnamon and ½tbsp of water in a pan over a medium-high heat. Cook gently, stirring, until the cherries have defrosted and the sugar has dissolved, then simmer for 5 to 6 minutes, stirring from time to time, until the cherries start to break apart and the juice is thick. Allow to cool. To make the chocolate curls, break the chocolate into a bowl, then microwave on high in bursts until melted. Spread the chocolate in a thin layer over a small baking tray. Allow to just set, then drag a knife against the chocolate at a 45-degree angle to make a curl. Transfer the curl to a plate and repeat. Once you’ve used all the chocolate, chill the curls until needed. When ready to serve, whisk the Elmlea until beginning to reach soft peaks, then add the yoghurt and whisk back to soft peaks. Remove the meringues from the paper and place one on a plate. Top with a third of the cream and a third of the compote. Place the second meringue on top and repeat with a third of the cream and compote. Finish with the final meringue and swirl the remaining cream on top, spooning over the last of the cherry compote and topping with the fresh cherries. Sprinkle with the chocolate curls to serve.