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Black Forest All Blacks Pavlova

Name: Black Forest All Blacks Pavlova
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 10
Ingredients: Pavlovas; 8 egg whites; 2 cups Chelsea Caster Sugar; 2 tbsp cocoa powder; 1 tsp vanilla essence; Espresso Cream; 2 cups cream; 2 tbsp coffee powder; 1 block dark chocolate; Cherry Curd; 2 ½ cups frozen cherries; 2 tbsp lime juice; 5 tbsp honey; 2 tbsp coconut oil; 3 tbsp butter; 3 large eggs, whisked; Salt

Preparation

1 hours 30 mins

Bake

1 hours 30 mins

Difficulty

Moderate

Servings

Recipe by Joel. Episode 3.

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Ingredients
Method

Ingredients

Pavlovas

8 egg whites
2 cups Chelsea Caster Sugar
2 tbsp cocoa powder
1 tsp vanilla essence

Espresso Cream

2 cups cream
2 tbsp coffee powder
1 block dark chocolate

Cherry Curd

2 ½ cups frozen cherries
2 tbsp lime juice
5 tbsp honey
2 tbsp coconut oil
3 tbsp butter
3 large eggs, whisked
Salt

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

Preheat oven to 180°C. Line a tray with baking paper and draw 12cm, 16cm and 20cm rounds.

Pavlovas : Beat egg whites until stiff in a bowl, and add Chelsea Caster Sugar 1 tbsp at a time to this mix, along with vanilla essence.

Continue beating the meringue until you can turn the bowl upside down without anything falling out of the bowl. Sift the cocoa into the meringue and fold through carefully leaving streaks, not fully stirring it in.

Shape into rounds on the tray. Place into oven to bake for 90 minutes at 120°C.

Once baked, turn the oven off and leave the oven door open to completely cool.

Espresso Cream : Beat cream with coffee powder until stiff.

Cherry Curd : Place cherries and 1 tbsp lime juice over a medium heat until softened/mushy. Puree cherries with a stick blender.

With no heat, whisk in honey, lime juice, salt and eggs, then add heat and whisk in coconut oil and butter slowly. Cook for a further 5 to 10 minutes, whisking on a medium low heat until thickened. Put through a strainer and leave to cool.

How to assemble: : With a spatula, place the espresso cream on top of the biggest pavlova layer then drizzle with curd and grate chocolate on top.

Repeat with the remaining two layers of pavlova (make sure to place the smallest one on top).

Decorate the top layer with fresh cherries and chocolate as desired.