Perfect festive dessert for sharing with your family !!
Ingredients :
- 5 egg whites
- Few drops of fresh lemon juice
- 1/4 cup Cocoa powder
- 275g caster sugar
- 284ml double cream
- Dark chocolate shavings
- Handful of fresh cherries or a tin ( your choice , saying that I use the juice from the tinned cherries for the glaze)
- 3 tbsp espresso coffee ( or you can use 2 if your not like us big coffee fans haha)
- Handful of walnuts
Method :
To make the meringue , preheat the oven to 200C . Line a baking tray , spread the caster sugar onto the tray. Pop into the oven for 5 minutes .
Whisk the egg whites until fluffy and starting to peak . Add a couple of drops of fresh lemon juice (this stabilises the meringue , making it sturdy).
Bring the sugar out of the oven then with a spoon slowly add the sugar whilst whisking the egg whites. Once combined ,turn up the speed dial and continue whisking for 7 minutes. To know if the meringue is ready , rub a little bit of the mixture between your fingertips. If it feels smooth it’s ready , if it’s feels grainy then carry on whisking until smooth.
Once ready spread out the meringue mixture onto a lined baking tray. Doesn’t need to be neat but make sure you don’t spread it out to much or it will result in a flat pavlova .
Pop into the oven for 1 1/2 to 2 hours ( reason for the time is because it’s baking on such a low heat ) .
To make your cherry glaze , pour the juice from the tin of your cherries into a pan. Heat it on medium to reduce until it becomes a honey type texture . If you find it’s too sticky , just add water.
Once your meringue is ready , turn off the oven , and leave the oven door ajar for a good 30 minutes.
Now you can whip your cream and add the coffee. Have your cherries washed , chocolate shaved and walnuts chopped.
Now your meringue is ready for assembling. Spoon the cream ontop of the meringue and add your cherries. Then add the walnuts , sprinkle the chocolate shaving and drizzle the cherry glaze! Your done! Serve , ENJOY!! XXX
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