Chocolate & cherry pavlovas
1 hr 45 min
1 hr 30 min
Crisp on the outside and soft and chewy in the middle with a tasty chocolate hit. You can vary the fruits depending on what's in season.
1 tablespoon(s), level, sieved
Egg white, raw
Cream of Tartar
Light double cream
225 g, deforsted
- Preheat the oven to 150°C, fan 130°C, Gas Mark 2 and line a baking tray with nonstick baking parchment. Dissolve the cocoa in 1 tablespoon of boiling water in a small bowl. Set aside.
- In a clean, grease-free bowl, whisk the egg whites and gradually add the sugar a spoonful at a time to make a really thick and glossy meringue. Mix a large spoonful of the meringue into the cocoa mixture, and then fold this back into the meringue until combined, using a metal spoon.
- Dollop six spoonfuls of the meringue on to the tray, spacing them well apart and using up all the meringue. Using the back of a wet spoon, make a shallow hole in the middle of each meringue to make a nest. Put the meringues in the oven and immediately reduce the temperature to Gas Mark 1, 140°C, fan 120°C. Cook for 1½ hours until dry on the outside. Turn off the oven and leave the meringues in the oven to go cold.
- To serve, remove the meringues from the baking parchment and place on a serving plate. Put the cream in the middle of the meringues, top with the cherries and serve immediately.
Raspberries and strawberries work really well too.