{"id":6106,"date":"2013-08-13T05:29:49","date_gmt":"2013-08-13T05:29:49","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=6106"},"modified":"2014-05-19T12:52:38","modified_gmt":"2014-05-19T12:52:38","slug":"black-forest-pavlova","status":"publish","type":"post","link":"http:\/\/www.thesojournseries.com\/bavaria\/black-forest-pavlova\/","title":{"rendered":"Black Forest Pavlova"},"content":{"rendered":"

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I noticed that meringues seem to be quite the pudd. of the moment on my recent trip back to the UK.\u00a0 I spotted several patisserie windows filled with huge piles of the almost pillow sized confections, and in many colours and flavours too – with everything from chocolate, to raspberry pink and pistachio green…\u00a0\u00a0\u00a0\u00a0\u00a0 Forced to take emergency measures when we first moved to Copenhagen (i.e. making my own!) it had never occurred to me to make them anything but plain.\u00a0\u00a0 Up until now that is…<\/p>\n

I have yet to write about our trip to the Black Forest, but needless to say we spent a lot of our time there seeking out and sampling the seventies style gateaux for which the area is so famous, and from which this dessert was inspired (and let me tell you, that well-known retro brand\u00a0 in the UK has a lot to answer for in quite a few instances!)…<\/p>\n

I look on this as a summer version of a Black Forest Gateaux, as obviously in Pavlova form it’s much much lighter than the cakey version.\u00a0 This particular specimen was made for a friend’s barbecue a few days ago, and assembled around 5 minutes before our host very kindly came to pick us up – hence the hastily taken photo of the end result below.<\/p>\n

\u00a0Ingredients (serves 6-8)<\/strong><\/p>\n

8 large egg whites;
\n425g fine caster sugar;
\n2-3 tablespoons good quality cocoa powder;
\n450 mls whipping cream;
\n1 large jar of pitted black cherries;
\n1 x 100g bar good quality dark chocolate, grated.<\/p>\n

Heat oven to 220 degrees, and in a clean bowl,whisk the egg whites until points form;
\nAdd sugar a little at a time,\u00a0 until the meringue mixture is thick, glossy and stiff;
\nAdd the cocoa powder, and mix through gently to give a marbled effect;
\nLine trays with baking paper, and sculpt two meringue rounds of a similar size (around 20cm each);
\nPlace in the oven and turn down the temperature immediately to 120 degrees;
\nBake for an hour and a half, then turn the oven off, and leave the meringues where they are until the oven is cool.
\nWhisk the cream, and stir through three-quarters of the grated chocolate (for a more grown up dessert add 2-3 tablespoons of brandy);
\nCarefully place one of the meringues onto a serving dish, top with half the whipped cream, and a little more than half the cherries.
\nPlace the other meringue on top, and spread with the rest of the cream. Top with the remaining cherries and the rest of the grated chocolate.\u00a0 <\/em><\/p>\n

Share with others or find a spoon big enough!
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Four Seasons Food hosted by Delicieux<\/a> and Chezfoti<\/a><\/p>\n

Share me:<\/h3>