Chocolate Pavlova with Cherries and Orange

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.

Ingredients

• 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

Topping 

• 300mls of double cream
• 1 tablespoon of Cointreau / Grand Marnier
• 250g of pitted cherries
• Orange zest, lavender and mint (optional)

 Method 

1. Preheat your oven to 150 C/ 300 F.
2. Line a large baking sheet with greaseproof paper.
3. In a large clean bowl, whisk the egg whites until they are light and fluffy.
4. Next, add the cornflour and the vinegar.  Whisk again and then gradually add the sugar, whisking all the time.
5. Once the sugar is incorporated and your eggs whites form glossy stiff peaks, fold in the grated chocolate and cocoa.
6. 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.
7. Put the Pavlova in the oven for 30 minutes.
8. Then, turn the oven off completely, but leave the Pavlova in the oven for a further 45 minutes.
9. Remove the Pavlova from the oven and allow to fully cool.
10. 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.
11. Meanwhile whip the double cream, and add the Cointreau. This adds a nice boozy orange flavor to the cream.
12. Spoon the cream, cherries, and garnish on top just before serving.