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Choc-cherry and coconut marshmallow pavlova
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Indulgent chocolate cherry coconut pavlova, a showstopper for your holiday table.
Ingredients:
  • 8 egg whites
  • 537.50 gm caster sugar
  • 0.63 gm cream of tartar
  • 2 tsp white vinegar
  • 5.00 gm cornflour
  • 8.80 gm vanilla extract
  • 18.15 gm coconut flakes
  • 415g can stoneless black cherries
  • 1 vanilla bean, split
  • 600ml thickened cream, whipped
  • Grated dark chocolate, to decorate
Instructions:
  • Preheat oven to 120C (100C fan-forced).
  • Trace two 20cm circles onto two pieces of baking paper. Grease two baking trays and place the circles marked-side down.
  • In a large bowl, use an electric mixer to beat 2 cups of sugar, egg whites, and cream of tartar for 10-12 minutes until the mixture is thick, glossy, and sugar has dissolved. Add vinegar, cornflour, and vanilla extract, beating for 30 seconds. Spoon the mixture onto prepared trays following circular shapes, then create furrows up the sides using a spatula. Sprinkle with coconut and bake for 1-1.25 hours until meringues are firm. Turn off the oven and let the meringues cool with the oven door slightly open.
  • While the cherries are draining, place them over a small saucepan. Keep the cherries aside. Combine the rest of the sugar and vanilla bean with the cherry liquid in the pan. Cook over medium heat for 5 minutes or until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Then, reduce the heat to low and simmer for 10 minutes until the syrup thickens. Let it cool completely. Remove and discard the vanilla bean.
  • Place one meringue delicately on a serving plate. Gently fold in 2 tablespoons of cherry sauce into half of the cream to create a marbled effect. Spoon the cream mixture onto the meringue. Sprinkle half of the reserved cherries on top. Now, layer the second meringue on top of the cherry layer. Dollop the remaining cream on top and add the rest of the cherries. Drizzle the remaining cherry sauce over the dessert and finish with a decorative touch of chocolate. Serve and enjoy!

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