Haigh's Chocolate & Cherry Pavlovas
EASY 8 PIECES 20MIN PREP 40MINS COOK/CHILL
A striking way to elevate pavlovas to a new high is simply by drizzling Haigh’s chocolate over the top, before baking.
If cherries are not in season, try making a berry or rhubarb compote for an equally delicious result!
For the Pavlovas
- 6 extra-large egg whites
- 1½ cups (330g) caster sugar
- 1 tablespoon cornflour
- 1 teaspoon (5ml) white vinegar
- 1 tablespoon vanilla bean paste
- 50g Haigh’s 70% Dark Chocolate Pastilles, melted
Haigh's chocolate cream
- 150g Haigh’s Dark Chocolate Pastilles
- 1 cup (250ml) cream
- ⅓ cup (80ml) water
- 350g fresh cherries, ¾ pitted and ¼ with stalks for decoration
- 2 tablespoons caster sugar
- juice of an orange
- zest of ½ orange
- Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
- For the chocolate cream, place chocolate in a medium bowl. Combine the cream and water together in a small saucepan over a medium heat and bring to a simmer. Remove from heat and pour over chocolate, stirring every few minutes until chocolate is completely melted. Allow to cool, before covering with plastic wrap and refrigerating for 4 hours, preferably overnight.
- For the cherry compote, place ingredients together in a small saucepan over a medium heat. Bring to a simmer and cook gently for 5 minutes or until cherries soften slightly and release their juices. Remove from heat and allow to cool, before refrigerating.
- For the pavolvas, place egg whites in a large bowl and beat until soft peaks form, using electric beaters on medium. Slowly add sugar, 1 tablespoon at a time, beating well between each addition until sugar dissolves. Once all the sugar has been incorporated and has dissolved, add vanilla bean paste, cornflour and vinegar, folding gently to combine.
- Evenly divide meringue mixture into 8 and spoon onto prepared trays. Drizzle melted chocolate over each meringue and gently swirl with a skewer.
- Place pavlovas in preheated oven and immediately reduce temperature to 120°C (100°C fan-forced). Bake for 40 minutes or until dry to touch. Turn oven off and cool pavlovas in oven, with door ajar.
- To serve, whip chilled chocolate cream with an electric beaters until light and fluffy. Carefully place meringues on serving plates. Divide chocolate cream between the meringues and top with cherry compote.