Pavlova is one of those desserts that can be whipped up in minutes, yet always tastes like you slaved over it all day. I love them for that very reason, plus eggs are available year round and you can vary the topping with fresh seasonal fruits. I feel like this summer is flying by so speedy desserts like this are just what I need. As the days has been so hot, I have been spending less time in the kitchen, and a lot more time in my hammock underneath a big shady pine tree. Thankfully this week it has cooled down a little and I am back in the kitchen.
This Pavlova is covered with fresh Washington cherries, some orange zest and lavender from the garden. It’s a celebration of summer in Seattle. I decided to add some chocolate to my Pavlova this time, as chocolate and cherries are so delicious together. It’s a slightly richer Pavlova, but still has that delicate marshmallow texture inside. So, if you need a quick sweet treat, and have an abundance of fresh fruit, this is a great summer dessert to try.
- 3 egg whites
- 150g of white sugar
- 1/2 teaspoon of cornflour
- 1/2 teaspoon of white wine vinegar
- 1 and 1/2 tablespoons of cocoa
- 20g of dark chocolate, grated
- 300mls of double cream
- 1 tablespoon of Cointreau / Grand Marnier
- 250g of pitted cherries
- Orange zest, lavender and mint (optional)
- Preheat your oven to 150 C/ 300 F.
- Line a large baking sheet with greaseproof paper.
- In a large clean bowl, whisk the egg whites until they are light and fluffy.
- Next, add the cornflour and the vinegar. Whisk again and then gradually add the sugar, whisking all the time.
- Once the sugar is incorporated and your eggs whites form glossy stiff peaks, fold in the grated chocolate and cocoa.
- Using a spatula, spoon the meringue onto the lined baking sheet. Form into a round shape and leave a slight indentation in the middle to make room for the filling.
- Put the Pavlova in the oven for 30 minutes.
- Then, turn the oven off completely, but leave the Pavlova in the oven for a further 45 minutes.
- Remove the Pavlova from the oven and allow to fully cool.
- To remove the Pavlova from the parchment paper, slide a long sharp knife underneath the Pavlova and gently ease it off the paper onto a serving dish.
- Meanwhile whip the double cream, and add the Cointreau. This adds a nice boozy orange flavor to the cream.
- Spoon the cream, cherries, and garnish on top just before serving.