Cherry Chocolate Pavlova Food

CHERRY CHOCOLATE PAVLOVA

Steps:

• To make the pavlova, draw 8-inch circle on a parchment paper and place it on baking sheet, ink side down. Preheat the oven to 300°F (150°C).
• In a small bowl, whisk together sugar, cocoa powder and cornstarch. Set aside.
• In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until frothy. Stir in cream of tartar and salt and continue to beat on medium high speed. Add sugar mixture one tablespoon at a time, while mixer is running on medium high speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny. Add vanilla extract and white distilled vinegar, and gently fold the mixture with a spatula.
• Transfer the batter onto the parchment paper and spread it inside the circle. Make a shallow well in the center.
• Bake for 50 minutes. Turn the oven off and let it cool for at least 2 hours with oven door ajar. You can leave it overnight. While cooling, the cake will collapse and crack. This is totally normal.
• To make the cherry sauce, place the cherries in a medium saucepan over medium heat. Bring it to a boil.
• Meanwhile, in a separate bowl, mix together sugar, cornstarch and salt. Add sugar/cornstarch mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well. Reduce the heat to low. Simmer the cherry mixture stirring constantly until thickened, for 4-5 minutes. Remove from heat and cool completely.
• To make the whipped cream filling, beat the heavy cream with sugar and vanilla extract on medium speed until nice and thick. Keep a close eye on it. Don't over-whip the cream, or you will start making butter.
• When ready to serve, gently run a long offset spatula on the bottom of the cake to separate from the parchment paper. Using a large cake lifter, carefully transfer the cake onto a serving platter. Spread the whipped cream filling over the top of the cake and top with the cooled cheery sauce. Serve immediately.
• Though this cake is best to serve right away, leftover can be refrigerated for 1 day.
• To make ahead, bake the pavlova base the night before serving and keep it uncovered at room temperature. Make the cherry sauce and refrigerate. When ready to serve, make the whipped cream filling and assemble the cake.

CHERRY-CHOCOLATE PAVLOVA

Steps:

• Heat oven to 225°F.
• Stir cherries, 1/4 cup sugar and 2 Tbsp. water in saucepan on medium-high heat; cook 15 min. or until softened, stirring frequently. Combine cornstarch with remaining water; add to cherry mixture and cook 1 min. or until thickened, stirring constantly. Cool completely.
• Meanwhile beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Gradually beat in remaining sugar. Continue beating until stiff peaks form. Spread into 10-inch circle on parchment-covered baking sheet, indenting center.
• Bake 1-1/2 hours. Cool. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Whisk in COOL WHIP; refrigerate 15 min. or until slightly thickened.
• Place meringue on serving plate just before serving; fill center with pudding mixture. Top with cherry mixture and chocolate.

CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

24 EASY CHERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

WHITE CHOCOLATE PAVLOVA

Steps:

• Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper.
• For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers.
• Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.)
• Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.) Let cool.
• For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
• For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
• Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
• To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
• Cook's Note: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake.

CHOCOLATE PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment; set aside., Add the vinegar, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in cocoa and chocolate., Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour., In a small bowl, combine raspberries and strawberries. Drizzle with 1 tablespoon liqueur; toss gently to coat. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining liqueur; beat until soft peaks form., Top meringue with berries. Arrange kiwi over berries; top with whipped cream. Refrigerate leftovers.

CHERRY CHOCOLATE PAVLOVA

Steps:

• Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
• Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
• When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
• Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
• Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
• When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.