PREP + COOK TIME 1 hour 45 mins SERVES 8

Food - - Perfect Produce -

● 6 egg whites

● 330g caster sugar

● 1 tea­spoon vanilla ex­tract

● 1 tea­spoon white vine­gar

● 2 tea­spoons corn­flour

● 1½ ta­ble­spoons dark co­coa, sifted

● choco­late curls or shav­ings, to dec­o­rate

● ex­tra fresh cher­ries, to dec­o­rate


● 400g cher­ries, pit­ted and halved

● ¼ cup wa­ter

● 1½ tea­spoons corn­flour


● 500ml cream

● 2 ta­ble­spoons strong black cof­fee, cold

● 1 ta­ble­spoon ic­ing sugar

1 Pre­heat oven to 175°C. Cover a bak­ing sheet with non-stick bak­ing pa­per.

2 Beat egg whites to soft peaks. Grad­u­ally beat in caster sugar a spoon­ful at a time un­til com­pletely dis­solved. Add vanilla; fold in vine­gar and corn­flour; lightly fold in half the co­coa.

3 Spoon meringue onto pre­pared tray to form a rec­tan­gle ap­prox­i­mately 22 x 32cm, keep­ing the swirling peaked mounds as much as pos­si­ble. Dust lightly with re­main­ing co­coa.

4 Re­duce oven to 100°C. Cook pavlova for 1 hour 30 min­utes. Turn off the oven and leave to cool com­pletely (you can leave it overnight in the oven).

5 Slide a spat­ula un­der the pavlova to re­lease it from the bak­ing pa­per and slide gen­tly onto a serv­ing plat­ter.

6 Make the Cherry syrup and Cof­fee cream (see be­low). Spoon the Cof­fee cream on top, driz­zle with cooled Cherry syrup and scat­ter with grated choco­late or choco­late curls and a few ex­tra fresh cher­ries.

Cherry Syrup Place 400g of cher­ries and wa­ter in a small saucepan, bring to a gen­tle sim­mer un­til cher­ries are ten­der but still hold­ing their shape. Scoop out 1 ta­ble­spoon of juice and cool. Whisk corn­flour into the cooled juice, pour back into the pan, then sim­mer un­til be­gin­ning to gel. Re­move from heat and cool.

Cof­fee Cream Place cream and cof­fee in a bowl, whip to soft peaks; add ic­ing sugar to taste and whisk to firm peaks.

PER SERVE En­ergy 489kcal, 2051kj • Protein 4g • To­tal Fat 31g • Sat­u­rated Fat 20g • Car­bo­hy­drate 50g • Fi­bre 1g • Sodium 64mg • Sugar 49g

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