We’ve used Swiss meringue as the base of our pavlova, which is a more stable mixture as the sugar is dissolved into heated egg whites. The result is a meringue with incredible texture, well worth the extra effort.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 55 mins
Cal/Serv:
480
Ingredients
FOR THE MERINGUE
4
medium egg whites
250g
caster sugar
FOR THE FILLING
370g
jar black cherries in kirsch, we used Opies
2tsp.
cornflour
100g
white chocolate, finely chopped
400ml
double cream, at room temperature
1tsp.
vanilla bean paste
Directions
Step 1Preheat oven to 140°C (120°C) mark 1. Draw an 18 x 26cm rectangle on a sheet of baking parchment. Flip the parchment, so the ink is underneath, and place it on a baking sheet.
Step 2In a large heatproof bowl set over a pan of barely simmering water, beat the egg whites and sugar using a handheld electric whisk until the mixture is warm to the touch and the sugar has dissolved, about 5min. Remove bowl from the heat and continue to beat on high for 10min, or until the meringue is thick and the outside of the bowl is completely cool.
Step 3Spoon and spread the meringue into the rectangle template, banking up the sides slightly. Bake for 1hr, then turn the oven off and leave the meringue inside to cool completely.
Step 4For the filling, strain the cherries (reserving the liquid). Measure the cornflour into a small pan and whisk in 125ml of the reserved liquid. Cook over medium heat, whisking until thickened. Remove from the heat, scrape into a bowl and stir in the cherries. Cool completely.
Step 5Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from the heat and set aside to cool completely.
Step 6To serve, in a large bowl beat the cream and vanilla until the mixture just holds its shape. Add all but about 1-2tbsp of the white chocolate and fold in using a large metal spoon or spatula.
Step 7Transfer the meringue to a serving plate or board. Spoon on the cream and top with the cherry mixture. Drizzle over remaining white chocolate and serve.
GET AHEAD Make meringue and cherry topping up to a day ahead. Once cool, transfer meringue to an airtight container and store at room temperature. Cover and chill cherry topping. To serve, allow cherry topping to come to room temperature and complete recipe.
Per serving:
Calories: 480
Protein: 4g
Fat: 31g
Saturates: 19g
Carbs: 50g
Sugars: 48g
Fibre: 0.5g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
