|Photo: Black forest pavlova recipe|
Combine two favourite desserts – Black Forest Cake and pavlova – to create a dessert which will have your guests clamoring for more.
To Prep 0:20
To Cook 1:00
DIFFICULTY CAPABLE COOKS
6 egg whites
1 1/2 cups caster sugar
Pinch cream of tartar
1 tbsp cornflour
1 tsp vanilla extract
2 litres choc-vanilla swirl ice cream
150g fresh cherries
1/3 cup toasted flaked coconut
1/4 cup chocolate topping
Step 1 Preheat panggangan to 120C/100C fan forced.
Step 2 Grease and line a baking tray with baking paper. Mark a 22cm circle on tray. Using an electric mixer, beat egg whites until soft peaks form.
Step 3 Gradually add sugar, 1 tablespoon at a time, beating until dissolved after each addition (this will take about 10 minutes). Add cream of tartar, cornflour and vanilla.
Step 4 Beat for 1 minute or until combined. Spoon meringue on to prepared tray. Using a palette knife, shape meringue into a circle. Bake for 1 hour to 1 hour 15 minutes, or until firm. Turn panggangan off. Cool in panggangan with door ajar. Just before serving, top pavlova with ice-cream.
Step 5 Decorate with cherries, coconut and topping. Serve immediately.
Always make sure egg whites are at room temperature before whipping to ensure maximum volume.
Fat saturated 14.00g
Fat Total 21.00g
Carbohydrate sugars 85.00g
Carbohydrate Total 91.00g
Dietary Fibre 1.00g
Taste.com.au – December 2010
Recipe by Kim Coverdale, Food editor – Super Food Ideas
Photography by Mark O’Meara
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